Brown Sugar Blondies Recipe

Recipesfull introduces to you: Popular Recipes. (Brown Sugar Blondies Recipe). A no-frills, basic brown sugar blondie. You can add various chips, but this recipe has a nice chewy caramel taste all on its own.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 10 mins

Total: 50 mins

Servings: 16

Yield: 1 9x13-inch pan

Brown Sugar Blondies Recipe

Ingredients

2 cups packed light brown sugar

1 ½ cups all-purpose flour

1 cup chopped walnuts

½ cup melted butter

3 eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

Dessert

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Mix brown sugar flour walnuts butter eggs baking powder vanilla extract and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.

Step 3

Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan 25 to 30 minutes.

Step 4

Remove from the oven and let cool for 10 to 15 minutes before slicing.

Nutritional Information

Brown Sugar Blondies Recipe

Servings Per Recipe:16

Calories: 260.3

% Daily Value *

Protein: 3.5g 7%

Carbohydrates: 37.3g 12%

Dietary Fiber: 0.8g 3%

Sugars: 27.1g

Fat: 11.6g 18%

Saturated Fat: 4.4g 22%

Cholesterol: 45.9mg 15%

Vitamin A Iu: 219IU 4%

Niacin Equivalents: 1.5mg 12%

Vitamin B6: 0.1mg 4%

Vitamin C: 0.1mg

Folate: 33.2mcg 8%

Calcium: 72mg 7%

Iron: 1.2mg 7%

Magnesium: 18.2mg 7%

Potassium: 95.6mg 3%

Sodium: 194.2mg 8%

Thiamin: 0.1mg 13%

Calories From Fat: 104.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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