Chocolate Chip White Brownies

    (1708)
    45 minutes

    Try these amazingly moist and chewy white brownies. The exact same recipe works well in biscuit form too (dropped in balls on a tray and baked).


    1547 people made this

    Ingredients
    Serves: 6 

    • 1 cup sifted plain flour
    • 1/2 teaspoon baking powder
    • 1/8 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 cup (60g) chopped walnuts
    • 1/3 cup butter
    • 1 cup (185g) packed brown sugar
    • 1 egg
    • 1 tablespoon vanilla essence
    • 2/3 cup dark chocolate chips

    Directions
    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180C.
    2. Measure 1 cup sifted flour. Add baking powder, bicarb soda and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
    3. Melt 1/3 cup butter. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.
    4. Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well.
    5. Spread in 20x20cm pan. Sprinkle chocolate chips on top. Bake for 20 to 25 minutes.

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    Reviews and Ratings
    Global Ratings:
    (1708)

    Reviews in English (1287)

    by
    993

    HELPFUL TIPS NOT MENTIONED: I've been on a brownie rampage for the past month,and have made 10 recipes! THIS is the only one that consistency comes out the same!!!! What's best about it is, ...there aren't 100 reviews changing how to do it b/c it's good as is! What's not mentioned is, the exact same recipe (taste, chewy, big) is on here, but in cookie form!!! How wonderful is that esp. if you love this recipe like my family and husbands soldiers we send this to do?! You can find it under "Best Big, Fat, Chewy Chocolate Chip Cookie" ...the title is exactly how they always turn out. I love this in brownie AND cookie form, so try both!!! Also, I prefer the chocolate chips to be mixed IN instead of on top, but it's all about preference! It would be overkill to add more than recommended though. When I double the recipe, I still only put a heaping 2/3 C of cc, and it's MORE than enough. TWICE I have won best chocolate chip cookie on our military base due to this recipe.  -  13 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    511

    Marvelous, absolutely fantastic! I doubled the recipe (the only thing I changed) and used a 13x9 pan allowing a bit longer cooking time. Others have said these are "too sweet". Most blonde brownies I tried were disappointing as they were not sweet enough. My preferences in dessert run on the "rich" side". If you like rich desserts as I do, make as is for an 8x8 pan or double the recipe for a 13x9. Thank you for sharing this delicious recipe!  -  29 Jan 2006  (Review from Allrecipes USA and Canada)

    by
    250

    Excellent. I have been looking for a good recipe for "blondies" for a long time! Like many reviewers, I doubled the recipe and baked it in a 9x13 inch pan. I also left out the nuts at mixed the chocolate chips right into the batter- would definitely recommend doing this! BUT, do NOT store in the refrigerator!! They were so great at first but got ruined when I put them in the refrigerator. They got really hard, like little bricks! Oh well, I'll just have to make them again! I'm sure no one will complain about that...  -  24 Oct 2006  (Review from Allrecipes USA and Canada)

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