Chunky Blonde Brownies Recipes

CHUNKY BLOND BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. , Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake until top begins to crack and is golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

CHUNKY BLOND BROWNIES RECIPE - (4.6/5)

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13-in. x 9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake at 350° for 25-30 minutes or until top begins to crack and is golden brown. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

CHUNKY BLOND BROWNIES

Steps:

• In a mixing bowl, cream butter, sugars, eggs, vanilla, baking powder and salt; mix well.
• Add flour, vanilla chips, chocolate chunks and 3/4 cup macadamia nuts.
• Spread into greased 13x9 baking dish.
• Sprinkle with remaining chopped macadamia nuts.
• Press nuts gently into the batter with your hands so they adhere to the batter.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool and cut into squares.

BLONDE BROWNIES II

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

CHEWY BLONDE BROWNIES

Steps:

• Combine Crisco and milk in large microwave safe bowl.
• Microwave approx 1 minute at 50%. Remove and stir. Repeat as needed till melted.
• Stir in sugar and then add egg and stir quickly.
• Combine dry ingredients and mix in w/ sugar mixture.
• Add nuts and vanilla.
• Spread in 8 x 8 greased pan.
• Cook 350° for 25 minutes.

WHITE CHOCOLATE CHUNK BLONDE BROWNIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.
• Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.
• In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies, cut into 6 rows by 6 rows.

CHOCOLATE BROWNIES: THE CHUNKY CLASSIC RECIPE BY TASTY

Steps:

• Position a rack in the center of the oven and preheat to 350°F (180°C).
• Grease a 9-by-13-inch (23-by-33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with more butter.
• OPTION 1: If using prepared mix, make the brownie batter according to the package instructions.
• OPTION 2: If making the brownie batter from scratch, in a large bowl, whisk together the sugar, cocoa powder, salt, baking powder, and flour. Add the vegetable oil, vanilla, eggs, and water and whisk to combine.
• Stir in the chocolate chunks.
• In a medium bowl, whisk together the cream cheese, sugar, egg, and vanilla.
• Pour the brownie batter into the prepared baking pan and smooth the top with a spatula.
• Pour the cream cheese mixture over the top and swirl into the batter with a knife or skewer.
• Bake until lightly puffed on top, about 20 minutes. Transfer the brownie pan to a wire rack and let cool completely, about 30 minutes.
• Use the parchment paper to lift the cooled brownies out of the pan and cut into 12 bars.
• Serve with a scoop of ice cream and a drizzle of caramel.
• Enjoy!

TASTE OF HOME CHUNKY BLOND BROWNIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Add the eggs and vanilla: mix well.
• Combine flour, baking powder and salt: add to creamed mixture and mix well.
• Stir in vanilla chips, chocolate chunks and 1/2 cup nuts.
• Spoon into a greased 13 in by 9 in by 2 in pan, spread to evenly cover bottom of pan.
• Sprinkle with remaining nuts.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• cool on wire rack.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

CHUNKY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees. Coat a rimmed baking sheet with cooking spray. Line the bottom of baking sheet with parchment paper. Coat parchment with cooking spray; set aside. Whisk together flour, baking powder, and salt; set aside.
• Heat butter and unsweetened chocolate in a medium heatproof bowl set over a pan of simmering water until almost melted. Remove from heat. Whisk until mixture is smooth and slightly cool.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the whisk attachment. Add sugar. Beat on medium speed until smooth, about 3 minutes. Beat in eggs, 1 at a time. Add vanilla; beat 3 minutes more. Reduce speed to low. Gradually add flour mixture; beat until just combined. Stir in chocolate chunks.
• Spread batter evenly into prepared pan. Bake until brownie has just set but still feels soft, about 20 minutes. Let cool on a wire rack. Cut into squares.

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.