Blondies

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I used dark brown sugar because that was the closest I had to the muscovado sugar. I used 1 1/4 sticks of butter. I put in 2 cups of milk chocolate chips because I thought the recipe said 3 cups and I only had 2. Either way, it tasted really good! I baked the brownies in a 8X8 pan and I had to increase the time by 20 more minutes. When you stick a toothpick in, there should be a little bit of batter on your toothpick, not just only crumbs. Otherwise it will dry out when it begins to cool since the brownies are technically still 'baking' from the heat of the pan...and it takes more than a hour for them to cool. I made these for my friends and they loved it! It was really thick and chewy. YUM!

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These are the best!!! I used regular light and dark brown sugar for this recipe and it always comes out great! Everyone loves them!!!

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I really wanted to like these, but they were just too gooey. I can't believe I am saying this, but they had too many mix-ins between the chocolate and the toffee bits there just wasn't enough blondie substance. Still on the hunt for the perfect blondie, these were tasty, just too gooey.

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This is the best recipe I have found for blondies! All my coworkers and friends love them.

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These were overly sweet. They were very fudgy, and did not need the toffee or the chocolate chips in them. I am going to try a different recipe for blondies that calls for less sugar, and hopefully these ones will be more cake like.

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I love Blondies!! I am sooo looking forward to making these. When I make them, I'm sure they will be great!! I shall be back for great reviews!!

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These are AMAZING! I created an account just so I could review these. I used regular brown sugar, didn't have any vanilla and used toasted walnuts. The consistancy is exactly what I was craving. I've tried another blondie recipe but was really disappointed at how cakey it was. This one is chewy and moist. I used the amounts called for, but used a 13X9 glass baking dish. I baked them for about 18 minutes. They're still about 1 1/2" thick, so I can't imagine how the 8X8s are. Definitely found my recipe for blondies! Thanks Bobby!!

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These were delicious! gooey and yummy, followed the directions and they turned out great.

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I used whole wheat flour and replaced the toffee chips with raisins. The contrast in flavor and texture of the raisins and chocolate chips is delicious and also used a little orange extract in addition to the vanilla extract. Best Blondies I have ever had!!

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These were yummy! I used 1/14 stick of butter. (what I had left I used a 7.5 x 7.5 pan and baked them for 23 minutes on 375. They did not come out as flat, but came out like a moist chewy cake texture. Basically a chocolate chip cookie cake! I also added 1/2 tsp of almond extract and 1/2 vanilla and it added a very nice twist!