I like to include the chocolate chips because I love chocolate, but they can be omitted. I have made them without the chips and they still came out great!

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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 10x15 inch jellyroll pan.

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  • In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan.

  • Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.

Nutrition Facts

169 calories; 7.1 g total fat; 26 mg cholesterol; 76 mg sodium. 26.4 g carbohydrates; 1.8 g protein; Full Nutrition

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2006
After reading the reviews I was very cautious about the baking time and checked on the blondies after 25 minutes. They were perfect golden on top soft and moist but not undercooked. I did not add any chocolate although I think white chocolate chips would have been great. The only change I made was to add an extra 1/2 teaspoon vanilla. Read More
(67)

Most helpful critical review

Rating: 3 stars
03/10/2004
good--but far too sweet. the second time i made them i reduced the sugar to 3/4 c each of brown and white sugar added white chocolate chips and chopped almonds and reduced the baking time to 25 minutes. those were a huge hit among my friends even the ones who demanded chocolate chips the first time. i also find they have less of a tendency to stick if baked in a glass pan. Read More
(32)
99 Ratings
  • 5 star values: 55
  • 4 star values: 21
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
02/16/2006
After reading the reviews I was very cautious about the baking time and checked on the blondies after 25 minutes. They were perfect golden on top soft and moist but not undercooked. I did not add any chocolate although I think white chocolate chips would have been great. The only change I made was to add an extra 1/2 teaspoon vanilla. Read More
(67)
Rating: 5 stars
02/16/2006
After reading the reviews I was very cautious about the baking time and checked on the blondies after 25 minutes. They were perfect golden on top soft and moist but not undercooked. I did not add any chocolate although I think white chocolate chips would have been great. The only change I made was to add an extra 1/2 teaspoon vanilla. Read More
(67)
Rating: 4 stars
09/23/2005
Very good - the batter tasted a lot like chocolate chip cookie dough but after baking the brown sugar gave them a more caramel-y taste that was fabulous. (Plus my son dumped in extra vanilla which gave them a strong vanilla taste!) I baked them in a 9x13" pan for about 35 minutes or so and they came out perfectly - a little crisp at the edges and a little softer in the middle just like bar cookies should be. Fantastic recipe thanks!:) Read More
(51)
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Rating: 5 stars
01/29/2003
These were delicious brownies! I had tried other "blondie" recipes but none that were just right. This recipe is just that. Perfect. I took these to a party and they were gone in minutes. This recipe is a keeper! Thanks Stephanie. Read More
(45)
Rating: 3 stars
03/10/2004
good--but far too sweet. the second time i made them i reduced the sugar to 3/4 c each of brown and white sugar added white chocolate chips and chopped almonds and reduced the baking time to 25 minutes. those were a huge hit among my friends even the ones who demanded chocolate chips the first time. i also find they have less of a tendency to stick if baked in a glass pan. Read More
(32)
Rating: 4 stars
07/18/2007
don't bake too long!!! the baking on this recipe is way to long make sure you check at 15-20 minutes.... Read More
(28)
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Rating: 5 stars
05/27/2008
My 13 year old made these and they were really good. I left her to her own devices she baked them in an 11 x 8 glass baking dish instead of the jellyroll pan. It took longer for them to bake but they were chewy with a nice vanilla flavor. She didn't have chocolate chips. I'm not sure I would add them it might be too rich and sweet they are sweet without the chips and would kill the notion of being vanilla. They were great just the way my daughter made them. Thanks! Read More
(22)
Rating: 5 stars
12/11/2002
This is the best blonde brownie recipe. It would be so good with white chocolate chips or just macadamia nuts. Read More
(21)
Rating: 5 stars
03/11/2011
A few edits from reviewers for a FABULOUS blondie: 3/4 cup of each sugar white chocolate chips 1 1/2 Tbspn vanilla (and I used Earth Balance in lieu of butter). I think my pan was 8x11 and baked for at least 30 minutes; I started checking at 15 minutes. The batter was very thick - like cookie dough instead of brownie batter - and I was a little concerned. But they're crispy on top and gooey in the middle and I'm in love!! Read More
(19)
Rating: 4 stars
02/10/2009
I didn't have any chocolate but was craving some brownies so I chose to make these...they were pretty good! I did cut out 1/4 cup of white sugar and increased the vanilla to 1 tblespn. I also used shortening instead of butter cooked for 25 minutes and viola! perfect! Read More
(19)