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These are so good! Great recipe. I put sliced almonds on top of the batter for a little bit of crunch. Love these easy and yummy recipes. Thanks!
These were delicious, made exactly to the recipe. Like a lemon cheesecake combined with the texture of a brownie. Everyone I shared them with raved about them. I’ll definitely be making these again (and again and again).
Meanwhile i made this recipe……Exactly what most people here say…..Very good.I just replaced the all-purpose flour with grinded oatmeal wich makes the batter a little brown-colored.Thats ok.The taste is still wow……I’ll make this gem more in the future.
Hello there….the other day i came up this recipe.Looks awesome to me.But i am a little confused….
In the ingredients list it says on the second line….
“1 cup (220 g) of tightly packed dark brown sugar”
And further down on the last line……
“1 cup (128 g) of all-purpose flour”
Its about those g(rams)…..” 1 cup (220 g)” and ” 1 cup (128 g)”
Why the difference in grams?
Can someone help me out plz?
I plan to make this recipe coz it looks great
Hi, Rudy! The difference is because brown sugar weighs more than flour, the same way a cup of rocks would weigh more than a cup of feathers. Hope that helps!
Ok. Thanks for clearing that out.
Looks like this comment is a year old, but to help anyone else…TIGHTLY PACKED means you shove, cram and push as much brown sugar as possible into a dry cup measure. It is full of fluff. Usually brown sugar is the only ingredient you tightly pack. Flour measure on the other hand is best dusted into the dry cup. Never scoop your required cup directly from the flour canister. Use the scooped amount to fall in to the cup measure-better yet, sift it into you cup, then start blade level it off. If you scoop you will end up with TOO Much flour and the end result will be dry and too heavy. : ) hope that helps.
We made this recipe and added pecans and walnuts and chocolate chunks instead of the butterscotch chips. We cooked them for 20 minutes and they were very beautiful. They were so amazing! I highly recommend this recipe!
They are in the oven right now ^^ The dough is delicious btw
Yum! I’ve been looking around for a good blonde recipe, and I think this is the winner. I had the most delicious mascarpone cheesecake last week, and now all I want is to experiment more with it. :)
Hello. This is the first time I am commenting on this site, however, I take all my recipes from this blog because they have ALL turned out great! My husband made these for me last week, and I have to say they are the best treat I have ever eaten. He follows directions exactly and they looked just like the picture. They are very rich and dense which is what I love. I don’t think they were too buttery. I have a convection oven and it took the whole 30 minutes to bake. Thanks for a great blog!
These were quite delicious and different from anything I’ve ever eaten before. The closest comparison I could make would be a cross between a lemon bar (from the creaminess of the mascarpone) and a lemon cake (from the dense, but cake-like texture). The flavor was amazing, very lemony. The texture was moist, but a bit too buttery. I wonder if cutting the amount of butter would disturb anything… This was a great and very unique creation! I would definitely make these again, but try cutting the butter.
There were scrumptious – a little cakey but when I make them again I’ll rework the baking soda. I have a meyer lemon tree and am always looking for recipes with lemon. thank you!
Dear Elise and Garrett,
Hello from Belgium, the land of chocolate and beer ^_^ I made these blondies about a week ago and they were a true wonder! I had the cake-like texture at first, but once they cooled down, it’s was a sort of mix between a brownie texture and a dense cake. I loved it!
I have a little question though, I hope you’ll be able to help me out: I made these again tonight, I followed the recipe to the letter, just like I did the first time, but my blondies came out very very “buttery”. My fingers were very oily after I touched them and when I took a bite, it was like if my mouth had been rubbed in butter. I really don’t understand what went wrong except that I’m not a great cook :p Was the butter too hot/not hot enough when I mixed it with the sugar? Did I butter my pan too much? It must a beginner’s mistake but if you have any idea as to what happened, I’d be most grateful for your advice.
Thanks a million!
PS: all the other recipes I found and made from your blog were all great succes (the butterscotch cookies being a total killer!!).
You got beat the butter in like a crazy person to fully incorporate it, otherwise it has a chance of rendering out during baking. ~Garrett
Pretty good, but this recipe bears little flavor resemblance to blondies. It’s reminiscent of lemon cheesecake in taste, with the consistency of a blondie.
I’ve made these a few times and I love them; this is coming from someone who normally doesn’t like blondies or lemon-flavored desserts. For me, the only finicky part of this recipe is zesting the lemon; I always end up with a lot of lemon stuck to my grater instead of in my blondie mix. Until I trade my box grater for a microplane, I’m using McCormick Gourmet Collection lemon peel as a substitute (it’s like dried lemon zest). It reconstitutes enough that you don’t end up with crunchy lemon bits, although I imagine soaking the lemon peel in water beforehand would soften it further, and the flavor is still great.
I made these with Meyer lemons instead of Eureka… they’re great. Really easy recipe, and they made my kitchen smell amazing. Thanks, Garrett and Elise!
I just made these tonight, and OMG are they AMAZING!! 5 ***** I didn’t have the cheese called for in the recipe, so I used some cream cheese, sweetened with some powdered sugar…I found that I had to bake them for about 40 minutes and the end result was cakey and moist! Absolutely outstanding recipe that is a keeper in my book and so easy to make! Everyone will love these! Thanks for sharing such and unusual and delicious recipe!
Decided to make a care package for my son that just moved out of town and thought he and the roomies would enjoy these. I thought they were yummy but I am also a big fan on anything with lemon. Thanks!
I would looove to make these. However, I don’t have marscarpone cheese…can I substitute it with Ricotta? As anyone tried that? My only concern is that the finished product won’t taste as sweet as it would with the marscarpone…..any advice you could give would be great! Grazie!
I made these yesterday and OMG they were sooooo good. I am in love with these. Although I left out the baking soda because I didn’t know that I was out till I got there. It came out more cake like then blondie like. And it was still good.
I just popped these godly looking blondies into the oven. Thank you so much for putting this bit of heaven onto your website!
Wow, these are just ridiculous. So good! This website is incredible, I’ve now made about 10 of the recipes all to perfect results. Thanks, Elise!