Unusual Brownies and Blondies

21 June 2023

A brownie only needs five basic ingredients: chocolate, butter, flour, sugar, and eggs. They are basically fudgy and chewy. A blondie is similar but without chocolate they substitute a flavor of caramel or butterscotch. This comes from the brown sugar as opposed to the granulated sugar for a brownie.

Each is typically cut into bars and can have add-ins like nuts, fruit, coconut, etc. Both are chewy but blondies are going to taste a bit lighter and feel a little softer.

Nutty Caramel Brownies



  • 1 ¼ sticks unsalted butter
  • 1 ½ cups granulated sugar
  • ¾ cup cocoa powder
  • ¼ teaspoon salt
  • 2 large eggs, cold
  • 2 teaspoons vanilla extract
  • ½ cup all-purpose flour
  • ½ cup chocolate chips


  • 10 ounces chewy caramels or toffee
  • ¼ cup evaporated milk
  • ½ cup salted peanuts, chopped


Brownie batter

  • Place butter, sugar, cocoa powder, and salt into a microwave-safe bowl and heat for 1 minute. Stir to combine. Heat for additional time if necessary.
  • Add eggs and vanilla. Fold in flour. Fold in chocolate chips.


  • Place caramels and milk in a microwave-safe bowl and heat at 30 second intervals, stirring after each heating, until the mixture is all melted and smooth.
  • Allow to cool and thicken in the refrigerator for about 30 minutes.


  • Preheat oven to 350 degrees and line an 8 X 8 inch square pan with parchment paper.
  • Spread half the batter into the bottom of the baking pan.
  • Fold in peanuts.
  • Spread caramel mixture evenly over the batter.
  • Top with remaining batter
  • Bake for 30 to 35 minutes. Center will still be soft but will firm up as it cools.
  • Allow to cool completely (in fridge or freezer) before cutting.

Butterscotch Brownies


  • ¼ cup shortening
  • 1 cup light brown sugar, packed
  • 1 egg
  • ¾ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon vanilla
  • ½ cup pecans, chopped, optional


  • Preheat oven to 350.
  • Grease and flour an 8 X 8 square baking pan.
  • Melt shortening and blend in brown sugar. Cool.
  • Add egg.
  • Sift together flour, baking powder, and salt. Add to the batter. Stir in vanilla and pecans.
  • Spread in prepared pan. Bake 25 minutes or until a light touch leaves a slight imprint. Do not overbake.

Candy Bowl Blondies


  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup light brown sugar
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 ½ cups leftover candy


  • Preheat oven to 350
  • Chop candy.
  • Melt butter and allow to cool thoroughly. Add brown sugar and vanilla.
  • Whisk until smooth and add egg. Whisk to be sure egg is fully incorporated.
  • Combine flour, baking soda, and baking powder. Add to wet mixture.
  • Do not overmix.
  • Fold in chopped candy
  • Line an 8 X 8 inch pan with parchment paper and pour in batter. Smooth batter so that it is evenly distributed.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out dry (but may have a few crumbs).
  • Cool completely before cutting.

Bourbon Chocolate Chip Blondies


  • 1 box yellow cake mix
  • 2 eggs
  • 1 stick butter, melted
  • ¾ cup semisweet chocolate chips
  • ¼ bourbon or dark rum


  • Preheat oven to 350
  • In a large bowl combine cake mix, eggs, and melted butter. Stir until the majority of lumps are gone.
  • Add chocolate chips and bourbon. Mix well.
  • Spray a loaf pan with non-stick spray. Pour in batter and bake for about 26 to 30 minutes.
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