Welcome to our Brownie and Blondie Recipe Page. Other than the color, the only real difference between a blondie and brownie is that a traditional chocolate brownie is made with cocoa and a traditional blondie is made with brown sugar. Somtimes blondies are referred to as blonde brownies. Either way both are baked in a pan and cut into squares and enjoyed by everyone who eats them.
As always our Brownie and Blondie Recipe Page is a work in progress, stop by from time to time to see what we’ve added.
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BUTTERSCOTCH BLONDIES
What You’ll Need:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1-3/4 cups packed brown sugar
1 tablespoon vanilla extract
2 large eggs
1-2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided**
1 cup chopped nuts
Note: (I used half chocolate and half butterscotch)
Directions
- PREHEAT oven to 350° F.
- Combine flour, baking powder and salt in a medium bowl.
- Beat butter, sugar and vanilla extract in a large mixing bowl until creamy.
- Beat in eggs.
- Gradually beat in flour mixture.
- Stir in 1 cup morsels and nuts.
- Spread into ungreased 13×9-inch baking pan.
- Sprinkle with remaining morsels.
- BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack.
- Cut into squares
Source: Pillsbury Recipes; http://www.verybestbaking.com/recipes/30256/Chewy-Butterscotch-Brownies/detail.aspx
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NEIMAN MARCUS BROWNIES (aka: Gooey Butter Cake, Chess Squares)
What You’ll Need:
1 box yellow cake mix
3 eggs
8 oz cream cheese, softened
1/2 cup (1 stick) butter, melted
4 cups (1 lb) powdered sugar
Directions:
- Preheat oven to 300
- Spray a 9×13 dish with cooking spray
- Mix cake mix, melted butter and one egg to a soft dough
- Press into the bottom of the pan
- Mix powdered sugar, softened cream cheese and remaining two eggs until smooth, about 1-2 min.
- Pour on top of crust
- Bake at 300 for 40-50 minutes until top is golden brown
- Cool – cut into squares
Sources:
- http://www.pinfoody.com/neiman-marcus-brownies-3/
- http://www.kevinandamanda.com/recipes/dessert/chess-squares.html
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ULTIMATE CHOCOLATE BROWNIES
What You’ll Need:
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (I used the Special Dark Chocolate Chips)
1/4 tsp. Salt
1-1/3 cups All-purpose flour
1 tsp. Vanilla extract
1/2 cup Boiling water
2 cups Sugar
2 Eggs
2/3 cup Butter or margarine , melted and divided (I used Butter)
3/4 cup HERSHEY’S Cocoa
1/2 tsp. Baking soda
ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
Directions:
- Heat oven to 350°F.
- Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
- Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter.
- Add boiling water; stir until mixture thickens.
- Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth.
- Add flour, vanilla and salt; blend completely.
- Stir in chocolate chips.
- Pour into prepared pan.
- Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan.
- Cool completely in pan on wire rack.
- Frost with ONE-BOWL BUTTERCREAM FROSTING.
- Cut into squares.
- Makes 24 to 36 brownies.
ONE-BOWL BUTTERCREAM FROSTING
6 tbls. Butter or margarine, softened
2-2/3 Cups Powdered sugar
1/2 Cup HERSHEY’S Cocoa
1/3 Cup Milk
1 tsp. Vanilla extract
Beat butter in medium bowl.
Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).
Stir in vanilla.
About 2 cups frosting.
Source: https://www.hersheys.com/recipes/recipe-details.aspx?id=4315
