These are not Applebee's and not being familiar with what type of Blonde
Brownie dessert they serve, I thought I would share with you several recipes I
found...Perhaps one will sound like it to you...Good Luck!

Great Blonde Brownie !

2/3 c. margarine
2 c. packed brown sugar
2 eggs
1/2 c. nuts
1 c. chocolate chips
1 tsp. vanilla
2 c. self rising flour

Melt margarine. Remove from heat. Add sugar and eggs, mix well. Add flour to
mixture along with vanilla. Mix and pour in 13x9 pan. Sprinkle top with nuts
and chocolate chips. Bake at 350 degrees for 20 minutes.
Blonde Brownies

2 sticks butter 3 eggs
1 box brown suger 1 cup nuts(chopped)
2 2/3c.flour 1pkg. choc. chips
2 1/2 tsp. baking powder 1 tsp. vanilla
1/2 tsp. salt

Melt butter in saucepan and add brown sugar. Remove from heat and cool. In
large bowl, sift fogether flour, baking powder and salt. Add butter
mixture.Beat in 3 eggs,one at a time.Beat 2 minutes. Add chopped nuts,
chocolate bits, and vanilla.Bake in large sheet cake pan for 25-30 minutes at
350.

Almond Blondies

1/3 c shortening
1 c sugar
2 eggs
2 t vanilla extract (or one t vanilla,one t almond ext)
11/3 c ap flour (do not sift)
1 c. flaked coconut
2 t baking powder
1/2 t salt

Cream shortening with sugar;beat in eggs and vanilla.Sprinkle
flour,coconut,baking powder and salt over creamed mixture;beat well.Spread over
bottom of 9 inch square baking pan.

Topping
1/2 c. whole blanched almonds,toasted
1/2 c. packed brown sugar
1 T. ap flour
1 egg
1/4 c. heavy cream

Spoon topping over evenly.Bake in 350 oven for 40 to 50 minutes or until a
light touch in center leaves inno impression.Cut into 11/2 inch
rectangles.Makes about 3 dozen.Coffee Almond Blondies

A co-worker graciously shared this delicious recipe.

2 1/3 cups brown sugar
1 1/2 sticks butter
3 tblsp. coffee liqueur (such as Kahlua)
5 tsp. instant coffee crystals
3 eggs
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup almonds, toasted and coarsley chopped
6 oz. semisweet morsels

Preheat oven to 350 F. Grease bottom of 9x13 pan with butter or crisco. Do not
use nonstick spray. Melt sugar and butter in a large saucepan. Add kahlua and
coffee crystals and blend well. Add eggs to sugar mixture, again mixing well.
Sift flour, baking powder and salt into a bowl. Stir these dry ingredients into
the sugar batter. Stir in the almonds and chocolate morsels. Pour into the
prepared 9x13 pan and bake for approx. 30 minutes or until a toothpick stuck in
the middle has crumbs sticking to it.

COFFEE BLONDIES

1 tsp plus 1 stick unsalted butter, softened, divided
1 1/2 cup flour
1/2 tsp each: baking powder, baking soda, salt and cinnamon
1/4 tsp freshly grated nutmeg
1 1/4 cups packed light brown sugar
2 tbls light corn syrup
2 large eggs
1 tsp vanilla
2/3 cup plus 1 tbl cold freshly brewed strong coffee, divided
1/2 cup confectioners' sugar, sifted

* Preheat oven to 350 deg. Using 1 teaspoon butter, grease a 9 inch square
baking pan.
* Sift together the flour, baking powder, baking soda, salt, cinnamon and
nutmeg.
* In large bowl using electric mixer at medium high, beat the stick of butter,
brown sugar and corn syrup until light and fluffy.
* add the eggs one at a time, beating well after each addition.
* Beat in the vanilla.
* Alternately stir in the flour mixture and the 2/3 cup coffee until just
blended.
* Pour batter into prepared pan; smooth the top.
* Bake for 30 minutes; or until wooden pick inserted in center comes out clean.
Remove from oven and cool 10 minutes; invert on serving plate and cool
completely.
* Combine the confectioners' sugar and remaining 1 tablespoon coffee until well
blended.
* Drizzle the glaze over the cooled blondies; cut into 12 bars; store in an
airtight container for up to 3 days.Banana Blondies with Peanut Frosting
From the Chicago Sun Times

no-stick cooking spray
1/2 C. margarine or butter, melted
2 lg. eggs
1 t. vanilla
1 1/2 C. dark brown sugar, firmly packed
1 1/2 C. flour
1 1/2 t. baking powder
1/2 t. ground cinnamon
1/2 t. salt
2 small ripe bananas, mashed, about 2/3 cup, plus slices for garnish
1/2 C. chopped unsalted dry-roasted peanuts, plus additional for garnish 16 oz.
container vanilla frosting
3/4 C. crunchy peanut butter
1/4 C. heavy cream or milk
1/2 C. thick fudge sauce from 12 oz. jar, warmed, optional
Heat oven to 350 F. Line bottom and sides of 9-inch square baking pan with
foil, leaving 2-inch overhang; spray bottom only with cooking spray.

In large bowl combine melted margarine, eggs, vanilla, brown sugar, flour,
baking powder, cinnamon, and salt. With electric mixer beat at low speed till
just blended. Using rubber spatula fold in mashed banans and 1/2 cup chopped
peanuts to mix well.

Spread batter in prepared pan; bake 25 - 30 minutes till wooden pick inserted
in center comes out clean. Cool completely in pan on wire rack.

Meanwhile, in medium-size bowl with electric mixer at medium speed, beat
vanilla frosting, peanut butter, and cream till smooth. Set aside.

Using foil overhang, remove cooled blondie square from pan; remove and discard
foil. Spread frosting over square; cut into nine 3-inch squares or eighteen
3x1.5 inch pieces. Decorate, if desired, with banana slices, warm fudge sauce,
and additional chopped peanuts.

Makes 9 - 18 blondies.