Best 9 Blonde Brownie Nut Squares Recipes

BLONDE BROWNIES WITH BROWN SUGAR FROSTING

Steps:

• Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
• Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
• In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.

BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
• In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
• Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.

BLOND BROWNIE NUT SQUARES

Steps:

• In a bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Fold in nuts. , Spread in a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

BLONDE BROWNIE NUT SQUARES

Steps:

• In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
• Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

"BROWN ON BLONDE" BLONDIES

Steps:

• Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
• Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
• Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
• Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
• While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
• Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.

NO-COCOA BLONDE BROWNIE SQUARES

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

BLONDE BROWNIE NUT SQUARES

Steps:

• In a mixing bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. fold in nuts.
• Spread in a greased 8-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.

BLONDE BROWNIES (BIG BATCH)

Steps:

• Spray a jelly roll pan with no-stick spray (10x15).
• Preheat oven to 350°.
• Stir together dry ingredients (first 3); set aside.
• In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
• Add vanilla and blend well.
• Add flour mixture, chips and nuts; mix completely.
• Pour into prepared pan.
• Bake at 350° for 35-40 minutes. Test with toothpick.
• Careful not to over bake. Check at 35 minutes.
• Cool on wire rack.
• Cut into squares and when cool store airtight.