The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 17, 2009
So delicious! They didn't even last 24 hours! I will definitely make these again. I read the reviews and reduced the flour to 2 1/2 cups; perfect! :)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
Reviewed: Sep. 9, 2009
I think there is just way too much brown sugar because they taste like burnt caramel. I will not be using this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 29, 2009
Yummy! I made these for a church bake sale and ended up having to make 2 more pans because my family kept eating them! I used half peanutbutter chips and half chocolate chips.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
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Reviewed: Aug. 24, 2009
I added 3/4 Tbsp of vanilla and subbed almonds on the top for the walnuts. Really good!
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 29, 2009
I thought they were OK, but everyone at work thought they were great and I have had 3 requests for more, shows you what I know
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Cooking Level: Beginning

Home Town: Meridian, Idaho, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 19, 2009
I followed the recipe to the "T", and was disappointed with the outcome. Very cake like, not a lot of flavor. Vanilla would help. I would sub butterscotch for the chocolate chips. To many other recipes out there to make this one again.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 16, 2009
I love blondie brownies, but I am sorry to say I was very disappointed in this recipe. They were bland and way too gooey in the middle. They really need some vanilla extract and maybe a quarter cup of white sugar.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 13, 2009
These were not what I expected. The flavor was good but the texture was very dry. I reduced the flour as suggested in other reviews and baked in a 9 x 13" pan and reduced the cook time. They were still very dry. More like a cake than a chewy blondie.
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Cooking Level: Intermediate

Home Town: Swainsboro, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: May 14, 2009
This recipe is perfect! The only thing I did different was add butterscotch chips. Which, where I come from is the only way to eat blonde brownies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 7, 2009
Excellent!! I just made them and they are delicious warm from oven!! I followed some of the hints others suggested- 2 1/2 cups flour, 1 tsp vanilla, only 2 cups brown sugar. I also baked them in 9x13 cake pan. The walnuts and chocolate chips are what make it a great blonde brownie!! Yummy in my tummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 29, 2009
yummy...added butterscotch bits in place of the chocolate...
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Photo by Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 6, 2008
These were easy to make and soo good! I added coconut too. Great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Photo by ~TxCin~ILove2Ck
Reviewed: Oct. 29, 2008
These were very moist and very delicious too. It's kind of hard to rate these though as I ran out of brown sugar and used a white sugar/molasses substitute for 2 cups of the sugar, so I am sure that changed mine a little from the original. What I ended up with was huge pan full of moist chewy thick blondies that were good. Even though I had let the butter/sugar mix cool, it wasn't long enough and when I added the choc chips they started to melt. The dough felt lukewarm at most, but it was still wearm enough to start the chips melting...so now that you know you won't make the same mistake I did. I wouldn't recommend doing the sugar sub as I did though unless you like molasses as the taste does come through in the end product, at least mine did. Maybe it's just because I was conscious of it? Good blonde brownies regardless of what I did to them. I did leave the nuts out. Thanks, I'm sure I'll use this again as it made a huge pan full and they were tasty too.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Jul. 4, 2008
Hard as rocks. No, I didn't refrigerate them. What did I do wrong?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 4, 2008
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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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