Blondies

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Anybody who tries this LOVES it. I use white chocolate chips rather than milk, and more often than not leave out the almonds. Very yummy! I bake it through, but keep the center gooey.

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sickenly sweet and I like sweet stuff. I won't make these again

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These blondies are delicious. I substituted the muscovado sugar for plain old light brown sugar, as that was all I had on hand. They were a hit with the whole family. Will be making them again.

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Best blondies I've ever had and super easy to make.

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macadamia nuts, heath pieces & white choc chips. woah. amazing. can't move right now from richness, but loved it!!!! Bobby, you rock, always!

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I used plain brown sugar and added butterscotch chips. Very tasty!

Baking parchment is very useful for removing hot blondes from pan to cool. it also prevents the edge pieces from drying out.

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Sweet lovely heaven, these are good! I modified the recipe to use light & dark brown sugar, semi-sweet and dark chocolate chips instead of the toffee. OMG these are amazing! My husband is addicted to these and the recipe is super easy to put together! I love that you melt the butter which is great considering I am one that is always forgetting to let the butter come to room temp for baking. The texture is slightly gooey and even more so within the first few hours after coming out of the oven. Be sure to not over bake as it's easy to mistake them for being under done. These also reheat well in the mocrowave and pair nicely with french vanilla ice cream. You can do without the parchment in the pan if plan to serve these directly from it; I just cut n serve from the pyrex unless it's for company. Great recipe, almost fool-proof, and very, VERY tasty! I's making them again tonight. Becareful, they're addicting!

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Made them by the recipe the first time, except used brown sugar and pecans...they were awesome but a little too sweet. Tweeked them the second time around. Cut the brown sugar to 1 cup, cut the butter to 1 stick and cut the flour by 1/4 cup...they were still delicious and slightly healthier, if possible ?!

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I made these once before and they were amazing! I actually added a chocolate ganache on top and it made them even better. But now i want to make it again and have two familys to bring it to. I would like to make the same amount of ingrediants and just split it into two pans, but i am not sure what size pans would be ok. Would a two 4x4's be too small? Last time i made it in a 9x13 dish and that was only an inch deep and it came out amzing. Please help me out! or if i decide to just make two 9x13 do i just double everything?

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Didn't have anything but light brown sugar in my cupboard. Used semisweet Ghirardelli and toasted pecans in my blondies. Followed everything else to a tea- and WOW! These were *fabulous*. And yes, the short baking time is correct- they continue to bake after they come out of the oven- just give them a good amount of time to cool. Yummy!