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White Chocolate Chunk Blonde Brownies

  • 36servings
  • 175minutes
  • 180calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups packed brown sugar

  2. 1/2 cup butter or margarine, softened

  3. 2 teaspoons vanilla

  4. 1/2 teaspoon rum extract

  5. 2 eggs

  6. 2 cups Gold Medal® all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1 bag (12 oz) white chocolate chunks

  10. 1 cup chopped walnuts

  11. 1/4 cup semisweet chocolate chunks (from 12-oz bag)

  12. 1 teaspoon vegetable oil

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs with electric mixer on medium speed until light and fluffy.

  2. Beat in flour, baking powder and salt on low speed until well blended. Stir in white chocolate chunks and walnuts. In ungreased 13x9-inch pan, spread batter evenly.

  3. Bake 25 to 35 minutes or until top is golden brown and set. Cool completely, about 2 hours.

  4. In small microwavable bowl, microwave semisweet chocolate chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Spread chocolate glaze over brownies. If desired, place glaze in small plastic food-storage bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over brownies. Let stand until glaze is set. For brownies, cut into 6 rows by 6 rows.

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