Reviewed: Sep. 17, 2011

Sorry, but I didn't care for it at all. The gooey brownie part, which was good, didn't go with the peanut butter chips and pecans! I only used a little over a cup of the chips. I think they might be really good without the peanut butter chips.

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Reviewer:

Casi

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Grant City, Missouri, USA

Reviewed: Mar. 20, 2010

This was my first time making blondies and I thought these were great--with modifications! I substituted cashews for pecans (because I like them better) and used just under a cup of butterscotch chips instead of peanut butter chips. This amount was good--I can't imagine using 3 cups of either type of chip.

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Reviewer:

Manda

Reviewed: Feb. 8, 2010

These Blondies are DELIGHTFUL! Easy to make and yummie. I cooked them about 35 minutes so the center wasn't quite so doughy as recommended in another review. My partner and I ate about 1/2 of the pan! This one is a keeper!

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Reviewer:

COJimmy

Reviewed: Oct. 27, 2009

I made these in both mini and bar form. My husband and I love them. They turned out better than any other Blondie recipe I've tried. If your looking for a Blondie recipe and not Brownie, this is the one to go with.

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Reviewer:

erin

Reviewed: Sep. 7, 2009

Not awful, but even just regular brownies from a box taste better than this. Although if you're trying to avoid chocolate these are probably a good choice.

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Reviewer:

Dana C.

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Feb. 18, 2007

these were very dissapointing, the texture was not at all like a brownie but more like a cake, the texture was so dry, will not be making them again!

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Reviewer:

Carol Amos

Cooking Level: Professional

Living In: Winnipeg, Manitoba, Canada

Reviewed: Sep. 28, 2006

With a few slight tweaks, I made two great batches of these blondies. For the first batch, I cut to 2 cups of peanut butter chips and substituted walnuts for the pecans. For the second batch, I substituted 1 bag of white chocolate chips and 1 cup macadamia nuts. Both batches turned out great and served up well with some Vanilla ice cream.

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Reviewer:

nomayo

Reviewed: Oct. 18, 2003

I thoroughly enjoyed these blondies. I didn't have peanut butter chips, so i substituted chocolate. It was delicious, with a brownie texture and a cookie like taste. Definetly a keeper, but not "the best ever".

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Reviewer:

rainydaze

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Aug. 10, 2003

My partner took these in to work for a friend's baby shower. You know how picky expectant moms can be .... well, the guest of honor requested that I make her a second batch!

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Reviewer:

RAINBOWNIC

Reviewed: Aug. 8, 2003

I gave 4 stars because all though these were very tasty, they didn't have any oomph. I would recommend the longer cooking time, as the minimum gave them an under-done-cookie texture. Good choice for a non-chocolate brownie treat.

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