Blonde Brownies(Shirley Mckenzie)
These blonde brownies are a delightful twist on the classic brownie, featuring a rich, buttery flavor complemented by the sweetness of brown sugar and the indulgence of chocolate chips. Perfect for gatherings or a cozy treat at home, they are sure to satisfy any sweet tooth.
Ingredients
Instructions
- Add sugar to cooled, melted oleo and eggs, one at a time.
- Add dry ingredients all at once; mix thoroughly.
- Add vanilla, chocolate chips, and nuts.
- Bake at 350° for 25 minutes in a 13 x 9-inch pan.
- Take out of the oven before they are finished. The middle will be soft.
- If left in the oven too long, they will be too hard.
Tips & Substitutions
For a softer texture, be sure to remove the brownies from the oven while the center is still a bit undercooked. If you prefer a richer flavor, consider adding a touch of espresso powder to the batter. If you're out of oleo, unsalted butter works as a great substitute. Make sure to mix the dry ingredients well to avoid clumps and ensure an even bake.
Serving Suggestions
These blonde brownies are delicious on their own but can be served with a scoop of vanilla ice cream for an indulgent dessert. They also pair wonderfully with a drizzle of Lemon Sauce for a refreshing contrast. For a fun twist, serve them alongside a scoop of Better Than Sex Cake for a sweet treat platter.
Storage & Reheating
Store leftover blonde brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and place them in the freezer, where they can last for up to 3 months. To reheat, simply microwave a piece for 10-15 seconds or warm in an oven at 350°F until slightly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Blonde Brownies(Shirley Mckenzie) contains roughly 464 calories, with 1g protein, 105g carbohydrates, and 3g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To improve the consistency, consider using a mix of whole wheat and all-purpose flour. This will provide a better balance while still adding some nutritional value.
Can I make these brownies gluten-free?
Absolutely! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients, especially the baking powder and chocolate chips, are also gluten-free.
What can I add to enhance the flavor of these brownies?
You can enhance the flavor by adding a teaspoon of almond extract or a pinch of cinnamon to the batter. Additionally, consider mixing in dried fruits or different types of chocolate chips, such as white chocolate or butterscotch, for added depth and variety.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).