Blondie Brownies - Master Cookbook Recipe # 334

Name: Blondie Brownies - Master Cookbook Recipe # 334
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12-16
Cuisine: Southern
Ingredients: 2 large eggs; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1/4 cup salted butter, room temperature; 1 tsp vanilla extract; 1-1/2 cups self-rising flour; (Substitution: If using all-purpose flour, add 1 Tbsp baking powder and 1/2 tsp salt)

These classic Blondie Brownies from Collard Valley Cooks are wonderfully chewy, rich, and simple to make. With a thick, golden batter that combines granulated and brown sugars, they deliver a perfect butterscotch-like flavor that pairs beautifully with a sweet frosting.

This is recipe #334 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 35 minTotal time: 45 min

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Ingredients

2 large eggs
1 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup salted butter, room temperature
1 tsp vanilla extract
1-1/2 cups self-rising flour
(Substitution: If using all-purpose flour, add 1 Tbsp baking powder and 1/2 tsp salt)

Instructions

Cream the Base: In a mixing bowl, combine the eggs, granulated sugar, brown sugar, and room-temperature butter. Mix until well incorporated.
Add Flavor and Flour: Stir in the vanilla extract, then gradually add the self-rising flour. Note that the batter will be very thick!
Prepare the Pan: Transfer the thick batter into a well-greased 11x7-inch or 9x9-inch baking pan, spreading it evenly.
Bake: Bake at 350°F for 35 minutes.
Cool and Finish: Place the pan on a cookie sheet or wire rack to cool completely. Once cooled, frost with Brownie Frosting (Master Cookbook Recipe # 335) for the perfect finish.

Notes

Tammy’s Tips

Don't be alarmed by the thickness of the batter, as it is meant to be sturdy to create that signature chewy blondie texture. For the cleanest slices, make sure the blondies are completely cool before you add your frosting and cut them into squares.