Reviewed: Nov. 22, 2009

I made these but they didn't rise in the middle. I think my baking powder was old. (Remember to check the date on yours!) Even so, they were a thin gooey layer in the middle and still tasty. I will try again with good baking power.

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SarahML

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Reviewed: Feb. 19, 2009

I doubled the recipe. I did have to lower the temperature to 325 and let it cook for about 40 minutes. Otherwise it was overcooked on the top and completely undercooked underneath. Everyone loved them. Very easy recipe, takes about 5 minutes to whip together.

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TK

Cooking Level: Beginning

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Reviewed: Feb. 9, 2009

My dad loves them...... Which means they are AMAZING. Me:)

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Pop-And-Chips

Cooking Level: Intermediate

Living In: Caronport, Saskatchewan, Canada

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Reviewed: Jan. 25, 2009

These were yummy. Brought them to a party and they were the only ones on a table full of desserts to vanish. I used just a dash of salt, baked for 23 minutes at recommended temp. Also, after sprinking the chips on top of brownie, I gently pushed them into batter to set them a bit. Making these again very soon!

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rvinglady

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Reviewed: Jan. 16, 2009

i made these brownies not thinking they would be the best but my whole family loves them this is my new blond brownie recipe! although i did half the salt and baked them a bit longer and they turned out so yummy!

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Kristy

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Reviewed: Dec. 16, 2008

Really great recipe. I doubled the recipe and made it as written (except the nuts) and they came out perfectly. I did have to cook them a little longer because of the doubled recipe but it ended up being about 10 minutes more. I will be making these again! (and they're great for breakfast!)

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On_the_fly

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Reviewed: Apr. 16, 2008

This recipe was okay. The main problem I had with it was that I baked it for 25 minutes and it was still very gooey. In total, I think I baked it for 40 minutes and then it was still gooey, but edible. I have never had a problem with my oven and I know it was at the right temperature. I think there probably was a little too much brown sugar, also. Not bad.

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Emily

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2008

These tasted amazing. I sprinkled them with peanut butter and chocolate chips. I only gave it four stars because of presentation--the outsides of the brownies baked nicely but the middle was still pretty gooey and flat, maybe because of the chips on top.

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CANDYLAND7

Cooking Level: Expert

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

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Reviewed: Feb. 3, 2008

These are great. They have a crisp outer shell and a gooey center. The reason I'm not giving it 5 stars is the salt, if you use a full tsp they are way too salty, I use 1/4 tsp and they turn out perfectly.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 19, 2008

These are very similar to my recipe. I didn't have chocolate chips so I had to use butterscotch. I think my family liked them better this way.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 6, 2007

I loved it! I have been searching for a good blonde brownie recipe for years and have finally found it. The second time I made it, I accidentally added a heaping tsp. of salt and it was too salty. Just watch the salt you add...

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JEANETTEMORTENSEN

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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Reviewed: Sep. 3, 2006

Rich chewy "butterscotch" brownies. Great with any kind of chips or nuts. Travel well for picnics or potlucks.

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SEWDREAMS

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Reviewed: Jul. 1, 2006

I love these. They're unique, not the same old chocolate (not that those are bad!). They are so tasty. Great flavor.

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EBUDD2

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Reviewed: Jun. 23, 2006

This recipe isn't reliable. I've tried to make it 3 times, and only once did it turn out half way decent... the other two times it was really dense and rubbery almost. It seemed like there was too much brown sugar in it maybe.

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J. Skidmore

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Reviewed: May 13, 2006

This is my recipe for blondies (its from a baking cookbook by a certain well-known lady) but my recipe calls for no salt and turns out perfectly, add toffee bits instead of chocolate chips for an extra special treat. Perfect for non-chocolate lovers

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manda2525

Cooking Level: Intermediate

Home Town: Northville, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 30, 2004

This is the best blondie recipe I have ever tried!!!!!!!!!

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KRPITTMAN

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Reviewed: Jan. 15, 2004

Great recipe! My favorite part is it only requires two eggs instead of four. I followed the suggestion and used only 1/4 tsp of salt. I found that their texture is best when eaten warm from the oven with or without vanilla ice cream, otherwise once cooled they are very hard on the edges. They are delicious and simple. I will make them again with some minor adjustments until they suit my taste. Thanks for the submission.

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