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I followed this recipe exactly as written except for 3 thing. I added a tsp of maple extract in additon to the vanilla extract. I use it in my cookies and thought it would be great as well in these. I also was short on brown sugar so I used 1 cup brown sugar and 1 cup regular white sugar. I also tend to like my brownies thicker so I used a 9 x 9 pan and then of course had to let them bake about an additional 10 minutes. Here in Colorado in high altitude i have problems w/ my baked goods not staying as soft, but since these are naturally soft they have been easier to keep fresh. I have made blonde brownies before and used other recipes but these are by far the best ones I've ever made.
I have made this recipe twice, and it is absolutely AMAZING. It is a great substitute for chocolate chip cookies, and is even better in my opinion. However, I did make a few small changes the second time around. I sifted my flour first, and then measured, which made it take about 1/4 less flour unsifted. I Also made sure to spray cooking spray in the pan before putting the batter in (you could also use a little but of extra melted margarine to spread in the bottom of the pan if you don't have cooking spray). Lastly, I covered the pan with tin foil as soon as it came out of the oven, and poked about 10 holes in the foil (this made the brownies a lot more moist). Everything else in this recipe I followed to a T. I will definitely be making this recipe again.
Yummy! My boyfriend was craving chocolate chip cookies and I wanted to make something a little different. These were a perfect compromise. It turned out like a gigantic soft chocolate chip cookie! I will definitely be making these again!
One of my favorites!
This was simple, easy, and really good. I didn't have chocolate chips so I substituted cinnamon chips. Turned out great.
I just made these today. Very easy to make and absolutely delicious!!!!
WONDERFUL! Dark brown sugar with a teaspoon of cinnamon in addition to dark chocolate chips (per recipe) and lots of pecans. Killer deliciousness!! Crackled top, chewy edges and softer middle - something for everyone. Thanks for a keeper recipe!
These were awesome. I didn't trust it at first when I made them because the batter was so thick, but it worked out wonderfully! They were dElicious.
I was going to submit my recipe for Blonde Borwnies, but it is almost identical to this one. We double the chocolate chips that are in this recipe, and only use 1/4 teaspoon baking soda. I never put nuts in mine, but may start now that I've read your version. Those are the differences! It is an excellent recipe, and I made it for years as a substitute to cookies for my boys' lunches. I am adding your version to my cookbook (with notes of the different quatnities). We love this brownie!
these were good and did stay VERY SOFT. i used walnuts and threw the chocolate chips in the mix as well as on top but the ones on top all sunk anyway so it doesnt really matter. the top got really dark and i thought it was going to be burnt if i left it in the whole time but they were not over cooked and like i said very soft.. almost too soft.. and delicious