Reviewed: Nov. 3, 2009

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

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geepa

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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.

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Michelle1clb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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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.

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Nancy

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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!

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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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.

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mimizoey

Cooking Level: Intermediate

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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.

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JFHVT

Cooking Level: Expert

Living In: Burlington, Vermont, USA

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Reviewed: Oct. 21, 2009

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

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HORSEPERSON

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Reviewed: Oct. 18, 2009

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

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Peggy

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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!!

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Janine

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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!

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coondog

Cooking Level: Intermediate

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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!

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METROPHOBIA

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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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!

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lynnshamrock

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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!

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CarrieBerrie

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Reviewed: Oct. 10, 2009

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

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CollegeKay

Home Town: Houston, Texas, USA

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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 : (

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remard

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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!!

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Michelle E.

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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.

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Amber

Cooking Level: Intermediate

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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!

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BlondeMom87

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Reviewed: Oct. 1, 2009

So chewy and delicious. I used toffee chocolate pieces in place of the walnuts and choco chips. Thanks heaps for the recipe!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I've made this recipe twice. The first time, I doubled the recipe... but forgot to double the flour >.< I didn't know what I had done wrong until I made them a second time before moving on to try a different version, and it was immediately apparent. The second batch was perfection! Changes I made: Milk chocolate chips rather mixed directly in than semi sweet poured on top. Half of the amount of vanilla called for. Zero walnuts. Both times, I doubled the recipe and cooked it in a 9X13 pan. As long as you don't forget to put the flour in, you will love these :)

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Kimberly

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