Blondies With Dark Roots
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- Recipe categories: Fruit, Coconut, Nuts, Chocolate, Sugar,
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Total Reviews: 22
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By cook'nDivA
Sacramento, CA
on March 23, 2011
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Goody, good, good.....i didn't have hazelnuts the first time i made these so i added pecans instead and they were still delissssh. The second time with the hazelnuts were even better.I love hazelnuts so i added a few extra.......
By InJoyCooking
Libertyville
on January 23, 2011
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The taste was fantastic. Great flavors... chewy texture. It was a bit dry, may want to reduce the cooking time to eliminate that. I did toast the hazelnuts and coconut and drizzle white chocolate as a previous reviewer recommended.
By iamtootsy_12438638
Lutz, 48
on January 05, 2011
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ive made this recipe before but i changed the recipe a bit, and it is still delicious! i always add a little splenda to my recipes because I love things extra sweet! n i also used whole wheat flour because it has less sodium n i added walnuts since i didnt have hazelnuts, n i used strawberry cream cheese since that's all i had as well, and I added dried bluberries. and Oh My Gosh...yum! all the other ingredients were kept the same
By ewsjos_9266818
Gunee, IL
on September 12, 2010
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We've made these twice now to rave reviews. We don't add the nuts due to an allergy, but add extra coconut and split the chocolate up so we have 1/2 dark chocolate and 1/2 white chocolate. We will be making these again!
By brigancet_13113542
Flower mound, 39
on August 30, 2010
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Soooo yummy!! I used chopped walnuts and half milk chocolate chips and white chocolate chips. After baking, I topped with melted white chocolate :P
By jenhagen19
IL
on June 13, 2010
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These brownies were very easy to make, very flavorful and not too sweet. Just the right balance of flavors, and very moist. I like more cake-like brownies not too dense and these were perfect. Will make again!!
By cpera_12927432
Cary, 73
on June 11, 2010
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I have made these twicw my husband loves them. I did toast the haselnuts and added a little bit more coconut. I baked them for 35 minutes. Very good!!!
By sandiemaye_4273281
Cleveland, OH
on June 02, 2010
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After reading previous reviews, I toasted the nuts and coconut before adding into the batter. (I also used a gluten-free flour blend instead of regular flour, but only because, healthwise, I have to. Quite yummy. I'm going to put some in the freezer so I can throw one in my lunch bag to take to work anytime.
By cheryl_fessett_...
Chicago, IL
on May 27, 2010
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I though blondies were similar to brownies, but these turned out more like a cake. I did use macadamias, and doubled the recipe, so I don't know if that had a negative impact on my results. I won't be making them again, though.
By sanniam44_5774210
Noblesville, IN
on May 24, 2010
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I made a double batch of these for a boating trip and used a whole bag of dark chocolate chips. They got rave reviews from everyone. Baked them in a 9 x13. Started off at 375 and backed it off to 350 thirty minutes into baking it. Took about 40 minutes total. Only thing that could've made it better might have been toasting the hazelnuts or drizzling dark chocolate glaze over the top!