Comments on: Blondie Recipe

By: Matt

Matt — Sat, 01 Jul 2017 10:09:46 +0000

Just made these and they are wonderful, however they are super-sweet and I even used dark chocolate chips. Next time I might use unsweetened coconut or reduce the sugar by 1/2 cup. Also mine took a solid 30 minutes in the 9×13 pan.

By: Amanda

Amanda — Tue, 09 Aug 2016 13:36:22 +0000

These look amazing, and they have the crinkle top too. I cant wait to make them.

By: Maurisa

Maurisa — Sat, 30 Aug 2014 16:46:20 +0000

Made these with GF flour and they were awesome! Thank you!

By: Avery

Avery — Fri, 28 Mar 2014 02:45:40 +0000

Just threw these in the oven and they smell HEAVENLY! My only issue is that I was overeager and didn’t let the brown butter cool, so when I threw chocolate chips in they all melted. These blondies are now going to be a bit marbled with chocolate instead of having chocolate chips in them 🙂

PS Shelly I have recently been on a Cookies and Cups recipe kick and have loved every single thing that I have made!! Keep up the amazing baking because you have a reader for life in me!

By: Amanda Fry

Amanda Fry — Mon, 24 Feb 2014 01:28:11 +0000

These are about to go into the oven! The dough that I sampled tastes absolutely delicious! I love the added flavor of the brown butter! And coconut and chocolate?!?! You can’t go wrong here! Great recipe!!!

By: Stephanie Kowal

Stephanie Kowal — Fri, 21 Feb 2014 21:17:04 +0000

I like this blog because it show pictures and telling use how to make this recipes. I wish that I like coconut, so I can try these. I think must people will try them because they are brownies and chocolate chip.

By: Laurie A.

Laurie A. — Sun, 16 Feb 2014 23:05:01 +0000

ohhh… I am so going to have to make these soon. First your way and second time with the addition of chocolate toffee pieces (Heath or Almond Roca) and white chocolate to resemble the long gone but not forgotten Toffee Almond Bars from Starbucks. These blondies may be just the ticket to the closest to a clone of those bars. I love coconut too, so I will definitely have to try these.

By: Michelle

Michelle — Wed, 12 Feb 2014 21:09:52 +0000

In reply to Maria Vivian.

It looks like you’re from the same side of the globe as me, and alas, shredded is apparently not the same as dessicated 🙁 Our coconut is fairly dry and (I think) a bit sweetened, but “their” shredded/packaged coconut is more moist and flavourful. I still haven’t found somewhere to get it, though I hear it’s more readily available for people in the UK than for here (so if you’re in the UK, you’re in luck!)

On an unrelated note, as a non-US native, I still can’t quite work out what the difference is between a chocolate chip cookie recipe baked in a pan and left gooey in the middle and a blondie recipe. Other than the butter (melted vs solid form), I don’t see a huge difference in most of them, so I’m at a loss without actually trying a proper example of one. Anyone have any advice/information/hints?

By: Jen @ Fresh From The...

Jen @ Fresh From The... — Wed, 12 Feb 2014 20:14:15 +0000

I WISH I liked coconut, but alas, I hate it with the hate of 1000 burning suns. Ahem. Uh. Yeah. Maybe I’ll try making these omitting the coconut!!

By: Maria Vivian

Maria Vivian — Tue, 11 Feb 2014 09:28:59 +0000

Forgive the ignorance, but is that dessicated coconut? If not, where do I get that kind of coconut?

Thanks!