Desserts
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Makes 24 blonde brownies
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Makes 24 blonde brownies
Often the sweeter, and obviously lighter in color, cousin of the brownie, this recipe is rather traditional, but it can easily be altered by changing the type of chips or nuts to make it your own.
Nutritional information per blonde brownie:Calories 320 (48% from fat)
carb. 39g
pro. 3g fat 18g
sat. fat 10g
chol. 45mg
sod. 150mg calc. 10mg
fiber 1g
carb. 39g
pro. 3g fat 18g
sat. fat 10g
chol. 45mg
sod. 150mg calc. 10mg
fiber 1g
Ingredients
- Unsalted butter, softened, or nonstick
- cooking spray
- 2cups unbleached, all-purpose flour
- 1½teaspoons kosher salt
- ½teaspoon ground cinnamon
- 16tablespoons (2 sticks) unsalted butter,
- cubed, room temperature
- ½cup granulated sugar
- 1cup packed light brown sugar
- 3large eggs, room temperature
- 1tablespoon pure vanilla extract
- 1½cups bittersweet chocolate, chopped
- 1cup white chocolate chips
- 1cup walnuts
Preparation
- 1. Preheat oven to 350°F with the rack in the middle position. Lightly coat a 13 x 9-inch baking pan with softened butter or nonstick cooking spray; line with parchment paper. Reserve.
- 2. In a medium bowl, combine the flour, salt, and cinnamon. Mix on Speed 1 for about 20 seconds, or until fully combined, reserve.
- 3. Put the butter into a large mixing bowl. Using Speed 3, beat until lightened, about 30 seconds. Gradually add both sugars and beat on Speed 4 until lightened, another 30 seconds to 1 minute. Reduce to Speed 3 and add the eggs, one at a time, and the vanilla extract; mix until well combined. Reduce to Speed 1 and slowly add the dry ingredients. Once almost fully mixed, add the chopped chocolate, chips, and nuts.
- 4. Transfer mixture to the prepared pan. Bake in the preheated oven until edges are set and lightly browned, about 30 to 35 minutes. The brownies should be fully cooled before cutting.