Comments on: The Best Blondie Recipe

By: Sam

Sam — Thu, 21 Mar 2024 15:04:13 +0000

In reply to Amanda.

Hi Amanda! I’m sorry to hear this! These should be pretty dense. If they came out cakey, my best guess would be that they were over-baked or there was a bit too much flour added into the dough. 🙁

By: Jamie

Jamie — Wed, 20 Mar 2024 19:49:47 +0000

I have made these more times than I can count now and they are amazing every time. My favorite mix in is a third cup of dark or milk chocolate chips. The bite of blonde brownie with a small hit of darker chocolate is heavenly! They never last long around my house!

By: Amanda

Amanda — Wed, 20 Mar 2024 03:44:15 +0000

I don’t know what I did wrong. But it wasn’t chewy or flaky top. it was cake like texture. I followed the recipe. I don’t like the caky texture .

By: Rangdrol

Rangdrol — Tue, 19 Mar 2024 11:05:55 +0000

These are great. I started making blondies in the 80’s when working for Rosies’ Bakery in Cambridge, Ma, as a froster. Your recipe is exactly like hers and she also used cornstarch. I also read somewhere that when using Pyrex or glass we need to reduce heat by 25 degrees—but we also need to add an additional 10 minutes. I saw your recipe notes but one of those equations was missing.

By: Gloria

Gloria — Sun, 10 Mar 2024 03:36:17 +0000

My family favourite over and over and over!!!

By: Laura Wells

Laura Wells — Fri, 01 Mar 2024 22:35:03 +0000

This recipe checks all the important boxes:1- Delicious, 2-Easy to make, 3- No weird ingredients, made from things I usually have on hand, 4-Can be thrown together really quickly, makes a good last minute dessert recipe for company (or yourself). Like every other recipe we’ve tried from Sam, this does not disappoint.

By: MCMom

MCMom — Tue, 20 Feb 2024 01:50:20 +0000

These turned out great, and they are not cloyingly sweet like some blondies. I baked them 27 minutes, and they came out with that crackly top and (once they were completely cooled) a nice, chewy—but set—center. Thanks also for including gram measurements as well as a link to your preferred method of measuring dry ingredients. Too often errors occur because the recipe author is a “dip and sweeper” while the person following the recipe is a “spoon and leveler,” or vice versa.

By: Mary Margaret

Mary Margaret — Sat, 17 Feb 2024 19:12:05 +0000

I made these for my son’s baptism and they’re amazing! I subbed pecans for the walnuts (southerner here!) and left out the chocolate chips. Absolutely delicious! These might just become my go to treat.

By: Mary M

Mary M — Wed, 14 Feb 2024 20:35:22 +0000

I made these today. They are delightful.

By: Deanna Drew

Deanna Drew — Mon, 12 Feb 2024 03:10:31 +0000

I made these for a party tonight. Everyone LOVED them. They were very moist and chewy. I loved the walnuts with the white chocolate chips. Delicious!

By: Linda Marie

Linda Marie — Sun, 11 Feb 2024 21:20:20 +0000

Hi Sam, a friend of mine is going through some tough stuff right now but mentioned she wanted to make herself blondies, but just didn’t have the
energy nor motivation to do it. So I decided to bless her with your recipe,
and she loved them! So did I, my husband my parents, as I made a double batch!
Thank you SO much for a delightfully melt-in-your mouth sweet treat! I will be
coming back again and again to make them!

By: Heather

Heather — Sun, 04 Feb 2024 18:40:55 +0000

Wow! These were so good and easy to make. I used my stand mixer to mix and left out the walnuts. I used a hose pan and they took 33 minutes to bake. They were perfection! Will make again!

By: Barb

Barb — Sun, 28 Jan 2024 00:47:15 +0000

In reply to Gloria.

These are absolutely delicious! I followed the recipe exactly and they came out perfect. It took exactly 20 minutes to bake. Thank you so much for the recipe. My husband loves them too. God bless

By: Sam

Sam — Sun, 14 Jan 2024 14:44:08 +0000

In reply to Gloria.

Thank you so much for letting me know how they turned out for you, Gloria, I’m so glad everyone enjoyed! ❤︎

By: Sam

Sam — Sun, 14 Jan 2024 14:42:41 +0000

In reply to Celestine.

I’m so happy to hear this, Celestine, thank you so much for trying my recipe!

