Reviewed: Mar. 12, 2012

Very Good - Nice peanut butter flavor. I added extra chips. Do not overbake!!

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Reviewer:

NancyLou

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Reviewed: Oct. 18, 2011

Made these with "dilemmalyn's" adjustments and they were absolutely fantastic! The husband loved them, the boss loved them, I loved them : ) Very moist and "peanutbuttery." Dense, sweet, and decadent. In a word, DELICIOUS!

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Reviewer:

Amy

Cooking Level: Intermediate

Reviewed: Jun. 21, 2011

These are fantastic!!!! Easy to throw together with ingredients you probably already have in the pantry. I did all measurements as stated in the recipe, but the only thing I changed was put the batter in a 9x13. It took about 25-30 minutes. I just checked to make sure the batter was no longer jiggly to know that it was done baking. Very rich, but a great change of pace from cookies and chocolate brownies! Thank you for a great 5 star recipe!!!!

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Reviewer:

arich01

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: May 29, 2011

The first time I made this I followed the suggestions and used ½ white sugar and ½ brown sugar, they were tremendous. Had to make them again but this time I used M&M’S, just as great - if not better! Cooking time is much longer for me then the recipe states.

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Reviewer:

Joel

Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA

Living In: Freeport, Illinois, USA

Reviewed: Jan. 13, 2011

Very good blonde brownie recipe! The PB is a nice alternative to plain Blondies. I used 1 cup white sugar and 1 cup of brown sugar, butter instead of margarine, and which chocolate chips instead of chocolate chips

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Reviewer:

bakecrazy

Cooking Level: Intermediate

Reviewed: Dec. 16, 2010

Yum! My husband and I made these together last night and could hardly quit eating them! They were Delicious! We used creamy peanut butter and left out the chocolate chips.

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Reviewer:

Pastorswife

Reviewed: Jun. 11, 2010

Did not make any changes. Great Great Great!!!!

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Reviewer:

Cindy

Cooking Level: Intermediate

Reviewed: May 5, 2010

Excellent and easy recipe but very sweet. I used 3/4 cup of creamy peanut butter and added 1 tablespoon of cocoa powder. Thanks to other reviews I baked 25 minutes and they turned out perfectly. I might cut the sugar a bit next time but will definitely make again.

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Reviewer:

Tanner

Reviewed: Apr. 13, 2010

I'm giving these a 5 star because my friends though they were so good!! I told my friend about AR and she said she'd give them a 5 star, so there ya go:) I thought these were really nice too, but I did use: Butter instead of Marg, 1/2 less flour, & a lil less sugar (used 1/2 brown sugar instead of white). These were really really greasy (i guess from the PB??) that's one thing i didn't really like. And it seemed like they needed more of a peanut butter flavor to them. I will probably make these again though since they went over so well with my friends!!

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Reviewer:

Passion4food

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 18, 2010

No parchment paper or jellyroll pan? I just used my 9x13 cake pan and then sprayed it with cooking spray and floured the bottom and sides really well. They were so easy to remove once they cooled. And yummy! I used 1 cup all purpose and 1 cup whole wheat flour too. They were great and a delicious alternative to chocolate brownies.

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