Blonde Brownies

Blonde Brownies

As the holiday season approaches, we’re preparing for the many get-togethers ahead, surrounded by good food and good company. The aromas of a roast in the oven wafting throughout the house, the sound of laughter as family we don’t see often enough catches up with each-others lives, the sight of the lights and decorations of the season create an atmosphere that leave you hoping the season won’t end. This is a special time of year and we should never lose sight of what is important. 

These Blonde Brownies are the perfect addition to the dessert table which, if your family is anything like mine,  contains double the amount of delicious morsels that could possibly be consumed by the guests present. This dessert is tasty enough that it has a chance to be gone by the end of the night, and if it isn’t, they’ll be gone tomorrow. The texture is what sets this dessert apart, with a crunchy exterior and an ultra soft interior, you get the best of both worlds.

For this recipe you can leave your mixer packed away.  Putting this recipe together in a 6 quart sauté pan using a bit of elbow grease works just fine, and it keeps the dirty dishes down to a minimum since the all the ingredients can be added to it.  I don’t know about you, but my mixer isn’t a permanent fixture on my counter top, and I forget how heavy it is until I go to pick it up.  I know the elbow grease part may scare some people to their mixers, but burning a few calories while putting this together will just make you feel better when you take it way past moderation by eating seven of these brownies later.



  • 2 1/4 cups brown sugar, packed
  • 2/3 cup margarine
  • 3 eggs
  • 2 2/3 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 6 ounce package of chocolate chips


Bowl 1

  • flour
  • baking powder
  • salt


  1. Preheat oven to 350.
  2. Melt the margarine in a 6 quart sauté pan over medium heat.
  3. Stir in the brown sugar. *See Tip #1
  4. Once well combined, remove from heat and allow the mixture to cool for 10 minutes.
  5. Mix in eggs one at a time.
  6. Stir Bowl 1 into the saucepan slowly.
  7. Stir in the chocolate chips.
  8. Transfer the batter to a 17″x12″ pan.
  9. Bake for 25 to 30 minutes, or until the brownies pass the toothpick test. *See tip #2.

Make-It-Your-Own Ideas:

  • My wife is a big fan of nuts (pun intended), and a cup of chopped walnuts is a great ingredient that brings additional texture and flavor. If you’re going to add nuts, just keep in mind who is going to have their hands on these. A nut allergy is nothing to mess with.


  1. The first time that I attempted this recipe I made the mistake of using a whisk to combine the brown sugar into the margarine. The mixture is so thick that it just sticks in the center of the whisk. I spent more time pushing clumps of brown sugar soaked in margarine out of the whisk than I did mixing.
  2. The size of the pan isn’t an absolute requirement of this recipe. I’ve played around with this a bit, and it really comes down to personal preference. The only thing you need to worry about is, the thicker the brownie, the longer the cook time. Use the size and time as a reference in the recipe above as a baseline, and make adjustments as necessary. The toothpick test (described in tip #3) should help you hit the optimal done-ness.
  3. I know I’ve seen what I refer to as “The Toothpick Test” in other recipes, but I just wanted to explain it a bit more explicitly. The idea is you take a toothpick and poke whatever you’re baking, if it comes out dry it’s done, if it’s wet it needs more time.