Reviewed: Jan. 20, 2006

never making these again. they were ok but just weren't what i was expecting. very cakey texture and the bottom burnt a little according to the timing of the recipe. it's just cake with chocolate chips.

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CHARLENE

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Reviewed: Nov. 22, 2005

this was really good! It was a hit at a barbeque...

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CHRYSTEEN

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 18, 2005

I like this blondies very much! Very very good recipe. I don't know why, but I never manage to make really good brownies or blondies. These came out beautiful, they taste good, I could cut nice small squares....wow! A keeper! I wonder if you can substitute chocolate for the white chocolate, maybe I can make good brownies that way??

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Sep. 25, 2005

Oh my goodness!!!! These are sooooo good, they just melt in your mouth! My family loves them and they were a hit at the party I made them for. Everyone wanted the recipe! Two thumbs up!!! Yummy! :)

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Natalie

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Reviewed: Aug. 20, 2005

These are great, great kid pleaser,this is a recipe your kids could help with and let them be creative mine loved to add mini m&ms .great to take for pot lucks and parties as well

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ANNA1976

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Reviewed: Aug. 14, 2005

Its a nice rich dessert. Its very tasty though. Its one of those type of desserts ou would want to be in the modd for.

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ALIEAMARTINA

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Reviewed: Dec. 9, 2004

Insanely easy to make. I have made these TWICE in the past 4 days and they don't last more than a few hours at my house. This is a new favorite for my family.

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MARCI_74

Cooking Level: Intermediate

Home Town: Hobbs, New Mexico, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 7, 2004

I thought the texture was doughy and it was too rich. Probably wouldn't make again.

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 1, 2004

Awesome recipe! Brought these beauties into work & all were eaten!! Very rich & look very nice when cut into small squares. Definitely try this recipe!!

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CDNJANET

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Reviewed: Nov. 25, 2004

This recipe is always a hit. DEFINATELY use white baking chocolate, not the imitation chips. This recipe does not turn out well otherwise. I also always use real butter, not margerine.

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BERRYBUG

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Reviewed: Nov. 7, 2004

I had a hard time with this recipe; it didn't turn out well at all. The texture was like a biscuit and the chocolate chips burned on the bottom of the pan. I think there should have been better timing instructions in this recipe. It doesn't say how long to cool the white chocolate and butter mixture before adding it to the egg mixture. In brownie (or blondie) recipes, it should also be very clear that you shouldn't mix the batter too much. With that aside, they just didn't have much flavor.

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Suzy

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 21, 2004

I added grated coconut to the mix and flaked almonds to the top which were nice touches. Thought the blondies were a little too cakey for my tastes- I like them chewy and these were more like a dense cake.

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Poggins

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Reviewed: Sep. 12, 2004

These are the best blondies I have ever tasted. My family of 4 ate them in one day!

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DRPEPPER416

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Reviewed: Sep. 9, 2004

I have never made blondies until I found this fabulous recipe. Thanks Jenn, for another favorite treat!

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KLUCCHESI

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Reviewed: Sep. 7, 2004

I had on hand 1/4 c of white choc. chips and 1 1/2 c butterscotch chips and substituted them for the choc. chips. The were a little too greasy. I would try decreasing the butter by a couple of Tbl. next time.

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chapelhill

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Reviewed: May 12, 2004

These are really good. I made them the first time but accidentally used twice the amount of butter called for and they were incredibly greasy. I just made them again however and they are completley addicting. My boyfriend LOVES them. I use butterscotch chips instead of chocolate and they are so, so good!

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EDUNCAN02

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Denver, Colorado, USA

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Reviewed: May 6, 2004

These are fabulous! A few tips I learned after making these a few times: Use good chocolate, not the chips you find in the grocery store. (This makes the texture and flavor perfect) I get real white chocolate from my chocolate store. Also, it's better if they are completely cooled, even chilled, before you try to cut them. I make them the night before, let them set really good, and cut them the next day. They are perfect the next day. Cut them small! They are very rich, but awesome. I bring them to family gatherings and they are the first to disappear.

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EMU3

Cooking Level: Intermediate

Home Town: Moscow, Idaho, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 23, 2004

These got lots of praise but I thought they were just OK. Flavor was good but the texture was a bit off in my opinion. I added toffee bits to the batter, too.

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ABROSEN

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Reviewed: Feb. 9, 2004

I thought these were ok, nothing special. My husband liked them but he thought they might be a little better if you used white chocolate chips in place of the chocolate chips. May try that if I make them again. Also, I agree that decreasing the amount of butter is a good idea. I actually ended up pouring some off because it kept separating from the white chocolate.

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GSWOODY

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Reviewed: Jan. 25, 2004

Decadent! They melt in your mouth! If desired, you can decrease the butter by a couple of TBS so it is not quite so overwhelmingly rich.

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ESMALU2

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White Chocolate Blondies

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