Friday, February 4, 2011

Blondies, Brownie's alter ego!

 If you don't like chocolate then you are probably tired of hearing people swoon over brownies and chocolate desserts.  I like brownies a lot and chocolate.  So I am not knocking them, absolutely not, but we have a family member that is not that crazy about chocolate and given a choice, doesn't eat it.  This pushes me to find other desserts.  Blondies are the yin to brownies yang.  Brownie's alter ego?  Too profound?  How about they are gooey and chewy just like brownies but without chocolate (unless you add a few chips like I did here).  Sort of like a gooey butter cake but actually a bar cookie or blond brownies.  Do blonds really have more fun? (yes, I said that)  Let's find out.

These are as easy as brownies to make.  I used ideas from several recipes to come up with these and am not sure who to give credit to.  So I will leave it at that

makes about 30 1 1/2 inch squares

1 1/2 cups of unbleached all purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt

12 tablespoons of unsalted butter (1 1/2 sticks)
1 cup of dark brown sugar
1/4 cup of white sugar

2 large eggs
2 teaspoons vanilla

1/2 cup of butterscotch morsels
1/2 cup of white chocolate or chocolate chips
1/2 cup packed of sweetened coconut
1/2 cup chopped toasted pecans or walnuts

Preheat oven to 350 degrees.

Prepare 8 X 8 inch baking pan with cooking spray.  Another option is to line the pan with parchment paper which makes for easy removal. 

Melt the butter in a saucepan, turn off the heat and add sugars.  Allow to cool.

Mix flour, baking powder, baking soda, and salt together and set aside.

Add beaten eggs and vanilla to cooled butter/sugar mixture and mix well.  Add in the flour mixture and mix until combined.  Stir in butterscotch, chocolate chips, coconut and nuts until incorporated.

Put in baking pan and spread to cover pan.  The batter will be thick.  Bake in the oven for 35 to 40 minutes.  These will be soft in the middle so a tester doesn't work and they will cook a bit more after being removed from the oven.    They are best after a couple of hours so for best flavor make them ahead of time.

Print Recipe
We enjoyed these way too much and too fast!



  1. I totally see why those were enjoyed way too much and too fast! Coconut and chocolate with nuts is a great combination.

  2. Love love love made it perfect! Amazing photos and awesome recipe!!!

  3. You know...I don't think I've ever had a blondie before. How is that possible? They look wonderful though! I would love to make them sometime. :)

  4. Love this recipe, I will try it soon, thsnks:-)


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