Reviewed: Nov. 21, 2009

I turned these into cranberry-orange blondies and they are absolutely delicious. Here are the changes I made: substitute 1 Tbsp. orange juice for the vanilla extract (white choclate already has plenty of vanilla in it, so you don't really need extra). Omit the semi-sweet chocolate chips and add 1 cup dried cranberries instead. Add 1 Tbsp. freshly grated orange zest. Otherwise, I followed the recipe exactly. **Also, these took 35-40 min. to bake in my oven. They were definitely not done in 25 minutes.

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

I made these today, with some small changes: I substituted brown sugar for white sugar and put walnuts instead of chocolate chips. I added the sugar to the melt butter and chocolate, then the eggs and last flour and salt. They turned out wonderfully moist and not too sweet. I was a little exitating at the beginning as it seemed that white chocolate, butter and sugar would not mix. But when I added the eggs all came together fine. None left in 2 hours (mom, I and a neighbor)!!!! I will do this again!

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maga

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Reviewed: Oct. 30, 2009

Mm-mm-good blondies! My husband doesn't like brown chocolate, so I had to find a good blondie recipe. After trying four or five others including some written by chefs on foodnetwork, this recipe was both our absolute favorite! It's true this recipe doesn't exactly have the chewy texture of brownies (it's more cake-y), but the taste is so delicious. It's kind of like a shortcake version of brownies. Try it!

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Nancy

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Reviewed: Oct. 13, 2009

Loved this one! I brought it to a Thanksgiving family gathering and it went as fast as the pumpkin pie. I doubled the recipe and baked it in a glass 9x13 pan and had to add at least 10 minutes to the cooking time. While it cooled on the counter, I made some chocolate ganache (with semi-sweet chocolate chips and whipping cream over a double boiler). I let both cool to room temperature and then spread the ganache over the blondies. I then let it set over night and cut it into rather small bars. This is a really rich recipe. I do agree with some that it is a little dense, but it almost tasted like a cheesecake - some people thought it was. I may try it again with a little less white chocolate. The toffee idea sounds good, too! Thanks for a new favourite!

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JORDANTHEGIRL

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 3, 2009

These were alright. I was expecting it to be like brownies. mine came out a little dry and it felt like there was something missing from the flavor. sorry butI probably wont be making these again.

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rachell

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Reviewed: Oct. 1, 2009

I thought these had a good taste, but I did feel the texture was quite thick and doughy, and the white chocolate was not as strong as I had hoped. After reading other's reviews and tips, I think i will omit the chocolate chips, and use a combo of white chips and toffee instead.

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 29, 2009

After reading all of the great reviews about this recipe, I decided to give it a try. I followed the recipe exactly, except, I used a Perfect Brownie 13 x 9 pan, so I increased the portions from 12 to 18. I sampled the bowl after I put the batter in the pan and it tasted delicious and excited me for the finished product. I cooked for 30 minutes because of the increased portions, and the brownies came out golden and lovely. After they cooled, I tried 1/2 a blondie and was a bit disappointed because I thought the white chocolate flavor would come through more than it did. I found that the chocolate chips overpowered everything else. However, I did like the texture of this blondie. I will make again, but will substitute 1/2 the chocolate chips with white chocolate chips to see if this brings a more white chocolate flavor to these blondies.

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LAURA

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Reviewed: Sep. 11, 2009

I heeded the others' warnings about the texture and simply added an egg and lessened the butter a tiny bit (like a TBSP). I thought they were still REALLY buttery. I would add a little less salt next time and the choco chips are def necessary. All in all a great recipe and will def make again! In response to a previous review about blondies requiring brown sugar - I'm going with Platinum Blondies!

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amykat

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Reviewed: Aug. 4, 2009

I think these should be called white chocolate brownies, blondies are made with brown sugar right and dont require chocolate in the mix. These were awesome! My family loved them they gave it 4 stars but I get the final say and I give it 5 stars. I will definately make these again.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 28, 2009

All I can say is, "AMAZING!" You will not be disappointed.

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AshleyH

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

These turnout out perfect! I didn't have semi-sweet chips, so I used milk chocolate chips. Also did the butter/white choc. in the micro. Will be making these again!

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Tillybug

Cooking Level: Intermediate

Living In: Bradford, Ontario, Canada

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Reviewed: Jul. 12, 2009

I wasn't a fan of these at all. They turned out too cakey, but that could have been the baker. My company enjoyed them because they were sweet with the white and semi-sweet chocolate.

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Alli

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Reviewed: Jun. 18, 2009

First, I've literally tried every brownie recipe in existence! I love brownies! :) but I simply can't agree with any of the negative comments on this particular recipe. To me, these are the best brownies, blonde or otherwise, *period*. I would highly recommend trying it at least once exactly as it's written, then decide for yourself :)

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VPSTEIN

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Reviewed: Jun. 5, 2009

Very dissapointing. I follow this recipe and just add a handful of almond. I bake it 175C for 25 minutes, and when it's done the texture wasn't soft, wasn't fudgy at all but not-good-chewy and rubbery. It has nice flavour though. I don't think i'll make this recipe again.

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bLissfull

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Reviewed: Jun. 1, 2009

AMAZING! I made them for a school bake sale, where they were sold for a dollar each, and sold out the fastest! They were loved by all, and now I have my teachers asking me for the recipe in the middle of class!

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veeparkes

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Reviewed: Mar. 23, 2009

This tasted so good! I too found it quite heavy, tho. Eggs are the only leavening agent, so maybe next time I'll try adding some baking powder/soda. Very yummy and simple - will definately make again!

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PRINCESSNIKI

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

These are ok,not amazing. Followed the recipe to a T. When I normally make brownies they are soft and gooey and crumbly, but these were chewy and solid. When I upturned them onto the wire rack, normally the area that hasn't risen as much sinks down, on these they stayed, suspended in the air! Not terrible, not amazing, average.

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Fafnir

Cooking Level: Beginning

Home Town: Camberley, Surrey, England, U.K.

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Reviewed: Mar. 4, 2009

These were great. What I did was I used slightly less butter and white chocolate. The result was a more cake like blondie which is the way I like them to be. They look great and they taste great and its hard to even find a decent blondie recipe. I tried a recipe from Bobby Flay and it sucked real bad. These blondies are really exceptional!

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