Miss Whisk Blonde Brownies
While I don’t claim blonde brownies to be my invention, I have made them and tweaked them enough times to present you with my version of the classic blondes. I hope you enjoy these as much as we did. I’d originally made them to sell, but my family and I couldn’t resist them. Instead, they have donated generously to my #quarantine15. The first two can be found on my social media pages (Instagram and Facebook).
Enjoy this 4th recipe installment I’m sharing during this COVID-19 quarantine. And then go on a run.
Or don’t.
Miss Whisk Blonde Brownies
Course: DessertDifficulty: Easy24
servings10
minutes30
minutes217
kcalIngredients
3/4 cup unsalted butter
1 3/4 packed light (“golden”) brown sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 all-purpose flour (can also use same amount of whole wheat flour)
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 teaspoon coarse salt (or salt flakes)
10 oz. semisweet chocolate chips (~1 2/3 cups)
Directions
- Preheat oven to 350 degrees F. Grease a 9″X13″ pan.
- Cream butter and light brown sugar with a mixer (use paddle attachment if using a stand mixer). Add eggs and extract and mix until incorporated.
- In a separate bowl, whisk together the rest of the dry ingredients. Pour half of the dry mixture into the rest of the ingredients. Once that is nearly incorporated, add the rest of the dry mixture and mix until combined.
- Pour in chocolate chips, and mix on low until generally dispersed.
- Pour batter into baking pan, spread to edges, and place in preheated oven for 30-38 minutes. The top will be golden brown, and a toothpick should come out of the center of the brownies clean, without any wet batter.
- Enjoy hot or cooled (though brownies cut more cleanly once cooled). Leftovers can be left on the counter or wrapped in plastic wrap and frozen.
