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Chocolate Chip Blonde Brownies

Servings: 24 bars
This family recipe has been around for at least 50 years. The blonde brownies are wonderfully rich and I believe they taste best the day after they are made, after the chocolate chips have time to set hard.

2/3 cups vegetable shortening
2 cups light brown sugar
2 tablespoons hot water
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
12 oz. package semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350°F/180°C. Grease two square 9 x 9 x 2-inch baking pans.

Melt shortening in medium sauce pan. Add light brown sugar and hot water to melted shortening, stir well in pan. Remove from heat. Sift dry ingredients in a large bowl, set aside. Add the 2 eggs and 2 teaspoons of vanilla to shortening mixture, stir well. Add the dry ingredients to the shortening mixture in pan, also add nuts (if desired). Divide the mixture in half and fold each half into prepared pans. Sprinkle half of the package of chocolate chips on top of each pan of batter. They should be thoroughly covered with chips. Bake for 25 minutes, or until an inserted toothpick comes out clean. Allow to cool on a wire rack for at least 3 to 4 hours before cutting.

Makes two (9-inch) pans of brownies, 24 servings.

Source: Paternal Grandmother's Recipe
Submitted By: Rena Cornell
Date: February 10, 2006