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Blondies Recipe

Blondies

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Average Rating:

Total Reviews: 62

Showing 21-30 of 62

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  • on November 23, 2010

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    Wow..... I never thought i would see these on tv. My mom taught me how to make her verson of blondies and they are amazing

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  • on July 05, 2010

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    Love theses! I have made these several times, and each time I receive rave reviews from family. The last time I made these I took a tip from another Blondie recipe by adding a chocolate bottom. I combined 1 cup of chocolate cookie wafer crumbs (used food processor to finely crumble, 1 tablespoon cocoa powder and 2 tablespoons melted butter. Pressed the chocolate mixture into the bottom of a buttered 9X9" square pan. Baked it for 5 minutes at 350 degree oven. I then followed Bobby's Blondie recipe except for adding the almonds. Needless to say they were quite a hit at a 4th of July party, and I'll make them this way again next time.

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  • on June 21, 2010

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    This recipe was fantastic! I did have to cook them longer than suggested, but they turned out great. Like a thick chocolate chip cookie with a great texture. Try them cold out of the refrigerator!... even better.

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  • on June 12, 2010

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    Just okay. I was hoping for a gooey blondie, this was a little dryer. I know everyone has left tips and tricks in their reviews, but the best recipes should come out delicious, when followed correctly. I followed this to the letter and was under-impressed.

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  • on June 12, 2010

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    This recipe is amazing. Absolutely delicious. I will have a hard time not eating the entire pan.

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  • on May 31, 2010

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    I made a mistake and didnt melt the sugars in the butter- just mixed in the melted butter and the sugars into the flour. Turned out perfect. Absolutely delicious!

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  • on April 07, 2010

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    These are fantastic! Just made a few tweaks. I did half whole wheat and half all purpose, doubled the recipe and used walnuts. Didn't have the fancy brown sugar, just used regular light and dark. Also added a 1/2 cup of coconut (maybe more next time. I used semi sweet chunks instead of milk, personal preference. Baked in a 9x13 and came out a bit thick. Would do two 8x8s or 9x9s next time. Great, rich flavor!

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  • on March 25, 2010

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    My son asked me to make blondies for his school to sell and they loved them!!! I did change the size of the pan to a 9X13 and they baked perfectly.

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  • on March 18, 2010

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    I have NEVER eaten a blondie before. I was in a store one day and saw Ina's box recipe, and thought it would be a good try, but decided I would find her recipe and make them from scratch,; but there is no Ina recipe listed on FN.com for blondies, so I tried Bobby's instead. And I agree with another reviewer; these are a great combination of CCC?s and brownies. Next time I?ll eliminate the nuts, but besides that these are rich and chewy, and crunchy- all at the same time.
    HOWEVER, I used a glass dish, and I thought I would have to adjust the time slightly (by 10 or so minutes but mine cooked at least an entire hour (and I think they could have cooked longer with aluminum foil on top to keep them from browning too much! So, beware- if cooking with glass, adjust the time accordingly, but I wouldn?t even check next time until 35-37 minutes passed!

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  • on March 05, 2010

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    I substituted Gluten-Free Pantry Beth's All-Purpose Flour and they came out great! I used hazelnuts instead of almonds as well, just due to personal taste. I don't believe any of the other ingredients contain gluten - I'm not 100% sure. But they were great - I have missed good baked goods since going gluten-free and this was a treat. I also froze them and thawed them one by one as a dessert on the nights I wanted it. Great heated up in the microwave.

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