Brownies and Blondies

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.



 Chewy 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)


  • 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;


NEIMAN MARCUS BROWNIES (aka: Gooey Butter Cake, Chess Squares)

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


  • 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





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



  • 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.
  • Cut into squares.
  • Makes 24 to 36 brownies.


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.


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