Vanilla Brownies(Things)
Submitted by nettie
Chewy vanilla blondies loaded with brown sugar, butter, and optional chocolate chips. Dense, butterscotchy bars with crisp edges that bake in one pan and disappear even faster.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsCall them blondies, call them vanilla brownies, call them “things." Whatever you name them, they won’t last long enough for anyone to argue about it.
These are all about butter and brown sugar doing what they do best: creating that deep, butterscotchy chew that makes you reach for a second piece before you’ve finished the first. A generous hit of vanilla pulls everything together, and if you toss in a bag of chocolate chips, you’ve basically invented the world’s thickest, chewiest cookie bar.
Baked in a big jellyroll pan, they come out with those coveted crispy edges and a soft, dense center. Cut them into squares while they’re completely cool (if you can wait that long).
Pro Tips
- Softened butter is key. Too cold and the batter won’t cream properly. Too melted and you’ll get flat, greasy bars instead of chewy ones.
- Don’t overmix once the flour goes in. Overworked gluten turns chewy blondies into tough ones.
- The chocolate chips are listed as optional, but let’s be real. Add the chocolate chips.
- Pull them from the oven when the top is golden but the center still looks slightly underdone. They firm up as they cool, and that’s where the chewy magic lives.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In small bowl combine flour, baking powder and salt.
Set aside. In large bowl beat butter, sugar, brown sugar and vanilla until creamy.
Add eggs, one at a time.
Gradually beat in flour mixture.
Add chips (if desired) Spread evenly into well greased 15×10x 1 baking pan (approximate size of pan).
Bake 35 to 40 min.
Cool in pan on rack. When completely cool cut into pieces.
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