Um, SaraFish, I love you! These are amazing. Even after subbing whole wheat flour they were so good. I made them as cupcakes and melted a little butter on them. OMG.
Yum!! I'm on a mission to find a brownie closest to one I used to make all the time when I was a kid. This one is pretty close! (My recipe was called a butterscotch brownie.) I added a little maple syrup instead to try to make it closer to the one I was imitating. They are so nice and soft and so easy to make. But definitely don't underbake and let them cool before cutting them, as the recipe says. Think soft and cakey, not chewy-gooey.
I made these today for a friend and I as well as my son. We all enjoyed them. VERY easy to make! Thanks again! I think maple extract would go great in this!
Wow, made my second batch last night, and my picky nieces licked the batter, ate piece after piece, and requested them for their lunch snacks. Took the first batch to the beauty salon for my hair dresser's b-day, and they were a hit. I also doubled the ingredients for a larger batch, added egg substitute, a brown sugar splenda/regular brown sugar combo, and used "I Can't Believe It's Not Butter" bars for the second batch; they came out just as delicious! this is going into my recipe box as one of my faves; thanks so very much for sharing it.
I made these last night and they are delicious. I am such a beast, I hoarded them and now they're almost gone. I followed the recipe exactly and put toffee chips in them. Really great flavor and they look nice and golden too. I might make these for my boss since he is a weirdo and doesn't like chocolate. Thanks for the great recipe.
These are really tastey! I used 1/4 cup butter instead of the 1/2 cup margarine, and I didn't melt it. I also used an 8" x 8" glass pan. It left the batter a little thick, but didn't affect the outcome. I didn't add any mix-ins, but wished I had after the fact. Some nuts would have added to the texture. Overall a great recipe.
I used butter instead of margarine, and I only used a quarter cup (half stick) of butter. These blondies were delicious! My husband rarely eats any kind of baked goods, but he loved these.
So... sorry to give this a bad review, but I just have to. I followed the recipe and they turned out SO weird. They were super greasy, and really even after a rather long extended baking time the top and sides were cooked well and the inside just stayed really soft (from all the grease) and when they cooled and you remove one from the pan it left a pool of grease beneath it. I know how to bake, I am not used to things I make not turning out. So do I recommend this recipe? Not so much. Maybe if you cut the fat in half or something? The flavor was very nice, but I couldn't stomach it because of how greasy they were, sorry.
These are definitely outstanding. I used about a third of a cup of peanut butter instead of nuts, etc. and I only used a fourth cup of margarine, which I didn't melt, but blended with the sugar, PB, and other wet ingredients before adding the dry ingredients. I did bake as directed and they came out with a wonderful brownie texture. I may try a little more PB next time because I love it, but these were exactly what I was looking for. Thanks, SaraFish for an outstanding recipe.
These are awesome brownies. I've made two batches of them already--the first time I did 1 1/2 times the recipe for a 9x13 pan, and the second time I doubled it for a 9x13. In the second batch I substituted a fourth of the vanilla for milk, since I'm not a big vanilla fan, but that's just personal preference. I used butter instead of margarine and greased and floured the pan just to make sure that the edges wouldn't stick. I like mine slightly gooey, so I made sure not to over-bake. (20 min. in my oven for the double batch)