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Blonde Brownies V

Blonde Brownies V

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
LAURA_NEWMOM2000

LAURA_NEWMOM2000

This recipe was a big hit at a party and with our family at home. It can be frozen for up to a month.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.
  3. Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KNICK21PT3
15

KNICK21PT3

12/11/2005

Pretty tasty. A cakey sort of brownie, but quite good. I added some chocolate chips to the mix. Mine sunk to the bottom, so you might want to try putting them on top of the batter instead to avoid that.

GERMANESE37
11

GERMANESE37

5/15/2003

I used only 1/4 c of white sugar and 1 cup of losely packed brown sugar. The result was a lighter cake-like brownie that was not too sweet. The sugar carmelized on the tops and edges. The baking time was definately a lot longer. Make sure they are fairly firm, not gooey/bubbly when removing them from the oven. I'm not sure if i'll make these again, but they're pretty good.

STARGODDESS
10

STARGODDESS

8/29/2002

Good cake-like bars. Took a while longer than said on recipe to bake. I prefer chewy bars with more butterscotch flavor but still very good.

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