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No-Chocolate Blondie Brownies

No-Chocolate Blondie Brownies

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    45 m
erica

erica

This quick and easy no-chocolate brownie recipe takes 15 minutes to prepare and 20 minutes to bake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 169 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 and flour an 8-inch square baking dish.
  2. Combine butter and milk in a large saucepan over low heat; cook, stirring occasionally, until butter melts, 3 to 5 minutes. Remove saucepan from heat. Stir brown sugar and egg into the butter mixture.
  3. Sift flour into the butter mixture; stir. Add walnuts and vanilla extract; stir. Pour the mixture into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Cut into 2-inch squares to serve.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

erica
5

erica

3/10/2013

Just a warning to everyone these are chewy, with scoop of ice cream and caramel or butterscotch sauce over them they are delicious! Just a warning to those of you looking for a cake like consistency, usually the more flour and less butter the more cakey they will be. Feel free to add and reduce to your own preference.

mkstevens09
4

mkstevens09

3/8/2013

If I could give this 3.5 stars, I would. The flavor was quite yummy, like chocolate chip cookie batter (minus the chocolate). However, I thought there was way too much butter. Perhaps the submitter meant 3/4 stick and not 3/4 cup. I followed the recipe, not using the optional walnuts. Mine took 22 minutes until they were brown and pulling away from the pan. I thought they would set up more after cooling, but they were still stickier than I expected. I would be willing to try this again, but with a major reduction in the butter, or an increase in flour. A change like that may make these turn out better.

House of Aqua
3

House of Aqua

3/5/2013

I followed the recipe as written, but found these to be very greasy and primarily tasting like butter and brown sugar despite having vanilla extract in them.

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