Hey there! Are you looking for rich and delicious blondie brownies recipe?
Great! Look no further.
I’ve been getting a bunch of requests for this recipe lately so I decided it was high time I post it on the blog.
This vintage blondie brownie recipe is full of brown sugar and butter that melts into a gooey center with a crisp chocolatey crust.
They are super easy to make and bake up perfectly in a 9×13 pan.
If you’re like me I’m sure you are short on time, so I will save you any more commentary and hit you with the printable recipe card directly below.
…But if you want in on the little tips and tricks to make sure yours turn out just like Grandma’s did, check out the picture walk through below. 😉
Grandma’s Blondie Brownies Recipe
- 2 Cups Sifted Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tsp Salt
- 3/4 C Melted Butter 1.5 Sticks
- 2 C Packed Brown Sugar
- 2 Eggs Beaten
- 2 tsp Vanilla Extract
- 1 small pkg Mini Chocolate Chips
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Sift (Or Whisk) flour, baking powder, baking soda, and salt in a medium bowl
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In a large stovetop pan, melt butter and turn off heat.
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Whisk in brown sugar, eggs, and vanilla.
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Slowly whisk in dry ingredients and pour into a greased 9x13 pan
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Top with semi sweet chocolate chips and bake for 20 minutes at 350 degrees
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Remove from oven and let cool before slicing and serving.
Blondie Brownies Recipe Walkthrough
The first step of this blondie brownies recipe calls for sifting the dry ingredients together.
To be completely honest I do this about half of the time! 😉 I’ve found that if you’re short on time, a quick whisk works well too.
With your dry ingredients on stand by, it’s time melt your butter.
Sweet creamed salted butter is the only kind I use for baking! It’s flavor is second to none in my opinion.
While the butter is melting, whisk together two eggs, and the vanilla extract.
When the butter is all but melted, turn off the burner heat and start to whisk in the brown sugar.
Be sure that your brown sugar is tightly packed.
You don’t need to worry about dissolving the sugar, just make sure it’s well incorporated with the butter as pictured above.
Next up you’ll whisk in your eggs.
You want to make sure the brown sugar and butter mixture is not too hot when you add your eggs.
No one wants scrambled eggs in their blondies.
Finally you’ll finish by whisking in your dry ingredients.
I like to do this in two or three small batches to make sure it is evenly incorporated!
Once all of your ingredients are thoroughly combined.
You’ll transfer your batter to a well greased 9×13 pan.
A glass pan works great, but I especially like my ceramic cast iron for a nice crispy brownie edge.
Last but not least, sprinkle your chocolate chips on top!
Semi sweet (mini) chocolate chips are my favorite to use for this recipe!
The brown sugar bars are SO rich and sweet that the semi-sweet chocolate is the perfect balance for them.
You’ll bake these bars in a preheated 350 degree oven for 20 minutes.
When you pull them out, they will look underdone and puffy in the middle.
It’s normal for them to climb up the sides of the pan a bit, and settle as they cool.
I wait to slice these bars until they are almost completely cool.
The puffiness will subside, and a nice crust will form on the top and bottom of the bars, while keeping a gooey rich center.
Slice them into small squares, and watch then watch them disappear.
They never last long!
Happy Blondie Brownie Baking
I hope this recipe run down was helpful, and that your blondies turn out to perfection!
It is a pretty fool proof recipe, so a great place to start even if you are new to baking.
Want more inspiration from my home and kitchen? You can head here!
Thanks for reading my friends, cheers!
<3 Ang
