I always enjoyed making Blonde Brownies as a kid for the family.  It was fun and easy.  I am going to have to dig up my childhood recipe.  Until then, here’s another version:

INGREDIENTS:

• 2 cups flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 2 cups brown sugar, firmly packed
• 2/3 cups butter or margarine
• 2 eggs, slightly beaten
• 2 tsp. vanilla

DIRECTIONS:

1. Mix together flour, baking powder, baking soda, salt and set aside.
2. Melt together brown sugar and butter, blend in eggs and vanilla.
3. Add dry ingredients and blend together.
4. Put in 9 x 13 baking dish and bake at 350 degrees for 30 – 35 minutes.
5. Remove from oven and sprinkle with powdered sugar, chocolate chips, nuts and any topping of your choice.

INGREDIENTS

* 2 pounds semisweet chocolate chips
* 1/4 cup instant coffee granules
* 1 cup unsalted butter, softened
* 2 cups white sugar
* 8 eggs
* 3 tablespoons vanilla extract
* 1 teaspoon ground cinnamon
* 1 teaspoon salt
* 2 cups all-purpose flour

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour four 8×8 inch baking pans.
2. Place the chocolate chips and the coffee granules in a double boiler over simmering water. Cook over medium heat, stirring occasionally, until melted and smooth. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs two at a time, mixing well after each addition. Stir in vanilla, cinnamon, and salt, then mix in the melted chocolate. Mix in flour until just blended. Divide the batter equally into the prepared pans, and spread smooth.
4. Bake for 35 minutes in preheated oven, or until the edges pull from the sides of the pans. Cool on a wire rack. Cover, and refrigerate for 8 hours. Cut the cold brownies into bars to serve.