Blondie Brownies

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Most Helpful Positive Review

Jul 16, 2007

I've been making these blondies for the past several weeks now because my boyfriend likes them so much. Only a couple of differences with my version: * I use 1/3 cup of real butter instead of shortening. The butter pretty much makes this treat. *I use 2/3 cup of brown sugar...it's definitely sweet enough without the other 1/3 cup * I use 1/4 cup chopped pecans & I fold in 1/2 cup of white chocolate chips for a "macadamia" feel to it. Also, make sure you mix the flour mixture a little at a time so the mixture stays smooth. Excellent!

—CAMILLYA

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Most Helpful Critical Review

Aug 24, 2005

I made this recipe at home and although it was easy, i felt, actually know that it should say butter, NOT shortening. When I took it out of the over, a disgusting smell of shortening entered my kitchen, i began to gag and after i tried the awful thing i had to spit it out right away. Please Camellia, don't worry about people not wanting butter in their dishes, worry about them gagging at the smell. Although i will NEVER use this site again for my baking needs, if i did i would certainly use butter now that i know what awful food comes out of the "shortening desserts".

—Betty

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77 Ratings

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Feb 02, 2010

If you make the following changes, this will be a 5 star recipe: Butter instead of Shortening Use softened butter and beat with mixer (skip the whole melting in a pot bit) Skip the nuts I doubled this recipe- a single batch made too thin of a blondie. Baking time will be 25-30 minutes depending on your oven. When made with those changes, the blondie is soft, moist, and reminds me of the blondies they would serve at summer camp as a kid!

—The Skelleys

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May 06, 2007

I found these to be very bland and dry. I was looking for a recipe close to the Blondies that Applebees serves and this just wasn't it.

—LISA

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Oct 10, 2005

This recipe needs some "tweaking". I subistuted the crisco with real butter because I don't care for the crisco flavor and I think it made it better. This recipe didn't have near enough flour. To get a ture blondie/brownie you need at least twice the flour if not more. The batter was way to thin however I gave my first batch a try the way Camellia said. When you put it into the oven-----let it cook for exactly 20 minutes and DO NOT CHECK ON IT! The second I opened the oven door my batter fell like a brick! Try using All Purpose Flour and double it so the batter looks more like brownie batter. The flavor of the blondie itself was great. I ended up scraping the flattened mixture off the bottom of the pan and sharing it with my boyfriend. I will tweak it and give another go.

—saralee9048

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Jul 01, 2005

I make a recipe similar to this but I use 1/4 stick of margarine-- 2 T of milk-- 1 t of baking powder and 1 cup of butterscotch morsels. What I like about the recipe is that it's very easy and never fails.

—SOUTHPHIL

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Nov 27, 2008

Great recipe! I followed another reviewer's suggestion, using only 1/3 cup of butter and 2/3 cup of brown sugar. Also, I added another 2 tablespoons of milk, which made it moist enough. Tasty!! I almost ate the whole batch myself. I will try to add chocolate chips or cranberries next time. Thanks for the recipe!

—windband

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Dec 21, 2003

Very addictive! I did reduce the amount of sugar to 1/2 cup and added chocolate chips to replace the nuts. Thanks for sharing.

—Nadia

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Nutrition

Calories
167 kcal
8%

Carbohydrates
20.1 g
6%

Cholesterol
13 mg
4%

Fat
9.2 g
14%

Fiber
0.5 g
2%

Protein
1.8 g
4%

Sodium
42 mg
2%

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

Nutritional Information

Blondie Brownies

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 167
Calories from Fat: 83

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 1.9g 10 %
Cholesterol 13mg 4 %
Sodium 42mg 2 %
Potassium 49mg 1 %
Total Carbohydrates 20.1g 6 %
Dietary Fiber 0.5g 2 %
Protein 1.8g 4 %
Sugars 13.6g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 6 %
Thiamin 8 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 3 %
Folate 11 %

* 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.