Recipe by USA WEEKEND Pam Anderson
"What's a brownie without chocolate? A blondie, of course! Make it your own by adding your choice of dried fruits, nuts, and yes, even chocolate!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed light brown sugar
I was a little worried about this recipe because there were so many conflicting reviews. I made them exactly as the recipe called (except I used regular butter instead of unsalted, I like the extra bit of saltiness if it is noticable at all!) I added about 1 1/2 cups of mini chocolate chips. I got impatient and stirred them into the warm butter-sugar mixture and got a little marbling. They came out PERFECT! My fussy family could not get enough and gobbled them up. I noticed that by watching them very, very closely and taking them out the moment they were done, I completely avoided the hard, inedible edges that usually accompany brownie type bars. I am making these again!! This time with nuts and chocolate. Mmmm...heaven!
Waaaaaay too greasy. I was looking for the kind of blondies that the old ladies used to bring to covered dish suppers at my grandmother's church, and this isn't it. Instead of a brownie-like consistency, these are very dense and heavy. I followed the recipe exactly (I hate it when people here give negative reviews and they've made changes to the recipe!) and although I questioned using THREE STICKS of butter in this recipe, I still did that...and now I wish I'd left one of them out. Not your grandmother's blondie at all! Sorry Pam, but I won't make these again.
Oh man, so delicious! As someone who doesn't really care for chocolate it might come as a suprise that I've never actually had a Blondie. I made 1/3 of the recipe in a 9x9 square pan and used dark brown sugar instead of light. They are super chewy, almost caramel-y in flavor and really satisfy the sweet tooth. :)
these are SOO good! i added half a cup of semi-sweet chocolate chips. they are great!
This recipe makes a wonderful cake if you accidentally double the eggs when you're making it. (too many assistants in the kitchen)
Recipe has too much sugar, and shortening
I was torn on to give this 3 stars or 2. This is not all THAT great. Nothing to be excited about. They were OK and I really don't care for them. What really made me give this rating was the hardness. It took me a long time to get onepiece out of the pan.
These blondies are really great. I made them almost exactly as this recipe called except I made a smaller batch and used Dark Brown Sugar (didn't have light). They are great. Very moist, buttery and delicious! I have no idea what all of these bad reviews are about. It is possible that the directions are a little hard-to-follow.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Blondies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 110
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Moist and fudgy, these 5-star brownies are deliciously decadent.
See how to make rich, fudgy brownies that are truly the bomb.
See how to make tart and tasty lemon bars.