Reviewed: Oct. 15, 2009

I really wish I had read the reviews before choosing to use this recipe. These are NOT good at ALL! I was so excited to make & taste blondies after a long time without them. I was very disappointed.

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HL

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Reviewed: Oct. 9, 2009

My son made these and OMG! Followed recipe exactly as stated...We loved it!!Thanks so much

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RosieCooks

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

Love it! I did use butter because I always use butter instead of shortening. But that is all you should change :) I also put a peanut butter frosting on top with a little chocolate syrup. The Brownie was sooo good and perfect for underneath the frosting, soft and chewy in the middle and crisp on the outside.

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Kimberly Joy

Cooking Level: Intermediate

Home Town: Ramsey, Minnesota, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Jul. 17, 2009

Loved them! Did switch out the shortening for butter also!

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Marina

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Reviewed: Jun. 27, 2009

These blondies are delicious! I used a 1/2 cup of butter instead of the shortening. I also added 1/2-1 cup of both m&m's and semi-sweet chocolate chips. They came out really well and will definitely make again.

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Stephanie

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Reviewed: Apr. 14, 2009

As a semi-experienced baker I'm not even sure why I tried this recipe except for the fact that I was looking for something quick, last minute while on the phone and juggling kids. The recipe never set up because it had an excessive amount of shortening in it. It might have been better with butter, however you are once again back to the fact that after 30 min it was a gooey gelatinous mess. I had added white chocolate chips which was a good thing because it made it at least "try-able" for tasting. My husband commented that after such a delicious dinner the dessert seemed to coat his stomach to the point of no longer being able to digest. Favorite: Chantal's Cheesecake from this site!

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Domestic Engineer

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Reviewed: Feb. 5, 2009

Sorry to have to give such few stars, but I followed this recipe as written and it came out as undercooked batter inside a hard, caramel brick!

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Kimber M. Marett

Cooking Level: Expert

Home Town: Enfield, Connecticut, USA

Living In: Lacey, Washington, USA

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Reviewed: 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!

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windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Oct. 10, 2008

Great recipe. Had just the right texture. I added chocolate chips instead of walnuts. I would definitely make this again!

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Emallan

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Reviewed: May 21, 2008

it made a really think brownie for me based n the quantity of ingredients listed. had to double it to get a good thickness for the brownie.

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Jenny

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Reviewed: May 16, 2008

Quick, easy and very good. I took the tip to use less sugar. I added chopped pecans and very lightly sweetened organic shredded coconut.

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Suzanne

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Reviewed: Apr. 27, 2008

Its a real easy recipe, great for kids to help out with. Easy alternative to change things out for kids or adults with allergies.

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ctwins

Living In: Watertown, Wisconsin, USA

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Reviewed: Apr. 7, 2008

Very chewy consistancy. I added large chocolate chips to the top at the end in an even layer so they wouldn't sink.

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: Feb. 18, 2008

I agree with another reviewer---prepared strictly by the recipe, these blondies never set. Too much sugar and crisco caused them to be mushy and gritty. I also wonder about melting the shortening before adding. Don't bother with this one, unless you alter the recipe significantly.

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Sarah

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Reviewed: Feb. 7, 2008

I thought these came out pretty good but, with the changes that I made. I used 1/2 c butter instead of the shortening, I used 2 tablespoons milk, 1 1/2 cups flour, omitted the nuts and used baking chocolate candies instead. I baked it @ 325 deg. It did have a nice chewy brownie texture. Although I thought they were good my 3 yr old smelled it & handed it back (it smells like brown sugar)That was shocking. My sister loved them she said she had to stop herself from eating them.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jan. 25, 2008

I bake a sweet thing for my husband every weekend, and this time, he asked for some blondies. Having never made any before, I came to Allrecipes and chose this one. I really hate to give negative reviews, but I was very disappointed in these. The flavor was only so-so. The shortening (I used the popular brand's butter flavor) leaves this blondie with an oily texture that wasn't very pleasing. The center of the pan never got firm. It stayed the consistency of the raw batter and would not set. For fear of ruining the edges by overbaking, I gave up after 35 minutes. I like gooey blondies...but I don't like eating raw blondie batter, and that's what I got. I think that perhaps replacing the shortening with all butter would help, but I think I'll just go with a different recipe next time. I don't think I would make these again.

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Mrs. Nix

Cooking Level: Expert

Home Town: Batesville, Arkansas, USA

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Reviewed: Dec. 9, 2007

Taste like a really moist cake to me. I half with chocolate chip half without I like the one without . I too used butter . This would taste really good with Ice cream yummy.

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Hailey's mommy

Cooking Level: Beginning

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Reviewed: Nov. 13, 2007

This recipie was very easy, quick and incredibly tasty without any topping or icing at all. The batter with just one tablespoon of milk was a bit dry and I used two tablespoons instead and it worked out much better and much more moist.

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SelenaCanada

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Reviewed: Oct. 25, 2007

Thanks so much for sharing, these brownies are fantastic! I love recipes, especially dessert recipes that use ingredients I always have on hand. I used butter instead of shortening also, and added 1/2 t. of cinnamon as well, fabulous!

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Diane P

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Reviewed: 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!

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CAMILLYA

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Warren, Michigan, USA

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