|Nutritional Guidelines (per serving)|
|Servings: 16 pieces (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like the fudgy texture and rich taste of a brownie but are looking for something with little or no chocolate, try this Blondie recipe. Cocoa powder in a regular brownie recipe is replaced with brown sugar and vanilla, giving this dessert a light color but still a delicious flavor.
If you are still craving chocolate, don't worry. You can add chocolate chips. But if you can live without chocolate, you can omit chocolate chips altogether. The toasted pecan pieces can be replaced with macadamia nuts for an all blonde, blondie.
- 1/2 cup butter, melted
- 1 cup brown sugar (packed)
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup chocolate chips (or white chocolate chips)
- 1/2 cup pecan pieces (lightly toasted)
Preheat oven to 350 degrees F. Lightly grease 8x8 baking pan.
In a large bowl, mix together butter and brown sugar. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
To brown sugar mixture, whisk in egg and vanilla. Mix in flour mixture and stir until completely combined. Stir in chips and nuts.
Pour batter into the pan. Bake for 20 or more minutes. Cool completely on wire rack.
Cut into 6, 9 or 16 pieces.
- If you want an all-blonde Blondie, use the white chocolate chips with macadamia nuts. Personally, I like them best with 1 full cup of lightly toasted pecan pieces and no chips.