Thursday, September 3, 2009

Blonde Brookie

You know that you're in trouble when something tastes just as good the second day as the first. I usually count on the fact that with sweets, it just isn't the same the next day. This dessert did not pull through for me that way! They are delicious straight out of the oven AND the next day; still just as moist with a perfect crunch on the top and edges. I couldn't decide if this was a cookie or a brownie, it is the perfect mixture of each! (that's why it's a "Brookie")!

Blonde Brookie

Printable Version

2 ¼ c. flour

3 eggs

2 ½ tsp. baking powder

1 tsp. vanilla extract

½ tsp. salt

1 (12 oz.) pkg. chocolate chips

1 ¾ c. packed brown sugar

¾ c. butter or margarine

Combine flour, baking powder and salt in a small bowl. Beat sugar and butter in a large mixing bowl until creamy. Beat in eggs and vanilla; gradually beat in flour mixture. Stir in chocolate chips. Spread into 15x10 inch jelly roll pan for thin brownies or a 9x13 cake pan for thick. Bake 20 min(thin)-30 min(thick) at 350 degrees.

Recipe From: The Bennion Cookbook


AmandaS said...

Oh, great, just what I need, another fattining recipe to get addicted to! (just kidding) Looks fabulous!

Michelle said...

I made blondies the other day for friends, but used whole wheat flour. And, I subbed peanut butter for some of the butter and it worked out great!