Reviewed: Nov. 7, 2009

Doubled recipe and put in 9x13" pan. Used 1 cup choco chips and 2/3 cup peanutbutter chips, 1/2 mixed into batter and 1/2 on top, no nuts. Too sweet and crunchy (w/out overbaking). And probably too much vanilla. Otherwise, very easy. Will look for better recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

asane

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

I thought these blonde brownies were just okay. To me they seemed a little dry and bland. I followed the recipe exactly except I used white chocolate chips. I prefer a more chewy/cakey consistency and this definitely wasn't it. I like the Blonde Brownies III recipe by Rosina better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JerseyGirl

Cooking Level: Intermediate

Living In: Woodbridge, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2009

Delicious recipe! I just didn't add the salt, turned out great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

geepa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2009

These are indeed very sweet, but I have a huge sweet tooth. I doubled the recipe with the exception of the salt. I used chopped pecans and also added toffee bits. I omitted the chocolate chips. Baked for 28 minutes and they came out perfect, nice and chewy but not gooey. Huge hit at my house.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Michelle1clb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2009

Waaaaaaaaaay too sweet!! Sugar should be toned down to maybe little more than half the amount. As the recipe stands, the blondies won't even solidify at all in the center. I tried baking an extra ten minutes too, but it just stays goopy. I have a feeling the author didn't measure the flour properly by the scoop and leveling off with a knife method.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

Warning: do not make this recipe unless you are prepared to eat the entire thing by yourself!!! It is delicious! I did not make any changes except to sub butterscotch chips for chocolate ones, and mix them into the batter. YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2009

I followed other peoples suggestions and doubled this recipe - except the baking powder (I only used 3/4 tsp) & I skipped the nuts all together. I lined the bottom of my 9 x 13 pan with parchment paper for easy removal & baked it at 350 for 28 minutes. Very tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mimizoey

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 25, 2009

These really were delicious. I doubled the recipe and baked in 9x13 pan. I also put the chips IN the batter and not on top.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2009

Yummy! I mixed in some toffle chips and omitted the chocolate chips. Wonderful and easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HORSEPERSON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

Wow!!! My 13 year old made these... so easy and so yummy. Don't change a thing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Peggy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2009

This is a great recipe and I have been looking for a chewy, rich blondie recipe for a while. One tip...if you double the recipe, the baking time is closer to 30-35 minutes to get it done (but still plenty gooey). I doubled the recipe and put chocolate chips on one half and butterscotch ships on the other half. Excellent!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Janine

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2009

PERFECT! No need to change anything. I doubled the recipe and baked it in a 9x13 pan. They are the 1st blonde/tollhouse brownies I've had that are not hard and dry. AWESOME!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

coondog

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2009

Another rave review here... These are really delicious. As suggested, I doubled the recipe and I'm glad I did. They're nice and sweet with just a hint of saltiness to compliment the chocolate. I used slightly less chocolate chips (1 cup for the doubled recipe), and omitted the nuts. I also wasn't sure if I should grease the pan, but used some non-stick cooking spray just to be safe. They're great served warm with ice cream, but I think I like them even better on their own. Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

This was the most delicious brownie recipe I've tried so far. It tastes just like a chocolate chip cookie. I made exactly as directed. This wasn't too sweet for me, but I have a major sweet tooth!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lynnshamrock

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

These are just delicious. I made the recipe as directed, but used peanut butter/milk chocolate swirled chips and just sprinkled them on top. They had a great flavor- almost like caramel. Next time I will definitely double the recipe- they were gone too quickly!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CarrieBerrie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2009

These tasted fantastic! I doubled the recipe, and it made at least 20 servings, so it was plenty! Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CollegeKay

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 9, 2009

I was out of eggs when i decided to make these so I substituted with 1/4 cup of soy milk. Also, I didnt have a 9x9 baking pan so i used an eight by eight. These took alot longer to cook and still were not fully cooked after I took them out. The center sank in. The taste was a bit too salty for my preference so I'll decrease the salt by a pinch next time and I have a feeling if I use an egg and bake it in the right size dish they will turn out perfectly. No knock to the recipe it was my fault that I didnt have the right stuff. I'll be trying this one again! Also, I didnt have choco chips so i left that part out completly : (

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

remard

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 4, 2009

LOVE THIS!!! These are a new favorite at my house. I've made them three times in the last week, and had rave reviews every time. I mix the chocolate chips in like several others who have reviewed it, and bake them in a 9x13 pan. A small square pan doesn't last long in a family of 6. These are super quick and easy, and delicious. I also sub butter flavored shortening for the butter, which makes them a little fluffier. FABULOUS!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MichelleEkman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

So easy they can be thrown together in no time! I put them in a muffin pan and made 12 blondie cupcakes. Not the prettiest outcome (the centers sunk in slightly), but they are very tasty. Followed the recipe, except used milk chocolate chunks. I'll use this recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amber

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2009

I was very disappointed in these blondies. I've never made blondies before and all the reviews on this one sounded so great. I followed the recipe exactly (minus salt) but used an 8x8 pan. They took almost an hour to bake. I did like how chewy they were. They weren't sweet enough though. My husband liked them. If I do make them again, I will add regular sugar to help sweeten them up. I forgot to cover them up last night and tried a piece this morning and they were still chewy, so that's a plus!

Was this review helpful? [ YES ]
1 user found this review helpful