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124 Reviews
Corey B.
April 11, 2021
These are good with vanilla ice cream, but by themselves, they are a little too dense and gooey for my tastes. A little baking powder might improve the texture.
Natalia J.
March 13, 2021
Mhhhh maybe i did some kind of mistake, but didn't really turned out good to me. I would definetly lower the oven time or at temperature if you don't want them to end super crispy after cooling. Also, more sugar or less flour, if it wasn't because of the chocolate (which also didn't have enough) it didn't really taste sweet. This was my experinece with this recipe, although I might be the one who has done some kind of mistake lol since all the reviews are so good.. anyway maybe a lil less flour and more chocolate chips could do the trick
noa47
January 30, 2021
So good! I made a double batch in a 9x13 pyrex pan and had to bake it a bit longer – about 35 min in my convection oven. They're quite a bit thicker than the picture when you do it this way too, since 9x13 isn't exactly double 8x8. I'm not usually a blondie person but I had a craving and these were perfect!
Risa
January 2, 2021
Overall okay, but this needed to be bakes far longer than 30 minutes, unless you like a very uncooked, raw like texture. I had mine in about 50, 60 minutes before it was no longer runny batter.
Mollie C.
October 18, 2020
Insanely good and so easy. The brown butter just takes this to a new level! Can't wait to double the recipe next time to bring to a party.
Cassie S.
July 31, 2020
I don't know how these have anything less than 5 stars. Everyone who tried them was obsessed. For reference, I followed the recipe exactly, except I swapped in roasted chopped pecans for the chocolate chips. I cooked for 30 minutes in aluminum foil and the texture after cooling completely was perfection. Definitely the best blondies I've ever had and maybe even one of the best desserts.
estelle
July 23, 2020
This is one of my all time favorite recipes! I don't know how anyone can give these any less than 5 stars. I no longer care about brownies after making these. Add a fabulous chocolate fudge sauce and some vanilla Haagen-Dazs for the perfect dessert. I have made these many many times and my family goes crazy for them. They also travel very well in a suitcase. The only thing I have a challenge with is getting the butter to brown, but makes no difference to me because they are fabulous with butter that has not really browned. Maybe I am a coward and afraid to let the butter cook that long?
Lisa
May 1, 2020
Oh my goodness! These are so amazing! It took me longer to get the butter to the right stage of brown, but gee I love these things! My first try at blondies and after searching for recipes, I finally decided on yours because of the brown butter. I added toasted pecans and I only used 1 1/4 cup of dark brown sugar. I made a great choice picking your recipe!! :)
Grace D.
April 8, 2020
These are tasty, but soooo rich. My oven runs a little cool, so I cooked them for around 30 minutes, but ended up needing to leave them in for nearly 10 or so extra minutes to get the consistency I wanted, and ultimately they were still a bit more gooey than I'd hoped for. This was my bad-- the recipe doesn't call for any type of leavening agent, so I probably shouldn't have expected a cakey texture (just a little disclaimer for anyone thinking about trying these out!). Regardless, the flavor of these bars is wonderful!
zoumonkie
July 23, 2020
More time is not a solution for a too cool oven. Buy an oven thermometer. Figure out what you have to set the oven at to get 350 on your new thermometer. You may have to set your oven at 360. You may need a new oven. Spend the extra money for a convection oven
Cassie S.
July 31, 2020
Yes, good call out, these are definitely chewy, 0% cakey. But if you prefer that like I do, you'll be happy!
trysteroo
March 29, 2020
Just made these and they were fantastic! Went exactly by the recipe (except I didn't have enough brown sugar, so I made due with 1 1/2 cups, which worked fine), baked for 25 min, and they came out perfect. I'd chose to make these over chocolate chip cookies any day -- the texture and richness is so satisfying.
Melanie
March 13, 2020
So delicious! I added a handful of lightly toasted walnuts. Love to read the comments of all the the variations. 30 minutes was perfect, even though they appeared underdone. I gave them about 20 minutes to cool, so the first piece was still deliciously warm and gooey. Thanks for this recipe!
