We think of brownies as chocolate bar cookies, usually dense but sometimes cake-like. They don’t have to be. Blondies are light colored, usually with chocolate chips. These brownies are dense like most brownies but made with butter and brown sugar.
These are serious brownies without the chocolate—and absolutely scrumptious. They are dense and chewy like a brownie but caramel-flavored. You’ll use this recipe over and over. Think of it as a blondie recipe without the chocolate chips.
This recipe can be doubled.
2/3 cup (10 2/3 tablespoons) butter
1 1/3 cup brown sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 2/3 cup all-purpose or bread flour
1 teaspoon baking powder
Preheat the oven to 350 degrees. Lightly grease an 8 x 8-inch baking pan. Line it with parchment paper or dust it with flour.
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1. Melt the butter in the microwave. Stir in the brown sugar and salt.
2. Add the vanilla and eggs to the brown sugar mixture. Stir until combined.
3. Add the flour and baking powder. Stir until combined again. Beat for two minutes.
4. Scrape the batter into the prepared pan. Bake for 40 minutes or until the brownies test done by sticking a toothpick or knife into the center of the pan. The brownies will be done when moist crumbs cling to the toothpick or knife. Let cool completely before cutting.
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