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Blonde Brownies

Blonde Brownies

I’ve been experimenting with blond brownies, which until recently, I had never tasted before.

So I found most recipes to be either too greasy or too bland. The almonds add nice texture and the white chocolate bits lend a very pleasing flavor.

Today it has been raining hard and the wind has been erratic. A tornado hit down a few hours from where I am. Earlier I had to go “underground” when the sky turned green–an early warning of a possible tornado. So for today’s song, it has more to do with weather than the brownies. But I made the brownies during a lull in the storm outside! Check out “Ill Wind (You’re Blowin’ Me No Good)” performed by Ella Fitzgerald and Louis Armstrong. I just love when they perform together!

Blonde Brownies


  • 11½ tablespoons butter
  • 1 cup slivered almonds
  • 6 ounces white chocolate baking bar, coarsely chopped
  • 1½ cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups brown sugar, packed
  • 2 eggs
  • 1½ teaspoons vanilla extract


  1. Line a 9” x13” metal baking pan with parchment paper.
  2. Melt but do not boil the butter. Set aside to cool.
  3. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  4. Preheat oven to 350°.
  5. In a large mixing bowl, hand whisk cooled butter and packed brown sugar. Then hand whisk in eggs and vanilla until combined.
  6. Using a silicone scraper, fold flour mixture into butter mixture just until mixed.
  7. Fold in almonds and white chocolate.
  8. Scraping the sides of the bowl, pour batter into prepared baking pan. Batter will be thick.
  9. Bake for 23-26 minutes until the top is shimmery.
  10. Cool brownies in pan.
  11. Once cool, lift brownies out of pan by parchment paper onto a large cutting board. Cut into 1-inch squares.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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