Reviewed: Jul. 24, 2008

Excellent! I replaced the choc chips with butterscotch chips which gave the bars a rich buttery flavor. I took them into my classroom and they were gone in five minutes!

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Andrea B


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Reviewed: Jul. 23, 2008

Made these brownies and they had no flavor, very heavy, fudgy, and really sweet. They are not cake like as some reviewers have written.

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happywifey


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Reviewed: Jul. 4, 2008

Hard as rocks. No, I didn't refrigerate them. What did I do wrong?

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I followed the previous reviewer and make 3 changes, also- only 2 1/2 cups of the flour, 1 tsp. of vanilla, and Reynolds Wrap Release to line the 9 by 12 pan for 35 minutes-this would now earn it a 10!!!

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Daisy


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Reviewed: May 23, 2008

I did not have any walnuts so I substituted one cup of butterscotch chips. They are very sweet so just a little piece does the job.

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Diane


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Reviewed: May 7, 2008

I made these following the suggestion by many to use 2 1/2 c flour and some vanilla. I also added choc chips, pecans, and coconut to the top before baking and they disappeared within hours. I ended up with a nice heavy, fudgy blondie; not cake-like at all. I'm making them again tonight!

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evanallen4


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Reviewed: May 3, 2008

Ooooooo, these are one of my new favorites. Following others' recommendations, I added 1 tsp. vanilla, reduced the flour to 2 and 1/2 cups, and baked in a 9x13" pan. I added some chocolate and white chocolate chips, and once a few butterscotch chips (skipped all nuts), and voila! An absolutely addictive dessert.

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mrscwilcox


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Reviewed: Mar. 10, 2008

Not the consistency I was hoping for. I wanted a moist, chewy blondie. This one turned out to be like a cake cookie. Maybe I did something wrong, but I'll keep searching for another blondie recipe.

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Shan

	Cooking Level: Intermediate Home Town: Ewa Beach, Hawaii, USA Living In: Azusa, California, USA
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Reviewed: Mar. 3, 2008

i didnt add vanilla and these blondies was very good.thank you

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ARMYCOOKWIFE

	Cooking Level: Intermediate Living In: Fountain, Colorado, USA
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Reviewed: 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!

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Sierra Z


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Reviewed: Feb. 8, 2008

every time I make theise I have to hide some or mu husband will eat them all in one night! Great recipe! sooooo good. I use butterscotch chips in stead of walnuts, and it is still wonderful!!Great recipe! thanks!

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mandy1982


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Reviewed: Jan. 19, 2008

Too sweet for me. More like candy then blondies. However, if you like buttery, gooey blondies, these are for you! Would make a few adjustments next time - let's see!

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xmts

	Cooking Level: Intermediate Living In: Kobe, Hyogo, Japan
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Reviewed: Jan. 15, 2008

They were a huge hit. A bit bland looking (sprinkled powerderd sugar on top) but very chewy and yummy.I will next time drizzle melted chocolate on top to enhance appeal.

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Deborah


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Reviewed: Jan. 3, 2008

Very good!!! I used to make these when I first started baking and didn't have any chocolate. These are always a huge hit!

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Brenda


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Reviewed: Oct. 24, 2007

I have made this recipe twice now and it has become my favorite treat. The only ingredient I added was some vanilla flavoring, just a little bit. Overall great brownies. :)

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JerseyGirl


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Reviewed: Oct. 23, 2007

A little on the sweet side (for me), but moist and brownie like. I added peanut butter chips and chocolate. When I do it again I think I will do a little less brown sugar and more peanut butter chips.They gobbled them up at work

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ndomanico


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Reviewed: Sep. 13, 2007

These brownies are super gooey. It's almost like it is half-baked (and I even left the pan in for longer thinking that would help). I guess I was expecting more of a brownie texture. I should have realized by the picture though (they are not thick and cake-like in the picture either). I was turned off by the goo so I never even tried them. My husband liked them a lot -- he loves undercooked cookies and gooey stuff).

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ChefChel


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Reviewed: Sep. 6, 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.

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Basg

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Jerusalem, Mehoz Yerushalayim, Israel
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Reviewed: Sep. 2, 2007

So good. I followed CONNIE-O's suggestions and loved them. I took them out a little early so they were gooie goodness.

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melnicley

	Cooking Level: Expert Living In: Kansas City, Missouri, USA
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Blonde Brownies III

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