Reviewed: Sep. 8, 2009

I had read all reviews- good and bad, and I really wanted to be on the side of all those that rated good...but I cannot. These DID NOT turn out for me. It took forever to cook (using an 8x11 which someone suggested worked good for them)so I had to burn the outside to get it to cook. Then when it did cook, it was like glue on the inside. NEVER making these again. Sorry.

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Nicole C.W.

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

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Reviewed: Feb. 10, 2009

I didn't have any chocolate,but was craving some brownies so I chose to make these...they were pretty good! I did cut out 1/4 cup of white sugar and increased the vanilla to 1 tblespn. I also used shortening instead of butter, cooked for 25 minutes and viola! perfect!

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Nicole

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Vilseck, Bayern, Germany

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Reviewed: Nov. 3, 2008

Love these! I add mini m&m's.

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sarai

Cooking Level: Intermediate

Home Town: Westernville, New York, USA

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 27, 2008

Next time try white chocolate chips

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KROX722

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2008

I can't imagine having these without the chocolate chips. These were nothing more than a chocolate chip blonde brownie. Good for a change.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jun. 14, 2008

OUTSTANDING with the changes suggested by JANE37. I cut the sugars to 3/4 C each and used only 2 eggs -- the dough was a great consistency. With the complaints about the middle being underdone (and because I'm shipping these to friends in the military to share with their buddies), rather than baking as bars, I put 1/4 C of dough in foil muffin cups and baked @ 350' for 25 minutes (there was just enough dough for 18 individual cups). The tops are "bitey" (not crunchy, but not soft...) and the consistency of the middle is a cross between a cookie and a cake. I added 1 C caramel / choco swirl chips and 1 C choco chips, and I used half soy margarine and half butter-flavored shortening, because that's what I had in the pantry. These are now a permanent part of my recipe collection.

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allthebest4me

Cooking Level: Expert

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Reviewed: May 27, 2008

My 13 year old made these and they were really good. I left her to her own devices, she baked them in an 11 x 8 glass baking dish instead of the jellyroll pan. It took longer for them to bake, but they were chewy with a nice vanilla flavor. She didn't have chocolate chips. I'm not sure I would add them, it might be too rich and sweet, they are sweet without the chips, and would kill the notion of being vanilla. They were great just the way my daughter made them. Thanks!

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EASYLYVIN

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Reviewed: Apr. 27, 2008

Yum! These are so good! Sweet tasting treats.

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MCPARKER

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Reviewed: Apr. 14, 2008

As is, I thought the brownies were too sweet and too eggy, but this is the only "blondie" recipe I've found that uses granulated sugar in addition to brown sugar, so I wasn't going to give up on them without trying a few modifications! I reduced the sugar to 3/4 cup each and used 2 eggs instead of 3. The result was fantastic. I made them the other night with a layer of caramel in the middle and they were to die for.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 28, 2007

Very good! These did remind me of chess bars in a way. Very moist in center. My favorite part would be the top, (flaky yummy layer). I used 2 tsp of vanilla instead of 1 tsp.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 28, 2007

These always turn out well! I usually reduce the sugars to 1 cup each and decrease the baking time to about 25 minutes.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 18, 2007

don't bake too long!!! the baking on this recipe is way to long, make sure you check at 15-20 minutes....

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Mandy

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Reviewed: Mar. 26, 2007

These came out perfect! chewy middles and a crispy crust..just like brownies should be..yummy.

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MARI8

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Reviewed: Dec. 24, 2006

AWESOME! I make these all the time and always include the chocolate chips. they're probably also good with walnuts or pecans.

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Oct. 7, 2006

These did not come out as well as I had hoped. They were much too sweet. Also, they formed a hard "crust" on the top, and I think the recipe calls for too many chocolate chips. My kids liked them, but they could only eat small pieces, due to them being too sweet. If I decide to make these again, I will definitely cut back on the sugar and the chocolate chips. Thanks for the recipe though!

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: May 22, 2006

I made these as a treat to take on a plane ride to a wedding. There were several young people in the group. The brownies didn't even make it to the airport! I threw in a bag of peanut butter chips instead of chocolate (didn't want chocolate mess on the airplane). They were fantastic!

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ruthanne

Cooking Level: Expert

Home Town: Collingwood, Ontario, Canada

Living In: Windsor, Ontario, Canada

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Reviewed: Feb. 13, 2006

After reading the reviews, I was very cautious about the baking time and checked on the blondies after 25 minutes. They were perfect, golden on top, soft and moist, but not undercooked. I did not add any chocolate, although I think white chocolate chips would have been great. The only change I made was to add an extra 1/2 teaspoon vanilla.

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HOLLYCAT1

Cooking Level: Intermediate

Home Town: Great Meadows, New Jersey, USA

Living In: Belle Mead, New Jersey, USA

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Reviewed: Sep. 23, 2005

Very good - the batter tasted a lot like chocolate chip cookie dough, but after baking the brown sugar gave them a more caramel-y taste that was fabulous. (Plus my son dumped in extra vanilla which gave them a strong vanilla taste!) I baked them in a 9x13" pan for about 35 minutes or so, and they came out perfectly - a little crisp at the edges and a little softer in the middle, just like bar cookies should be. Fantastic recipe, thanks! :)

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cipher

Cooking Level: Expert

Home Town: Lisbon, Connecticut, USA

Living In: Groton, Connecticut, USA

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Reviewed: Aug. 30, 2005

I promised my family vanilla brownies and ended up serving them square-cut sugar cookies... weren't bad, just not what I was expecting :(

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Mel in Melbourne

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Reviewed: Apr. 1, 2005

I had high hopes for this recipe, but I don't know where I went wrong with this, I made it exactly as the recipe stated, but it was a disaster... a lot of wasted ingredients for us, so sorry, but I would not make this one again.

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DOMESTICDIVA7

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