Reviewed: Oct. 13, 2009

YUMMY! These were the simplest thing to make and taste so good! I used 1/2 cup of milk, according to previous reviewer's advice. I don't think these are meant to be fluffy - they're more of a gooey bar with a crunchy edge. Thanks so much for this recipe!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Oct. 4, 2009

really easy, my husband loved them!

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Heidi

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Reviewed: Sep. 8, 2009

These were okay..nothing special; WAY TOO SWEET for me. But my kids liked them, go figure.

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Mzs.Bates

Cooking Level: Expert

Home Town: Douglass, Kansas, USA

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Reviewed: Sep. 7, 2009

These turned out sooo yummy!! After reading other reviews, I did add an extra egg and I used 1/2 cup of milk. Also, I let my daughter pick out the morsels. We used Tollhouse milk choc. peanut butter swirls.

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kristennoelle78

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Reviewed: Sep. 7, 2009

Very easy & yummy! You will need a glass of milk with this one!

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Jen

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Reviewed: Sep. 4, 2009

I took the advice of adding more milk to the batter but only ended up with basically white CAKE, not brownies. they were cake-ie and i was not super impressed. next time if i ever decide to make this recipe again i will not add any additional milk.

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ibakegoodness

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Reviewed: Sep. 1, 2009

I took the advice of the others and added a little more milk. They also did need a little more time to cook. But mine look just like the picture - taste delish. Super easy to make. As far as not being able to spread the batter out - Two words - OFFSET SPATULA! Wet with hot water and dry and you can spread it very easily. As far as not being able to get it out of the pan - I line my pan with foil whenever the recipe allows. Easy to cut and nothing much to clean up

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cookin kathy

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Reviewed: Aug. 15, 2009

Very good brownies. Taste delicious but when I cut them they didn't come out all pretty. Who cares? They tasted wonderful.

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jordant

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Reviewed: Aug. 14, 2009

Maybe it was my oven but they took FOREVER to cook (like 45mins) and they were still a bit underdone, but the edges were starting to burn.. And waayyy too sweet.. I would like to try it again tho just use less chips?

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AuntieTinka

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Reviewed: Aug. 12, 2009

I probably should NOT have listened to others who said increase baking time. It came out very dry. Everyone's oven is different I think. Maybe with some ice cream it won't be a total waste. I'll take the blame for the less than perfect outcome.

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maiingan

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Reviewed: Aug. 12, 2009

Very good ...but I had to add 15 minutes to the baking time.....these are more like blondies than white brownies...and they look nothing like the picture.

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Adilah

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Reviewed: Aug. 11, 2009

I'm giving these 5 stars because people couldn't stop talking about them at the party! I did use about 2 TBSP more milk and I melted the chips before adding them to the batter. *Very difficult to spread to I just sprayed my hands with PAM and patted the batter into the pan, worked perfectly!

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Cher

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

I made some major modifications to this recipe. First, I didn't have white cake mix so I used butter. Secondly, I took the advice of others and used 1/2 C milk and 2 eggs. And last, I didn't have any chips whatsoever in the house so I used 3/4 C peanut butter (nuked it in the microwave for about 40 seconds to make it easier to mix in). It was still hard to pour into the pan. I snuck a bit of batter and was surprised that it tasted almost like a Do-Si-Dos! It came out more like cake than a brownie, so in that sense I was dissapointed but it was still so good and within a little over 24 hours my boyfriend and I ate them all! Next time I'll try the actual recipe but I might swap butterscotch chips for peanut butter chips since I don't care for butterscotch.

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Raye of Sunshine

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2009

I hate to tweak recipes and I try never to do that here on this site, but I guess we all have things that we make our way. I started with a yellow cake mix. I placed the mix in a bowl and then added 1 cup of white chocolate chips so that they would get coated with the mix. I then added in the brown sugar and mixed well. After reading about other people not being able to spread in to a pan, I thought that most brownie mixes call for oil. So I added 1/3 c. canola oil, then ½ c. water in place of milk and 2 eggs. Once I had the ingredients all mixed together, the consistency was more like brownie batter. My family really enjoyed these and I would make again.

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FERNVS

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Bulverde, Texas, USA

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Reviewed: Aug. 9, 2009

Ok was it just me or was it reaaaally tough to get it into the pan to bake?? I had to pull the mixture one way and then pull it another way just to try and fit it onto the pan so it would be even and it would bake correctly. Yes it was simple to make without a doubt but it may have either needed a little more milk or maybe another egg. I don't know cause I followed the directions as stated. Overall it was a good brownie.

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BABY

Cooking Level: Intermediate

Living In: Glendale, New York, USA

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Reviewed: Aug. 9, 2009

Followed the directions that were provided. Unfortunately they came out gooey. I'm not sure why they did not bake properly. After baking them on a higher temp they were edible. Unfortunately they sounded delicious but were a bit too sweet for me.

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JFoo

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Reviewed: Aug. 9, 2009

These were ok. You MUST increase the milk. You'll never get them in the pan. Also, unless you're a huge fan of butterscotch, I'd suggest using some other type of chip.

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rn

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Reviewed: Aug. 8, 2009

You are absolutely right, the photo looks way too light for these brownies (which smell delicious as they are cooling on my counter). Also explains why there is no evidence of the chips in it. Although thank you for the link, I think I'm going to try those green tea brownies now :) To the poster of the photo: you may want to request permission to use the photo from the owner or remove it. If it is not your photo, it is against the law for you to post it without that permission and/or giving credit to the photographer/owner. It'd be kinda silly to get into legal hot water over a photo of a brownie.

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Troye

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Reviewed: Aug. 7, 2009

Relentlessly, overwhelmingly sweet with a pronounced "processed" flavor.

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Baricat

Cooking Level: Professional

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Reviewed: Aug. 7, 2009

we call these blondies! i made them once, not this recipe, i don't use cake-mixes, i just made my mother-in-law amazing brownie recipe, but left out the cocoa... although it comes out very sweet!

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