Chocolate Chip Brownies

by Kathy and Bruce Jacobs

Do you like blonde brownies? I love them. For years, I have meant to adapt my mother's blonde brownie recipe to a chocolate chip recipe that worked in the Dutch Oven. Finally, for the IDOS 2004 Fall Convention, I just went ahead and played around and made them. Three double batches later, here's the recipe for you to try!


  • 1/2 cup melted butter
  • 2 Eggs
  • 3/4 c. flour
  • 1/2 teaspoon vanilla
  • 1 cup Brown Sugar
  • 1 1/2 teaspoon salt
  • 1 1/2 cup chocolate chips (for a double batch, just use a half bag)
  • Pam Equivalent


  1. Melt butter.
  2. Mix melted butter with all other ingredients except chocolate.
  3. Spray liner pan with Pam equivalent.
  4. Spread mixture in liner pan.
  5. Sprinkle with chocolate chips (if you don't think there are enough, add more).
  6. Bake in dutch oven at 350F until knive or toothpick comes out clean.
  7. Remove from pan and cut (Some say the brownies should cool a bit before cutting them. I wouldn't know about that. Ours never last that long.)

Changes from original recipe

When I made this recipe at IDOS in 2004, I changed one minor thing from my mother's recipe. (Duh.) Well, this change was accidental. The original recipe called for a small amount (1/2 teaspoon) of baking powder. When I copied the recipe into the computer, I forgot that ingredient. I never noticed. In fact I think I liked them better this way.

A day or two after the convention, I watched an episode of "Good Eats" where Alton Brown made brownies. He didn't add any baking powder either. Since everyone at the convention liked the brownies, I say go with the recipe above. If you think the baking powder is needed, add it back in.