Yummy Chocolate Brownie Recipe

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Happy National Blonde Brownie Day!

Food historians generally agree that recipes named “brownies” and chocolate brownies were first introduced in the beginning of the 20th century. This coincides with the mass production of chocolate and cocoa. Thank you to Lynn Oliver (http://www.foodtimeline.org) for these interesting bits of history:  

“According to old cookbooks, blonde brownies (also known as “Blondies”) predated chocolate brownies, though under different names. The primary ingredients of blondies (brown sugar/molasses and butter) compose butterscotch, a candy that was popular in America in the mid-19th century. Some 19th century American cookbooks contain recipes that combined traditional butterscotch ingredients with flour and a leavening agent (baking powder or soda). Presumably, these recipes would have produced something similar to the blonde brownies we enjoy today.”

In honor of National Blonde Brownie Day, we reach back a bit for a classic blonde recipe.  Taken from Paula Deen’s first cookbook, Lady and Sons Cookbook, these treats are easy to make and would be a perfect centerpiece for your National Blonde Brownie Day celebration. Admit it…it is a great reason for an amazing brownie!

Aunt Glennis’s  Blonde Brownies


8 tablespoons butter (one stick)

One 16 ounce box of brown sugar

3 eggs

2 cups self-rising flour

1 tablespoon vanilla

2 cups chopped walnuts or pecans

1 cup shredded coconut (optional)

6 ounces semi-sweet chocolate chips


Preheat oven to 375 degrees.

Beat eggs and butter together and add sugar. Gradually add flour and mix well. Stir in vanilla. Fold in nuts, coconut, and chocolate chips.

Bake in greased and floured 9×13 pan for 25 to 30 minutes. Allow to cool, cut and serve.

photo courtesy of eatdrinkandecorate.blogspot.com

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