Reviewed: Apr. 7, 2013

Absolutly amasing! I have very little baking experience and it was incredably simple and they turned out great. I did however read a comment that said that you should use 1/3 less brown sugar which I disagree with; I think the sweetness is perfect just the way it is!

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Reviewer:

Twinkle

Reviewed: Nov. 8, 2012

I really liked this recipe but changed a couple things after reading the reviews. I also used butter instead of shortening and doubled the recipe for a nice thickness. They were a little too buttery so I think next time I will cut down the amount of butter I use from 1 cup to 3/4 cup. I softened the butter and blended it with the milk instead of melting it in a pan. Also next time I plan to add the vanilla in when I put in the eggs instead of waiting until the end when the dough is too sticky and hard to mix in. I also used chocolate chips instead of nuts but I think either would be good. I will definitely make this again, they were delicious and very easy to make with ingredients you happen to have on hand.

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Reviewer:

LP0198

Reviewed: Mar. 29, 2012

tasted great but soupy with 4 eggs and a stick of butter, but 2 eggs and a half a stick of butter makes for a better batch. both times they tasted great and i only sprinkled white sugar in it both times also.

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Reviewer:

Naomi

Reviewed: Mar. 6, 2012

I did use butter instead of shortening per other reviewers suggestions, and I thought these were really good! Other than the butter, I followed the recipe. It took a little longer to bake than I thought but that may have just been my pan or something. Next time I think I will add butterscotch chips to them :-)

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Reviewer:

camspencer113

Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

very sweet but so good! i'm not a big chocolate person but i LOVE all brownies, these were a great change and super fast and easy!

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Reviewer:

rebekahw

Reviewed: Sep. 20, 2011

First try- ok flavor but the consistency was terrible and they were super oily and kinda nasty. Second try- Used my common sense! Switched to 1/3 cup butter instead, skipped the saucepan, used 1 tsp baking powder, and no walnuts. Mixed wet ingredients and brown sugar, mixed dry ingredients, added together, spooned into greased 8X8, baked @ 350 for about 30 minutes and VOILA! Delicious.

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Reviewer:

sarahbelle88

Reviewed: Jun. 18, 2011

I like blondies made with butter better but I needed a dairy free dessert for a gathering. I used soy milk instead of milk. I also used 1/3 c nuts and added 1/3 c dairy free chocolate chips. It turned out well. I recommend spreading batter evenly in pan as the batter does not spread on its own as it does when you use butter.

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Reviewer:

jhleach

Reviewed: Jun. 14, 2011

I give this recipe 5 stars with the following changes: use real butter, add 1/2 cup choc. chips and 1/4 cup chopped pecans. Everything else was exact to the recipe. Dust with powdered sugar. Made the first time without nuts and chocolate and not nearly as good.

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Reviewer:

Szieman

Reviewed: May 29, 2011

I bit in and all I tasted was the shortening! There's so much oil that it settles at the bottom!

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Reviewer:

aprilbollers

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 28, 2011

These tasted awesome, and were relatively easy to make...the only problem I had was that they got almost rock hard within a few hours of making them, even with them being in an air tight tupperware container...maybe I did something wrong, but I went over the receipe and it didnt seem like it.

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