The Best Blonde Brownies

How tough is it to make a pan of blonde brownies? Actually, they are surprisingly simple. The name tends to confuse people, it is a contradiction. Blonde and brownie seem opposites, but these pan bars are brownies made without cocoa powder. They are still delicious, but they have a different set of ingredients that give them their unique flavor.

Blonde brownies have the texture of a traditional brownie but tend to taste more like a Tollhouse chocolate chip cookie. Vanilla and brown sugar are the key flavor tools, and unsalted butter adds to the richness and gooey texture. Like a good cookie recipe, you can add almost anything to enhance the fun. Chocolate chips, white chocolate bits, pecans, walnuts, M&M’s, Reese’s Pieces or other sweet goodies will add some fun to these bars.

Blonde Brownies Start With Melted Butter

Your recipe will start with melted butter. This is unusual for many baked goods. Typically, recipes call for creaming butter, then adding sugar. Blonde brownies almost always start with melted butter. You can use partially melted butter, but you will have better results with butter that has been completely melted.

Brown sugar and vanilla are the key ingredients that give these brownies there special flavor. You should use a light brown sugar if possible. It will keep the brownie from getting to dark when baked and will have a lighter flavor. Never use anything except for pure vanilla extract. Artificial vanilla tastes like chemicals and will separate.

I like to use my stand mixer, although a hand mixer will get the job done. You will want a good 9 X 13 pan for your blonde brownies. You can either grease it very well or line it with tinfoil. You will still need to spray the tinfoil to keep the brownies from sticking.