To make Paula Deen's blonde brownies, known as Aunt Glennis's Blonde Brownies from "The Lady & Sons Savannah Country Cookbook," begin with beating three eggs and 8 tablespoons of butter together, adding 16 ounces of brown sugar, then 2 cups self-rising and 1 tablespoon of vanilla together and mixing well. Next, fold in walnuts or pecans, chocolate chips, and coconut. Bake at 375 degrees in a 9x13 pan for 25 to 30 minutes.
Aunt Glennis's Blonde Brownies
The recipe for Paula Deen's blonde brownies yields 15 to 20 servings.
Prep time: 10 min.
Cook time: 30 min.
Total time: 40 min.
- 3 eggs
- 8 tablespoons butter
- 16 ounces brown sugar
- 2 cups self-rising flour
- 1 tablespoon vanilla extract
- 2 cups walnuts or pecans, chopped
- 1 cup coconut, shredded (optional)
- 6 ounces semi-sweet chocolate chips
- Prepare oven and baking pan
- Combine eggs, butter, flour and vanilla extract
- Fold in chocolate chips, coconut and nuts
Preheat oven to 375 F. Grease and flour a 9x13 baking pan. Set aside.
In a large mixing bowl, beat three eggs and 8 tablespoons of butter together. Stir in 16 ounces of brown sugar. Add 2 cups of self rising flour gradually, and stir gently to combine. Add 1 tablespoon of vanilla extract and continue to stir.
Fold in 2 cups of chopped walnuts or chopped pecans, 1 cup of shredded coconut, and 6 ounces of semi-sweet or milk chocolate chips into the large mixing bowl.
Add to pan and bake at 375 F for 25 to 30 minutes. Remove from oven and allow to cool. When cooled, cut the brownie into squares and serve.