By: Celestine

Celestine — Sat, 13 Jan 2024 20:08:37 +0000

This has been the best Blondie Recipe I’ve tried hands down! In fact, I use this recipe as the base to convert it into sourdough Blondies and add spices and flavorings depending on the latest cravings (gingerbread blondies are the favorite so far). It’s never let me down and I use it at least 3 times a month. Thanks for such an excellent recipe!!

By: Gloria

Gloria — Sat, 13 Jan 2024 18:36:02 +0000

Slight crackle on the outside, fudgy and delicious in the inside! Everyone wants me to bake more of them. I used large white chocolate chips and walnuts! Thank you for this recipe which was fast and easy.

By: Sam

Sam — Fri, 12 Jan 2024 21:46:46 +0000

In reply to Jade Jones.

Hi Jade! Hmm, I haven’t experienced this before nor does it seem like others are running into this issue based on the comments. Did you use a glass dish? It could require longer if so. I’m also wondering if perhaps maybe the sugar could have been accidentally over-measured or the flour accidentally under-measured, especially with how you described baking the single piece and having it melt. You can see in the photos and video how they should turn out, and your experience definitely isn’t the expected outcome or one I’ve run into or seen others complain of. I hope that helps!

By: Jade Jones

Jade Jones — Fri, 12 Jan 2024 21:26:11 +0000

I have tried many recipes and saw this had a lot of positive reviews. I made these and had to bake for 15 minutes longer as they were very uncooked in the middle of a 10″×12″ pan. Once the pick came out clean, I took them out and rested for an hour. the majority of the blondie (other than the edges and thin layer on top) was like a gooey caramel. I tried baking a single piece for longer and it just proceeded to melt into nothing. I have a baking business and bake 3-5 times a week and never had something come out like this before. No alterations to ingredients, measurements, or temperature of my oven.

By: Sadia

Sadia — Fri, 12 Jan 2024 11:50:58 +0000

In reply to Janice carter.

I just made them and I love them.They r superb.My 18 year old daughter said they r yum,u must start selling them.Taste like u got it from v best bakery in town.I melted some white choc ,cream and tiny bit butter and put it on top.u must try this recipe,it’s simple ,quick and amazing.Thanks for sharing your amazing recipe of Blondies with us.

By: Kate

Kate — Fri, 05 Jan 2024 15:22:48 +0000

I’d never heard of Blondies until I heard them mentioned on a BBC baking show.
Out of curiosity, I googled for a recipe and yours popped up.

I followed your directions to the letter, added only white chocolate chips and used a glass baking dish, because I don’t have a metal one.

They are AMAZERFUL!
Both hubby and i fell in love with the first bite. Perfectly chewy, with a vanilla caramel flavor that is to die for. Hubby loves the chips, I believe they would be every bit as good without them.

By: Janice carter

Janice carter — Fri, 29 Dec 2023 14:34:54 +0000

I tried this particular recipe (with my daughter) after a failed attempt from a cooking e-book. In this Best Blondie Recipe I reduced both sugars, added 1 1/2 tablespoons of cinnamon and 1 teaspoon of cloves, with 1/2 cup of walnuts blended with 1/2 cup of the all-purpose-flour my Ninja. This was then added to the rest of the flour.
I did use an electric blender for mixing the melted butter and sugar. As well as the 2 eggs and one extra egg yoke.
My kids love Butterscotch Chips, so I added them to the mix instead of Chocolate Chips.
I did use a glass 13 x 9 inch pan and it did require 3 more minutes of cooking time.
The kids absolutely “LOVE” them!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 28 Dec 2023 16:56:29 +0000

In reply to Veronica Herring. Hi Veronica! Is your maple butter made with real butter, or is it a maple syrup spread? If it's made with real butter it might work here, but the maple spread/maple cream will not. You can absolutely leave out the nuts and swap in the butterscotch chips though! You could always spread your maple butter on scones, waffles, or pancakes 😊

By: Veronica Herring

Veronica Herring — Thu, 28 Dec 2023 16:09:00 +0000

I have maple butter that I would like to use in a dessert recipe. Could I just substitute the butter in this recipe with the maple butter? Would I need to change anything else? Also, I’m leaving out the nuts due to allergies. I wonder if butterscotch chips would be better than chocolate with the maple butter. Thank you for any suggestions.

By: Sam

Sam — Tue, 19 Dec 2023 18:26:11 +0000

In reply to sc.

Hi! The flour amount is correct and they definitely should be moist and chewy, not dry. I’d double check that the flour was measured properly and make sure they weren’t over-baked, that would make them dry. I also have a step-by-step video in the recipe card if that helps you to see exactly how the batter should look at each stage.