Reviewed: Aug. 19, 2009

These bars are amazing, really delicious!

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SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

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Reviewed: Mar. 9, 2009

Great vanilla brownie, I used crushed almonds, 15 min would be perfect, I left in for 20 and too cake like, 15 min will leave them a bit chewy on the inside, next time :)

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gottagobackintime

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Feb. 7, 2009

Not enough flour and needs a pinch of baking soda. they looked great at first then would just go flat. Not a good recipe at all.

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TK

Cooking Level: Beginning

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Reviewed: Jan. 29, 2009

I've made these a number of times and have gotten rave reviews. I double the recipe and bake in a 9x13 glass dish. I alter the recipe by adding about 3/4 cup of chocolate chips and adding almond slivers insead of pecans! I find that the pan gets very flaky after sitting a couple of days. I've experimented with different amounts of butter and had the same results. Great recipe and quick!

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jsonderman

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Reviewed: Jan. 28, 2009

I don't know what I did wrong, but these did not turn out for me. I made 2 batches and both came out flat and just not at all like I expected. I'll never make these again. Sorry.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Jan. 25, 2009

These were really wonderful and easy to make. Took a bit longer for mine to bake than the recipe called for, but my oven is on the slow side. I rarely bother with a dessert that doesn't include chocolate :0), but I will make these again and again - a great base for add-ins, too. Thanks!

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Kimberly358

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This is a very good recipe. I cut the brown sugar by 1/4 cup and used coconut instead of nuts, and it was chewey and good. It remined me of the brownies I ate for school.

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Lajuana

Cooking Level: Professional

Home Town: Milwaukee, Wisconsin, USA

Living In: Huntsville, Alabama, USA

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Reviewed: Dec. 21, 2008

Great flavor. I didn't have pecans so I used walnuts...I doubled the recipe and cooked in too small of a pan which made them a little crunchy on the outer area, but that was my error...I did sprinkle a few chocolate chips on the top...tasted like a big chocolate chip cookie...

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xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

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Reviewed: Aug. 9, 2008

This treat hit the spot! We couldn't find our vanilla extract, so we used almond and they were very good. They were on the verge of being too sweet, but the family really enjoyed these. This would be a great recipe to take and make your own by chaning the flavoring, adding chocolate or other flavored chips and nuts.

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TSIMS001

Cooking Level: Expert

Home Town: Columbus, Georgia, USA

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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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