Katie
March 1, 2020
I made these yesterday as a half-birthday treat for my husband. He loves s'mores and a local coffee shop makes a version of a blondie with marshmallows and chocolate, so I tried to replicate that. I cut about a half cup of sugar out of this recipe and added about 2/3 cup graham cracker crumbs and pieces, plus about 2/3 cup chopped up marshmallow pieces, along with the chocolate. They were fantastic! Great recipe.
Mowse
January 26, 2020
I made a batch of these earlier today for dessert tonight. Used a cup and a half of a mix of light and dark brown sugar, and added butterscotch chips. They are amazing. From now on this is my Blondie recipe. I love these so very much.
zoumonkie
January 27, 2020
Butterscotch chips are like bacon. Everything is better with butterscotch chips even peanut butter cookies
Elizabeth S.
January 20, 2020
The browned butter makes these amazing - well worth the little bit of trouble. I doubled the chocolate, using bittersweet and a milk-chocolate-with-toffee-and-almonds bar. I also proportionately doubled the entire recipe, and baked it in a parchment-lined 9x13 metal pan; 31 minutes was perfect. I was worried they were underdone (nearly raw), but they set up well when they were completely cool.
My very young sons "helped" me make these, and we all loved the results. Thanks so much, Phyllis!
My very young sons "helped" me make these, and we all loved the results. Thanks so much, Phyllis!
Phillip M.
January 3, 2020
Just made these for the first time with no issues. My notes:
- completely cooled brown butter
- used roughly the same amount of sugar (could be a 1/4 cup less)
- creamed all liquids for roughly 5+ minutes (you really want to do this for cookies to incorporate more air into mixture). Should be fluffy-ish by the end
- aluminum foil and some canola oil spray (just to be safe)
- started with 26mins in the oven. Didn't look as done on the top as I'd like. Popped back in for 3mins. Think this really only needs about 27mins though
- cool in-pan on wire rack until pan is cool enough to touch
First time baking and eating blondies. Dope recipe. 2020 is starting off right
- completely cooled brown butter
- used roughly the same amount of sugar (could be a 1/4 cup less)
- creamed all liquids for roughly 5+ minutes (you really want to do this for cookies to incorporate more air into mixture). Should be fluffy-ish by the end
- aluminum foil and some canola oil spray (just to be safe)
- started with 26mins in the oven. Didn't look as done on the top as I'd like. Popped back in for 3mins. Think this really only needs about 27mins though
- cool in-pan on wire rack until pan is cool enough to touch
First time baking and eating blondies. Dope recipe. 2020 is starting off right
Melanie N.
December 10, 2019
Just made these for the first time today. While they didn't get the "crackle" on the top, they did get that crusty flakiness when cooled and I cut them. I used just a little bit over a cup of packed dark brown sugar and trust me, it was enough. These are VERY rich.
Rachel G.
August 31, 2019
It’s perfect. I had to brown the butter for longer than anticipated and I kept it in my toaster oven (I didn’t want to wait for my *real* oven to pre heat) for about 30 min. If there is butter on top, Im guessing the butter probably didn’t get cooked well enough for it to clarify. It was gooey and yummy. Thank you!
Tam
August 29, 2019
I followed the recipe exactly, however, I extended the baking time by about 3 minutes. I did not achieve the crackly top look nor the gooey chocolate inside. However, the taste was divine. I thought this recipe looks a lot like the browned butter skillet chocolate chip recipe on this site, except for the lack of baking soda and the cookie only used egg yolk. Both recipes tasted good and similar. Can't go wrong with either.
DublinCakeEater
August 29, 2019
Have just eaten one of these, still warm...I have to say, even as a huge sugar addict, I found them a bit much! They are really tooth-achingly sweet. Sometimes that's a good thing, so I'm curious to see what they'll be like at room temperature, as another commenter has said the flavour develops and they're like toffee. At the moment, they certainly are delicious even if so sweet, with a distinctly dark brown sugar taste. Also, as I made them with dark brown sugar, they look as dark as brownies, so I wonder if the batch made for the photo were baked with light brown? Another note: I used just foil (unbuttered) to line the tin, and they stuck like crazy to the sides. I'll use buttered parchment next time.
Time will tell if I'll make these again. At the moment, not so sure.
Time will tell if I'll make these again. At the moment, not so sure.
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