I made these back in the 50's when I was first married.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 15 x 10 x 1 inch baking pan.

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  • Sift flour, baking powder and salt together, and set aside. Using a large pan, melt the butter and stir in the brown sugar. Let this cool for about 10 minutes and then add the eggs one at a time. Be sure to beat well after adding each egg. Add the flour mixture, the nuts and the chocolate chips and blend well. Spread in the greased pan.

  • Bake 25 to 30 minutes in the preheated oven or until the edges begin to pull away from the sides. Cut into small squares when cool.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

171.6 calories; 2.2 g protein; 25.6 g carbohydrates; 24.5 mg cholesterol; 101.2 mg sodium. Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2003
I love this recipe! I have made them often, and have found a few tricks for them. First, the quick relese tinfoil works well with this recipe. Sticking is no longer a issue at all. After they look done I turn the oven off and leave the brownies in the oven as it cools. This helps with the gooeyness. I also vary the chips I use. Choc.,white choc., butterscatch, candy bar bits...They all work well in this recipe. I also like to cut the recipe in half and put it in a samller pan(8*8) for a shorter cook time(start to check after about 15 min.). Since it's hard not to eat them all gone right away, this helps me, since there is not as much to eat! Give it a try, they are SOOOOOO good! Read More
(120)

Most helpful critical review

Rating: 2 stars
11/17/2010
I took the advice of changing the flour to 1 1/2C but it should have been 2 cups or more. They came out incredible greasy and flat and way too sweet....NOT a good recipe at all....a bronie whould be moist and chewy and much thicker not flat and greasy! Read More
(9)
133 Ratings
  • 5 star values: 71
  • 4 star values: 38
  • 3 star values: 10
  • 2 star values: 9
  • 1 star values: 5
Rating: 5 stars
11/09/2003
I love this recipe! I have made them often, and have found a few tricks for them. First, the quick relese tinfoil works well with this recipe. Sticking is no longer a issue at all. After they look done I turn the oven off and leave the brownies in the oven as it cools. This helps with the gooeyness. I also vary the chips I use. Choc.,white choc., butterscatch, candy bar bits...They all work well in this recipe. I also like to cut the recipe in half and put it in a samller pan(8*8) for a shorter cook time(start to check after about 15 min.). Since it's hard not to eat them all gone right away, this helps me, since there is not as much to eat! Give it a try, they are SOOOOOO good! Read More
(120)
Rating: 5 stars
11/09/2003
I love this recipe! I have made them often, and have found a few tricks for them. First, the quick relese tinfoil works well with this recipe. Sticking is no longer a issue at all. After they look done I turn the oven off and leave the brownies in the oven as it cools. This helps with the gooeyness. I also vary the chips I use. Choc.,white choc., butterscatch, candy bar bits...They all work well in this recipe. I also like to cut the recipe in half and put it in a samller pan(8*8) for a shorter cook time(start to check after about 15 min.). Since it's hard not to eat them all gone right away, this helps me, since there is not as much to eat! Give it a try, they are SOOOOOO good! Read More
(120)
Rating: 4 stars
12/09/2006
I have been trying to duplicate a Blondies recipe that I used to make when I was a kid. This recipe comes closest. With 3 changes I think I finally found it. I reduced the flour from 2 2/3 cup to 2 1/2 cup, added a tsp of vanilla and baked it in a 9 x 13 pan, increasing the cooking time by about 5 minutes. The blondies are moist, chewy and wonderful. Thanks for the jumping off point. Read More
(96)
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Rating: 5 stars
04/25/2007
What a yummy recipe! I followed the advice of several of the other reviewers and made the following changes: I reduced the flout to 2 1/2 cups added 1 teaspoon of vanilla extract and baked it in a 9x13 pan for 40 minutes. The batter was sticky (which the kids liked!) but the blondies baked up nice and fluffy. This is an incredibly easy EXTREMELY delicious recipe. Thanks so much! Read More
(65)
Rating: 5 stars
09/06/2007
These were very good but more of a cake than a bar. If you want absolute killer blondies try Blonde Brownies I on this site. Read More
(32)
Rating: 4 stars
06/25/2003
I was looking for a truly "blonde" brownie recipe so I omitted the chocolate chips. It also didn't appear to make enough batter for a 15x10 pan so I made mine in a 13x9 and baked them for 25 minutes. I did also add 2 tsp of vanilla. The brownies are delicious!! Read More
(28)
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Rating: 5 stars
09/11/2005
I'm not sure what others were talking about when they say the recipe came out dry. My guess is that they overmixed after adding flour. My batch came out wonderfully. I did jazz it up just a bit though... I added about 3 TBS of good quality instant coffee powder 2 TBS heavy cream and used milk chocolate chips. I baked it in a 9x13 pan for about 35 minutes. They turned out moist chewy and really flavorful! Good job GREAT recipe! Read More
(27)
Rating: 4 stars
02/16/2008
These are the best brownies I have ever made. I did what the others did adding a teaspoon vanilla and cutting down on the flour to 2 1/2 cups cooking for 35 minutes in a 9x13 pan. I also omitted the walnuts and they came out PERFECT! Read More
(19)
Rating: 5 stars
09/24/2003
When I ws kid blonde brownies were my favorite dessert but I hadn't had any in years until I found this recipe. When I made them I felt like that kid again. My kids loved them and my husband (who usually hates brownies) loved them and asked for more. I have since made them several times for my family and for friends. Thanks for the recipe! Read More
(10)
Rating: 5 stars
03/05/2003
THANK YOU ROSINA!!! These brownies are simply great! Even just the batter was scrumptious! I was out of brown sugar so I substituted with 1 and 3/4 cups white sugar plus 1/4 cup molasses. I also added 2 teaspoons of butter-vanilla flavoring and that just made it even better! I left out the chocolate chips and nuts for 100% pure brownie pleasure. Excellent served warm with an ice-cold glass of milk!!! WARNING: Don't make these when you're on a diet!!! Read More
(10)
Rating: 2 stars
11/17/2010
I took the advice of changing the flour to 1 1/2C but it should have been 2 cups or more. They came out incredible greasy and flat and way too sweet....NOT a good recipe at all....a bronie whould be moist and chewy and much thicker not flat and greasy! Read More
(9)