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Blondies Recipe

Blondies

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Average Rating:

Total Reviews: 62

Showing 51-60 of 62

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  • on August 14, 2008

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    I have made these several times, as written, doubled and put in a 9x13 pan, and my husband's favorite variation, with hazelnuts and semisweet chips in a 8x8 pan so that they're super thick and chewy. The toffee is a great addition, but not always necessary. I've substituted regular brown sugar in a pinch and it turns out fine. In fact, I've got a batch in the oven now. Thanks, Bobby!

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  • on June 18, 2008

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    These were so delicious. Will be making them over and over with different flavors. I had a dark pan so I had to adjust the temperature and baking time. Would love to be able to adjust the recipe to make a bigger batch in a 9X13 pan.

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  • on June 06, 2008

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    Tasted super sweet--didn't taste like chocolate chips or toffee, but just like a sweet chunk of baked good.

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  • on June 01, 2008

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    These were horrendous! I am an excellent baker and my oven was just calibrated. The sides and bottom burned. The middle was barely edible, and quite frankly, was bland. Waste of time and ingredients. Stick with Nestle's Toll House bar cookie recipe. It's spot on. Sorry Bobby.

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  • on April 03, 2008

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    I have made these over and over and EVERYONE loves them! I use white choc. chips and pecans and they taste so yummy! You've got to try them!!

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  • on March 07, 2008

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    These are so delicious! We love them and will make them again and again!

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  • on March 05, 2008

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    You get muscovado sugar at any upscale grocery store, such as Whole Foods.
    Great recipe - but for my taste, I like to use bittersweet or semisweet chips, and coconut instead of toffee chips.

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  • on February 26, 2008

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    These blondies are absolutely fabulous. They are the first ones I have ever tried and I love the texture, I will never need a different recipe. This was definitely worth waiting 2 months to get the Muscavado sugar.

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  • on February 20, 2008

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    I'm not sure if these could get better! I've added cashews and white chips to a batch, pineapple and toffee to a batch, dark chocolate, pecans and coconut to a batch, the possibilites are endless. I always watch my cooking time and make sure I pull them out before they get too crisp on top so they continue to set up while they cool and they're perfect every time. These are very soft when they come out of the oven so don't expect these to feel like a regular brownie would. Also, it takes longer than the recipe states for the brown sugar and butter to melt. We have two girls, 15 and 8 years old and my husband and I sit down with them and watch "Throw Down" all the time. We have Bobby's cook books and we love the tamales and the sauces in it. We'd love to make a trip to New York and eat at Mesa some day! We're huge fans! Bobby and Emeril have turned my husband into a food fan! Before that, it was Hungry Man dinners and Chili in a can.

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  • on January 17, 2008

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    Haven't tried these yet; gave a "5" so as not ruin the ratings; WHERE do you find MUSCOVADO SUGAR???????????????????

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