Blonde Brownies (Blondies)

Cuisinart original

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.


Makes 24 blonde brownies


        Unsalted butter, softened, or nonstick
       cooking spray
2     cups unbleached, all-purpose flour
1½  teaspoons kosher salt
½    teaspoon ground cinnamon
16  tablespoons (2 sticks) unsalted butter,
       cubed, room temperature
½    cup granulated sugar
1     cup packed light brown sugar
3     large eggs, room temperature
1     tablespoon pure vanilla extract
1½  cups bittersweet chocolate, chopped
1     cup white chocolate chips
1     cup walnuts

Nutritional information

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


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.