Blonde Brownies (Big Batch)

photo by Rachel Shutty
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
30 bars
ingredients
- 2 1⁄2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 lb brown sugar (2 1/4 c packed)
- 4 large eggs
- 1 teaspoon vanilla
- 1 (12 ounce) package chocolate chips
- 2 cups chopped walnuts
directions
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Reviews
-
I think the phrase "packed brown sugar" may be misleading. I followed the recipe to the T and packed the sugar. The center of the brownies were not fully cooked and it was nearly like biting into brown sugar. I tried them again, using un-packed sugar and they cooked throughout. I used white chocolate chips in the first batch which were much better than the chocolate chips I used in the second batch. I served the brownies topped with a sauce made from caramel, butter and evaporated milk (heated in a saucepan) and a scoop of vanilla ice cream. It was very tasty. I will make this one again with less brown sugar and white chocolate chips. Thank you for posting this one.
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Tweaks
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These are really good. I added a tablespoon of vanilla and reduced the brown sugar to two cups. "Packing" brown sugar doesn't work for me. I just fill the measuring cup to the proper amount and level it with a knife. I do tap the cup gently to make sure there aren't any air pockets. Also tried subing 2 cups crushed butterfinger bars for the chips--makes a nice change with pecans instead of walnuts.
RECIPE SUBMITTED BY
Iron Bloomers
United States
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