Reviewed: Apr. 9, 2009

I wasn't impressed with the flavor. I'd rather just make cookies.

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wrozier

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: Athens, Georgia, USA

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Reviewed: Apr. 9, 2009

Like a big pan of cookie! Great!! Only change I made was using almonds in place of walnuts. YUM YUM YUM!

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Reesa T!

Cooking Level: Expert

Home Town: Bradenton, Florida, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Apr. 7, 2009

The texture of these brownies were perfect and everything I look for in a brownie - soft, chewy, and moist in the center with just the right amount of crisp at the edge. But this is the best the recipe gets as it lacks flavor. I don't know how some reviewers said this was too rich or too sweet because it was not sweet enough for me. Maybe since I replaced egg beaters eggs for shelled egg and omitted the chocolate chips, the flavor failed.

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Mark

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Reviewed: Apr. 7, 2009

DELICIOUS! I didn't change anything but to double it and use butterscotch chips intsead of chocolate b/c that's what I had. I baked it in a 9x13 for 33 minutes! I will make these again

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Shelbi

Cooking Level: Intermediate

Home Town: Valley View, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Apr. 7, 2009

I doubled the recipe and included white chocolate chips as well as regular semi-sweet. They were very good, but took a very long time to bake.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Apr. 5, 2009

I bake mine in an 8x8 inch pan and they come out great! Only thing is they tend to "mound up" on the sides and be thinner in the middle so, spread the batter thicker in the center of the pan to help even out when baking. These are SO GOOD! I hardly ever make chocolate chip cookies anymore because we like these better!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Apr. 5, 2009

I have to agree with the earlier reviewers. This recipe is great and I didn't have to go scouting for tips on making it good. Follow as is!

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Sarah

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Reviewed: Apr. 2, 2009

Not the best

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Apr. 2, 2009

I've never had a blondie before and they tasted like I thought they would. Very yummy!!! I didn't melt the butter before mixing with sugar and I used salted butter and omitted the salt. I used a round cake pan. The only thing that was off was the baking time, it took 45 min for mine to bake nice, the edges raised up alot and it browned quite a bit but that could just be the pan I used. Still though they came out just like a blondie should and they will not last very long. Thanks for sharing!

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Angele

Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Mar. 31, 2009

I made these without the chocolate chips... and even without the chocolate chips they were entirely way too sweet. I think it is a good Blonde recipe but next time I will cut the sugar WAYYYY down. Very chewy though...but too sweet much for me.

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geckofur

Cooking Level: Expert

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Reviewed: Mar. 31, 2009

This recipe didn't turn out for me at all, but I only had dark brown super on hand and that could have been the culprit! Also this recipe called for 1/2 teaspoon of salt when others called for an 1/8........I did double the recipe as I have some in my family who won't eat nuts, which I love nuts, so I have to make them with and without........My best guess is don't use dark brown sugar!

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lv2cook

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Reviewed: Mar. 31, 2009

Pretty Tasty. But it was more of a cookie bar than a brownie in texture.

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Samantha

Cooking Level: Beginning

Home Town: Vadnais Heights, Minnesota, USA

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Reviewed: Mar. 30, 2009

excellent blonde brownies. can't wait to make them again.

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jlocke1976

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Reviewed: Mar. 30, 2009

Made excellent blondies. Didn't change a thing. :)

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ovaunt

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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Reviewed: Mar. 29, 2009

My boyfriend and his family absolutely LOVED these! I doubled the recipe, and I used butter flavored Crisco instead of butter and used a whole cup of it. It came out too greasy for my taste, so next time I plan on using just what is called for. This is the best recipe of all the ones I've tried!

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pjhd

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Reviewed: Mar. 29, 2009

This was so easy to make and gave such yummy returns! My kids all loved it and enjoyed creating their ideas of what they would add to the batter to create their own signature "Blonde Brownie". We've made it several times now and each time without fail they came out perfectly- no matter what each child chose to add when it was their turn to create a signature rendition. Every Pan was met with anticipation that was not left wanting. Don't forget a tall glass of ice cold milk! We'll make it again and again and again! NOTE: The batch is small and goes fast - you might want to double it and use a regular size rectangle cake pan.

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Morning Sunshine

Cooking Level: Expert

Living In: Snohomish, Washington, USA

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Reviewed: Mar. 29, 2009

very good.

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Tina W

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

Super easy and delicious. I add a handful of marshmallows which add a nice sweetness and chewiness. I also use jumbo semi-sweet chocolate chips. A great dessert when you don't have a lot of time. Also, it can be made with ingredients that are usually in the pantry already.

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baldwicb

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Reviewed: Mar. 28, 2009

DELICIOUS! Just made for a rainy day activity. These are wonderful! I made these as per the recipe, except did not use nuts and instead STIRRED in 3/4 cup semisweet chocolate chips and 1/4 cup milk chocolate chips. They are so ooey inside with a perfect golden crispy top. These sliced beautifully. I will make these again and again.

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