There are few baked goods that I feel like I could sit down and eat the entire pan in one setting when it comes out of the oven. This is one of them. They taste good after they cool down, too. I usually bake them on a Friday for church services on Saturday, and there are never any left by Sunday. It’s a quick dessert, so if you need something last-minute for Thanksgiving tomorrow, these blondies would work.

Blond Brownies

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1 cup butter, softened

2 cups brown sugar

2 eggs

1-½ cups all-purpose flour

1/2 cup whole wheat flour

1/2 tsp baking powder

1/4 tsp baking soda

pinch salt

1 cup chopped walnuts

2 cups semisweet chocolate chips

Cream together the butter and brown sugar. Beat in egg. Stir in flour, baking powder, and salt. Stir in nuts and chocolate chips. Spread batter in a greased and floured 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes.

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Speedy Brownies

Speedy Brownie recipe marissabaker.wordpress.com

all the ingredients in one bowl

2 cups sugar

1 cup white, unbleached flour

¾ cup whole wheat flour

½ cup baking cocoa

½ teaspoons salt

5 eggs

right before baking, and right after baking

1 cup vegetable oil

1 teaspoon vanilla extract

walnuts and/or chocolate chips

Combine first seven in gradients in a large bowl and beat until smooth. Pour into a greased 13-in. x 9-in. x 2-in baking pan. Sprinkle with chocolate chips and/or walnuts. Bake at 350°F for 25-30 minutes or until toothpick inserted near center comes out clean.