Reviewed: Aug. 27, 2009

I followed the directions to a tee and mine came out extremely dry. We ended up throwing the entire batch away. The flavor was good but too dry. Not sure what I did wrong??? I am going to make them again today and cut back on the baking powder. Hopefully they will be moist and chewy. ****UPDATE**** I made them again this afternoon and here are the changes I made...I omitted the baking soda, added 1 TBS. vanilla and 2 TBS. of heavy cream to mixture. I also was sure NOT to overmix the flour mixture!!! OVERMIXING WILL CAUSE DRY BROWNIES!! I mixed white chocolate chips and butterscotch chips into the batter and sprinkled brown sugar over the top. They came out moist and chewy! EXCELLENT!

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LukesMommy

Cooking Level: Expert

Home Town: Sinking Spring, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

WONDERFUL!! I was a little skeptical at first because of the minimal number of ingredients. I figured it'd be about the same as any other recipe... wrong! These are GREAT! Everyone loved them - will DEFINITELY make again!!

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thea2846

Cooking Level: Expert

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Reviewed: Aug. 21, 2009

LOVED THESE!!! So moist and chewy...and very addictive, should always double the recipe...

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Mrs. Gandee

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Reviewed: Aug. 21, 2009

Great recipe to make with kids!!! We didn't change anything and it came out great!

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NikkiReale

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Reviewed: Aug. 21, 2009

Loved them! Yummm so delicious! Very good texture.

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Brynn

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Reviewed: Aug. 21, 2009

Too sweet for my liking...husband liked them though.

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Kassey

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Reviewed: Aug. 18, 2009

This a a very, very good blondie. For a twist, I added 1 tsp instant coffee to the hot water.Goooood!

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eatitupyum

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Muskogee, Oklahoma, USA

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Reviewed: Aug. 18, 2009

First time making, but the 2nd time tasting a blonde brownie, and these did not disappoint. The only changes I made where I used bread flour in place of all purpose to make a chewier brownie. Oh it was so worth it, I was out of chocolate chips so I sprinkled cinnamon chips on top. They were delish, I think I will skip the chocolate chips all together. I only baked them for 20 minutes since I like my brownies more fudge-like. Would be perfect topped with a scoop of vanilla ice cream and drizzled with caramel. A keeper recipe for sure.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 16, 2009

This recipe was great the first time out for me. Even though I didn't melt the butter (will know better next time--trying to cream cold butter with sugar? Never again) they came out fabulous! I doubled the recipe, used at 9x13 pan, skipped the chocolate chips (wanted a real "vanilla brownie" taste) and baked them for 35 minutes. I'll be using this one again.

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Tikatu

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Reviewed: Aug. 16, 2009

It was way too salty. The recipie as written was confusing.

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MelissaMBrsl

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Reviewed: Aug. 14, 2009

Used heath chips instead of chocolate chips and mixed them in with the batter instead of the top. A little rich for my taste, but still good.

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BigTuna31

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Reviewed: Aug. 13, 2009

Simply divine! I doubled the recipe, stirred 1 cup choc. chips into the batter, then sprinkled M&Ms on top. They are the perfect texture - cripsy outside and soft inside!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Aug. 12, 2009

soooo yummy. takes closer to 25 minutes to bake than 20.

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mariac

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Reviewed: Aug. 12, 2009

I haven't been able to stop eating these. They've stayed moist for several days now. Yum!

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Jaime

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 10, 2009

As other reviewers state, this is definitely a bar cookie as opposed to a blonde brownie. However, knowing this, it's a great, EASY recipe. I omitted the nuts and doubled the recipe, using oil (1/2 cup) instead of butter. Prep took hardly any time at all, and I baked in a 9x13 pan for 35 min. They're fantastic! (P.S. I think the overly salty taste described by other reviewers may come from salted butter. I cut the salt in half at first, then ended up adding more.) Thanks for a quick treat!

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SKE1

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Reviewed: Aug. 8, 2009

I did not sift the flour, and I used butter that was room temperature rather than melting. I continually checked after 20 minutes, and kept thinking they were going to burn, as the outside was already so crispy, but the inside was still gooey. So I left them in, and they never did burn... the insides stay gooey even after cooled but its ok! crispy outside, gooey inside, its a good combo. I left the chocolate chips on top rather than mixing them in, and this leaves a nice effect for presentation.

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 7, 2009

I thought these were too salty for my taste, but others liked them. And I had trouble with the baking time..

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lovethislife!

Cooking Level: Expert

Home Town: Dresden, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Aug. 1, 2009

I followed this recipe to a "T". Texture was very cake-like; not like a brownie at all. Also WAY too salty and under the salt they just taste like a mouthful of brown sugar. Sorry, but this recipe is a Blonde Brownie FAIL.

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Dina1979

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Reviewed: Jul. 30, 2009

SO GOOD! I used mini chocolate chips!

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KRISTENF30

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Reviewed: Jul. 30, 2009

YUMMY!! SO good. I mixed the chips in with the dough, doubled the recipe, baked it in a springform pan for 35 minutes, and then decorated it like a cookie cake for my husbands birthday. It was delicous.

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