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This has been my go-to desert recipe since you first published it back in 2008 (?). I like to brown the butter to give them something a little extra. It’s nice to have a simple treat like this in your back pocket for when a craving hits!
Have made these dozens of times over the years and they’re always fabulous. The only change I make is to brown the butter beforehand. Just adds another layer of yumminess to an already great treat.
I changed mine with some coffee extract and they were amazing. My only complaint is they come out so dark from the dark brown sugar that when I marble them with normal brownies you can’t see the marbling. You can def still taste it though! Perfect chewy consistency and very flexible flavor pairing!
Can I double or triple for a half sheet pan?
Hi Nicole! You double it for a 9×13 and tripe for a half sheet pan. Sounds like you are feeding a crowd! Thanks for your comment!
I’ve made these several times with different nuts and chip combinations. They were yummy each time. The key is to not overbake them.
Num! Turned out just as pictured. Thanks!
Here’s a recipe that worked quite well. Mix by hand 8 Tbsp non-hydrog. (soft) marg. (NOT melted) with 1 ½ c lightly packed brown sugar. Add 2 eggs, 2 tsp vanilla, mix well. To this add one cup flour, 1/4 tsp salt, bit less than 1/4 tsp b. powder, chopped nuts. 8 X 8 greased, floured pan 20 to 25 minutes at 350. Don’t overbake. Cut and store covered while warm.
Margarine brownies vs butter brownies gives them a more cake-like consistency. If this recipe turned out as you described, my bet is that your baking powder and baking soda (as this calls for both) were likely no longer fresh.(assuming you didn’t miss any ingredients and didn’t make any substitutions) Old baking powder or soda left open too long will not respond properly and keeps your baked good from lifting at all. Try getting fresh supplies and I bet it will work fine.
Awesome! Didn’t change it because I liked them as is.
I couldn’t get myself to skip the heating of the brown sugar and butter until smooth, step of a traditional Blondie recipe. I also added a few tablespoons of lemon juice and a dash of cinnamon to brighten up the flavor, and added a small handful heath chips for a little crunch and coconut to give it that extra chewy texture. They were AMAZING!!
They were wonderful. I added 1/2 c diced fruit to the batter instead of chips.
We love these so much I have to double the recipe. They are awesome with peanut butter chips too,!
I love it..When I make, it smell really good and the taste is very nice. But I may over bake..it’s a little bit dry
These tasted great but i found them to be slightly too sugary and buttery.
Is there such a thing as too sugary or buttery
Loved these! I had never made or had blondies before, so I wanted to give them a try! They kind of fell apart when I tried to cut them, but they taste amazing!
Can you use normal sugar instead of dark brown sugar?
Hi, there! Sure, you can do that. Your blondies might end up lighter and more cake-like, though. Still tasty!
Add 1 Tbsp of maple syrup to 1 cup of the white sugar in lieu of brown sugar
Could i make it without any add ins like the butterscotch chips or is it important?
Hi, Christine! Sure, you can leave them out if you like.
Took them out too soon….was ooey, gooey in the center, but tasted wonderful!
Simply perfect blondies! I live in Central America and I made these for a family dinner party, my brother-in-law liked them so much he hired me to bake 30 for another event! I tried different recipes, this is the one that works!
Worked like a charm!
I used white cake mix instead of flour. It was simply amazing. Definitely going to make it again.