*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
After reading the reviews, I was very cautious about the baking time and checked on the blondies after 25 minutes.
They were perfect, golden on top, soft and moist, but not undercooked.
I did not add any chocolate, although I think white chocolate chips would have been great.
The only change I made was to add an extra 1/2 teaspoon vanilla.
Very good - the batter tasted a lot like chocolate chip cookie dough, but after baking the brown sugar gave them a more caramel-y taste that was fabulous. (Plus my son dumped in extra vanilla which gave them a strong vanilla taste!) I baked them in a 9x13" pan for about 35 minutes or so, and they came out perfectly - a little crisp at the edges and a little softer in the middle, just like bar cookies should be. Fantastic recipe, thanks! :)
These were delicious brownies! I had tried other "blondie" recipes but none that were just right. This recipe is just that. Perfect. I took these to a party and they were gone in minutes. This recipe is a keeper! Thanks Stephanie.
good--but far too sweet. the second time i made them i reduced the sugar to 3/4 c each of brown and white sugar added white chocolate chips and chopped almonds and reduced the baking time to 25 minutes. those were a huge hit among my friends even the ones who demanded chocolate chips the first time. i also find they have less of a tendency to stick if baked in a glass pan.
My 13 year old made these and they were really good. I left her to her own devices she baked them in an 11 x 8 glass baking dish instead of the jellyroll pan. It took longer for them to bake but they were chewy with a nice vanilla flavor. She didn't have chocolate chips. I'm not sure I would add them it might be too rich and sweet they are sweet without the chips and would kill the notion of being vanilla. They were great just the way my daughter made them. Thanks!
A few edits from reviewers for a FABULOUS blondie: 3/4 cup of each sugar, white chocolate chips, 1 1/2 Tbspn vanilla (and I used Earth Balance in lieu of butter). I think my pan was 8x11 and baked for at least 30 minutes; I started checking at 15 minutes. The batter was very thick - like cookie dough instead of brownie batter - and I was a little concerned. But they're crispy on top and gooey in the middle and I'm in love!!
I didn't have any chocolate but was craving some brownies so I chose to make these...they were pretty good! I did cut out 1/4 cup of white sugar and increased the vanilla to 1 tblespn. I also used shortening instead of butter cooked for 25 minutes and viola! perfect!
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Vanilla Brownies to your Favorites