Brown Sugar Blondies

Made these pretty much as is. I must say that I did not find them extraordinary. The amount of sugar was the only thing I reduced by half a cup as the proportion flour/sugar is honestly way off. It is too much sugar. I also followed the author’s suggestion of using chips which I only had in milk chocolate. The pros: it quick and easy dump everything in and bake, the taste was buttery, OK in sweetness if you reduce it, and definitely it is like a bar but slightly cakey. The cons: as written is too much sugar. One advice not to forget is that you may need to add a few minutes in the oven if you only got a square pan. I do not think I will make this again and I highly recommend to use dark or bittersweet chocolate if you go that route to counterbalance the sweetness of the recipe.

Followed the recipe as written, except I added one cup of butterscotch chips and no nuts. I also sprinkled a handful of chips on top before baking. They turned out very well! I honestly don’t know how I would change this recipe to be better—they were sweet and chewy, about 1/2” thick. I used a metal 9×13 pan, and greased with Criso, and baked until the edges were golden brown. Family loved them!

This is my favorite blondie recipe. I’ve made them 3 times following the recipe (plus walnuts and dark brown sugar instead of light). I use an electric mixer. I’ve always had to bake for 30-35 minutes. I’ve never tried it with the chocolate chips (it’s flavorful enough as is). I just made them a 4th time substituting whole wheat flour. Very tasty, but not quite as moist. I’ll have to experiment. Blondies are so great! I love that you don’t have to cream butter and sugar, or separate dries from wets. Throw everything together and bake it. It’s foolproof. I have no idea how people got cake textured blondies from this recipe. Mine always turn out dense and chewy.

Too sweet and the consistency was way too moist. Moist is good but this was overboard. I need a recipe with a more cake like consistency instead of gooey. I baked it until the sides were pulling away from the sides and the top was dry. Looked like the picture in the recipe but disappointed☹️

I think this recipe is fantastic! I will definitely be making it again, likely adding different things in different times I make it. This recipe is extremely easy to make. I like how quickly it’s ready from start to finish. I made the recipe just as directed with 2 exceptions. Firstly, I sifted both my flour and my baking powder. I ALWAYS sift my dry/powdery ingredients. It’s how my grandmother taught me to bake. Secondly, I chose to add 1 cup of miniature semisweet chocolate chips in addition to the 1 cup of walnuts. They came out so rich, decadent, and chewy ! Note: I see that some people are claiming that their finished product came out like cake, not like brownies. Well, that definitely wasn’t the case here. Something must have been amiss. All I can suggest is to sift dry ingredients as I mentioned above, and hand mix all of these ingredients thoroughly together using a whisk.

Absolutely fantastic! I used a mix of semi-sweet and milk chocolate chips instead of walnuts, but I may try adding both sometime. My fiancee and I absolutely loved them and I suspect they won’t last long before being gobbled up. I think we just found a new favorite!

These were fabulous! Of course, what wouldn’t be with that much brown sugar?! I did add the chocolate chips!

I thought this was a great, simple recipe. Didnt have the baking powder so they were the blondie equivalent of a fudgy brownie. My nephews gobble them up.

I doubled the recipe and used: butterscotch chips, broken up Payday bars, and some nuts. It came out okay but I put too much in it and baked it for too long so it came out hard. They could be hard cookies now? lol I also had to substitute two of the cups of brown sugar for white sugar.

I used dark brown sugar instead. No chocolate or flavored chips or nuts. They turned out great! So chewy.

I really wanted to love this blondie…it was really easy to make, but I join with the other person who said…it was more of a “cake” than a chewy blondie…it tasted really good…but… I have been cooking/baking for a long time…I followed the recipe…I guess I’ll keep looking…

Easy to make. I wouldn’t change a thing.

I think I didn’t do something correctly because these turned out more cake-like than a blondie. Flavor was great though!

This was really easy and quick to make, and the bonus is it uses only one bowl! I reduced the sugar to about 1 1/2 cups as others suggested and it was plenty sweet. I added red and green M&Ms, white chocolate chips and some broken up pretzels. It was a hit!

I love this recipe but it has a LOT of sugar. Cut the sugar in half and it is still plenty sweet.

I loved the one bowl prep for these delicious brownies. I especially like that it uses melted butter so I can make it on the fly without having to wait for butter to reach room temperature. I didn’t pack the brown sugar and may use 1-3/4 cups next time as they are plenty sweet. I used both chopped walnuts and about 3/4 cup of salted caramel baking chips. Mmmm Good!

It was OK, but lacking something. Next time I will put chocolate chips in. I think that will do the trick.

Best blondie recipe I’ve come across ! Quick, easy and no weird ingredients. I plan to make this with every kind of chip and nut available !!!

these were perfect, the texture was on point and so was the flavor. it tasted like a sugar cookie with a brownie-like texture. will definitely make it again.

Easy, fast, delicious! Thank you for this great recipe!

I added chocolate chips and it turned out pretty darn delish!