"This recipe was a big hit at a party and with our family at home. It can be frozen for up to a month." — LAURA_NEWMOM2000
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1 1/2 cups
1 1/4 cups
Pretty tasty. A cakey sort of brownie, but quite good. I added some chocolate chips to the mix. Mine sunk to the bottom, so you might want to try putting them on top of the batter instead to avoid that.
I used only 1/4 c of white sugar and 1 cup of losely packed brown sugar. The result was a lighter cake-like brownie that was not too sweet. The sugar carmelized on the tops and edges. The baking time was definately a lot longer. Make sure they are fairly firm, not gooey/bubbly when removing them from the oven. I'm not sure if i'll make these again, but they're pretty good.
Good cake-like bars. Took a while longer than said on recipe to bake. I prefer chewy bars with more butterscotch flavor but still very good.
This was a very dense spongy texture, but the flavor was great. A VERY sweet brownie, so it is eaten in moderation. Instead of the vanilla extract, I used Butterscotch, also I used plenty of walnuts ontop b4 baking, not mixed in, and they came out great. Very sticky, hard to get out of the pan. But overall good flavor, everyone loved them.
These brownies came out chewy and flavorless. I'm sad to say I'm not a fan at all.
I followed this recipe step by step and, even after 30 minutes in a preheated 350 degree oven still had hot mush. A waste of my time and baking ingredients.
Very good. Needed to bake for a total of 40 minutes (10 minutes w/out foil as directed, 30 minutes with). I added chocolate chips after that first 10 minutes.
* Percent Daily Values are based on a 2,000 calorie diet.
Blonde Brownies V
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 52
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