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Speckled Blonde Brownies

(7 Votes)
30 Min

There are many ways to show appreciation for the people in your life, and presenting them with homemade brownies is just one of them! Our Speckled Blonde Brownies are a deliciously decadent way to make someone feel special. Don't be fooled by their light color, 'cause these brownies are heavy-hitters, just like their chocolate counterparts!

What You'll Need:
  • 2/3 cup vegetable shortening
  • 2 cups light brown sugar
  • 2 tablespoons hot water
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a small microwaveable bowl, melt shortening; let cool slightly.
  2. Transfer cooled shortening to a large bowl; add light brown sugar, hot water, eggs, and vanilla; blend well. Add flour, baking powder, baking soda, and salt. Beat until thoroughly mixed.
  3. In a small bowl, combine nuts and chocolate chips; reserve 1/2 cup of mixture and set aside. Stir the rest into batter, mixing evenly.
  4. Spread batter evenly in baking dish. Sprinkle top with the reserved chocolate chip mixture.
  5. Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean.


  • If you prefer, you can melt the shortening in a small saucepan on the stovetop, instead of in the microwave.
  • You can substitute either butterscotch or peanut butter chips for the chocolate chips.
  • Serve these with a nice cold glass of our Secret Ingredient Iced Tea!


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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While these Speckled Blonde Brownies do taste good, they also dry out within the first day I made them, so that is why I rated this recipe with 4-STARS. When I made these bars, I baked them in an aluminum pan, so it was easier to cover them with the aluminum lid that came with the pan. I reserved a 3/4 cup of the chocolate chips mixed with the nuts (I used chopped pecans), and topped the batter with that amount, instead of the 1/2 cup, and I baked the brownies for 30 minutes. If I make these again, I'm going to use a mix of semi-sweet chocolate chips, and peanut butter baking chips. Not sure if I should under-bake the brownies a bit, so they don't dry out as fast as the 1st time I made/baked them. Oh, one more thing I did, was to reduce the salt to 1/2 a teaspoon, rather than using 1 teaspoon. I don't think the 1/2 teaspoon effected the taste of the brownies. Not a bad tasting brownie, but to make sure they go fast before drying out, serve these at a function where there's a lot of people and they disappear quickly.

I don't use shortening so can I use oil in place of it?

Hi there! While the Test Kitchen has not made this recipe with oil before, we do not believe that it would be a good substitute. We do, however, think that 2/3 c unsalted butter wouldn't be an equivalent substitution. Enjoy!

Can I use pecans instead of walnuts?

Is there any problem if I use butter instead of the shortening listed? Don't use that ever.

These are excellent with butterscotch chips!!!

easy just swap out the chocolate for peanutbutter chips or even toffee chips butterscotch anyone?

Sure, you can substitute another type of chip for chocolate if you prefer. Thank you for the suggestion! Enjoy!

Why is it so hard to find a recipe that does not use chocolate?


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