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Robin's Blond Brownies

Robin's Blond Brownies

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    50 m
Steven Tipton

Steven Tipton

These blonde brownies are studded with pecans, chocolate chips, and butterscotch chips for treat with variety.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7x2-inch baking pan.
  2. Beat the butter and brown sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla with the last egg.
  3. Mix flour, baking powder, and salt together in a separate bowl; add to the butter mixture and stir until just incorporated into a batter. Fold chocolate chips, butterscotch chips, and pecans into the batter; spread into the prepared baking dish.
  4. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes. Cool brownies in pan for 10 minutes before moving to a wire rack to cool completely.
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Reviews

It's A New Day
5

It's A New Day

10/31/2013

I followed the recipe except for using milk chocolate chips instead of semi-sweet. I could not imagine trying to spread the dough into the pan specified so I used an 8x8" square pan. They baked about 40 minutes. I would prefer blond brownies to have no chocolate so next time I'll probably make them without. Thanks.

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