For the Love of Brownies!


This is National Blonde Brownie Day! Oooooh, I have such fond memories of Mom regularly making these for us in the 1950s and 60s. Then I started making them, too. Nothing has changed. They are still merely mahhhhvelous!


Blonde Brownies
Mom made these for us constantly in the 1950’s & 60’s.  Nothing has changed.  We still love ‘em! 

2½ c flour
3 tsp baking powder
½ tsp salt
¾ c (1½ sticks) butter, softened
1¾ c packed light brown sugar
3 lg or ex-lg egg
1 tsp pure vanilla extract
2 c (12-oz) semi-sweet chocolate chips
½ c (or more) chopped pecans or walnuts

In a small bowl, combine flour, baking powder & salt.  In a large bowl, cream brown sugar into the butter till smooth; beat in eggs and vanilla.  Gradually stir in flour mixture till well combined.  Stir in chocolate chips and nuts.  Spread batter in well-buttered 9×13 or 10×15” pan. Bake 20-25 min at 350°F till golden.  Cool in pan on a wire rack before cutting.

KISS Tip:  These are just as chewy & great when made nut-free. And they freeze splendidly.

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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