Blonde Brownies III Recipe

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Most Helpful Positive Review

Nov 09, 2003

I love this recipe! I have made them often, and have found a few tricks for them. First, the quick relese tinfoil works well with this recipe. Sticking is no longer a issue at all. After they look done I turn the oven off and leave the brownies in the oven as it cools. This helps with the gooeyness. I also vary the chips I use. Choc.,white choc., butterscatch, candy bar bits...They all work well in this recipe. I also like to cut the recipe in half and put it in a samller pan(8*8) for a shorter cook time(start to check after about 15 min.). Since it's hard not to eat them all gone right away, this helps me, since there is not as much to eat! Give it a try, they are SOOOOOO good!

—SaraW

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Most Helpful Critical Review

Nov 17, 2010

I took the advice of changing the flour to 1 1/2C, but it should have been 2 cups or more. They came out incredible greasy and flat, and way too sweet....NOT a good recipe at all....a bronie whould be moist and chewy and much thicker, not flat and greasy!

—candycane

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123 Ratings

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Dec 09, 2006

I have been trying to duplicate a Blondies recipe that I used to make when I was a kid. This recipe comes closest. With 3 changes I think I finally found it. I reduced the flour from 2 2/3 cup to 2 1/2 cup, added a tsp of vanilla and baked it in a 9 x 13 pan, increasing the cooking time by about 5 minutes. The blondies are moist, chewy and wonderful. Thanks for the jumping off point.

—Connie-O

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Apr 25, 2007

What a yummy recipe! I followed the advice of several of the other reviewers and made the following changes: I reduced the flout to 2 1/2 cups, added 1 teaspoon of vanilla extract, and baked it in a 9x13 pan for 40 minutes. The batter was sticky (which the kids liked!), but the blondies baked up nice and fluffy. This is an incredibly easy, EXTREMELY delicious recipe. Thanks so much!

—mom23sweeties

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Sep 06, 2007

These were very good, but more of a cake than a bar. If you want absolute killer blondies, try Blonde Brownies I on this site.

—Basg

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Jun 25, 2003

I was looking for a truly "blonde" brownie recipe, so I omitted the chocolate chips. It also didn't appear to make enough batter for a 15x10 pan, so I made mine in a 13x9 and baked them for 25 minutes. I did also add 2 tsp of vanilla. The brownies are delicious!!

—NANCY E. WILLEY

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Sep 11, 2005

I'm not sure what others were talking about, when they say the recipe came out dry. My guess is that they overmixed after adding flour. My batch came out wonderfully. I did jazz it up just a bit though... I added about 3 TBS of good quality instant coffee powder 2 TBS heavy cream, and used milk chocolate chips. I baked it in a 9x13 pan for about 35 minutes. They turned out moist, chewy, and really flavorful! Good job, GREAT recipe!

—pixiegirl

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Feb 16, 2008

These are the best brownies I have ever made. I did what the others did, adding a teaspoon vanilla and cutting down on the flour to 2 1/2 cups, cooking for 35 minutes in a 9x13 pan. I also omitted the walnuts and they came out PERFECT!

—Sierra Z

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Nutrition

Calories
172 kcal
9%

Carbohydrates
25.6 g
8%

Cholesterol
27 mg
9%

Fat
7.4 g
11%

Fiber
0.7 g
3%

Protein
2.2 g
4%

Sodium
101 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blonde Brownies III

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 172
Calories from Fat: 67

% Daily Value *
Total Fat 7.4g 11 %
Saturated Fat 3.3g 17 %
Cholesterol 27mg 9 %
Sodium 101mg 4 %
Potassium 68mg 2 %
Total Carbohydrates 25.6g 8 %
Dietary Fiber 0.7g 3 %
Protein 2.2g 4 %
Sugars 17.5g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 5 %
Iron 9 %
Thiamin 9 %
Niacin 8 %
Vitamin B6 2 %
Magnesium 5 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.