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Reviewed: Jun. 15, 2008

Out of this world; will definitely make again. Used only 1-1/2 c. of (dark) brown sugar, and they were plenty sweet. Substituted whole wheat pastry flour for 1/2 cup of the white flour, and almonds for the pecans. Doubled the recipe to fit into a 13X9 pan, and this worked fine.

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GEROL8

	Cooking Level: Intermediate Home Town: Baltimore, Maryland, USA
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Reviewed: May 16, 2008

YUMMY! These are a great blondie! I followed the recipe exactly and they turned out great (minimal substitutions). I did keep them in the oven for 25 minutes, because they were not done earlier. And I added 1 c. of chocolate chips (would not even think of leaving these out!!) and substituted walnuts for pecans. Fabulous! I'll double next time for a 9x13 because these won't last long.

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Ginny

	Home Town: Dayton, Ohio, USA Living In: Governors Bay, Canterbury, New Zealand
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Reviewed: Mar. 28, 2008

I really like this recipe. I made up my own maple syrup frosting to go along with it. It tastes great but not the most appealing looking dessert. I will make this again in the future. (I used pieces of walnuts instead.)

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Trish

	Cooking Level: Intermediate
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Reviewed: Dec. 25, 2007

These were so awesome! I didn't have any trouble getting them out of the pan, but I did use cooking spray for baking. That may have helped. These were just what I wanted - YUM!

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JONDA01

	Cooking Level: Intermediate Living In: Pearland, Texas, USA
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Reviewed: Aug. 28, 2007

These brownies taste good and smell even better, but they were a little too sticky to come out of the pan whole. (I'm not sure what to do about that; they were definitely baked long enough.)

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