Comments on: blondies, infinitely adaptable

By: Qian

Qian — Sat, 14 Nov 2009 12:28:28 +0000

This recipe is so simple but gosh, the blondies turned out so well! LOVE IT! :D Thumbs up from me and my friends! This is a total keeper! (:

By: Heather

Heather — Sun, 18 Oct 2009 17:01:27 +0000

Oh Heavens! I just made these with coconut, golden raisins, and chocolate chips. I only had 3/4 cup of brown sugar so I added 1/4 cup of granulated sugar. I also don’t have an 8×8 so I used a 9-inch cake pan. The edges were a little more done that I would prefer, but it was easy to trim the crust and cut the rest into bite-size pieces. YUM!!!

By: Jennifer

Jennifer — Mon, 12 Oct 2009 02:17:28 +0000

I made these yesterday with chocolate chips. They were fantastic! Sadly, there are no leftovers. Guess I’ll be making them again soon. Thanks again for another fabulous recipe.

By: MleL

MleL — Sun, 11 Oct 2009 15:38:33 +0000

OMG! I’ve juste made them, only with chocolate chips added, and they are so delicious!! Thank you!

By: KelliSue

KelliSue — Wed, 07 Oct 2009 19:03:21 +0000

Seriously yummy made with butterscotch chips and macadamia nuts. Thanks!

By: Jaimie

Jaimie — Sat, 03 Oct 2009 04:23:48 +0000

I just made your crispy, chewy chocolate chip cookies today. Again. But these are next. With butterscotch chips. I have a feeling I will be in heaven.

By: Swini

Swini — Tue, 29 Sep 2009 23:39:42 +0000

Have a batch in the oven with cognac, cranberries, dark chocolate chips, coconut, and swirled some homemade caramel on the top and cracked some smokey salt as a finish. They look wonderful and smell better. I’m sure they will be exquisite. Been dying for a good blondie for a week now and this basic recipe was just what I needed. Thanks!

By: Miriam

Miriam — Sun, 13 Sep 2009 01:11:57 +0000

I’ve made these often, but a recent careless mistake turned into a favorite new variation: instead of just melting the butter, try simmering it with the sugar and salt for a few moments until darkened in color and bubbly, and then let cool and proceed. The texture of the finished blondies will be chewier, and the flavor has notes of caramel and brown butter – absolutely wonderful with toasted pecans or hazenuts added in, along with dark chocolate.

By: Jennifer

Jennifer — Fri, 04 Sep 2009 16:49:58 +0000

I made these a few weeks ago for friends. Everyone was dying over how delicious they were… of course that might be because they were buzzed from all the bourbon I put in (just kidding). I doubled the recipe (including the bourbon at about a 1/2 cup!) and cooked it in a 9×12 pan. I also added toasted pecans, plus white, milk and dark chocolate chips. It needed to cook quite a bit longer than the time stated (almost 40 minutes) and tasted VERY strongly of bourbon when it came out of the oven. However, when it cooled they were to die for! My husband even put them out for a poker game (figuring bourbon soaked anything was a perfect choice) to rave reviews. I had said that the next time I made these I would cut the bourbon in half, but everyone who ate them said not change a thing! Who am I to argue with the will of the people?!

By: Katelyn

Katelyn — Sat, 22 Aug 2009 02:12:29 +0000

Just made these — added dark chocolate chips, cocoa nibs, and coconut, as well as a little splash of chocolate extract. YUM.