Classic Blondies

Submitted by Anneliese8

"Traditional blondies, tastes a little like cookie dough even after baked. Always asked for the recipe!!!"

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 36 bar cookies
• Serves: 36

ingredients

• 1 1⁄2 cups butter, softened
• 1 2⁄3 cups granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs (room temp)
• 2 tablespoons vanilla
• 1 cup semi-sweet chocolate chips
• 3 cups flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 13 inch pan.
3. Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
4. With a wooden spoon, stir in chocolate chips, then add the flour, baking powder & salt.
5. Spread into the prepared pan.
6. Bake for 45 minutes.

Reviews

[meg.]

I made these exactly as the recipe says to. I hate to give a negative review, but these just weren't good. They took over an hour to bake, and there is such a thick crust on both the top and bottom of them that they are just tough. They smelled sickeningly sweet while baking, and they don't have the texture that I had imagined. I'm sorry to say that I won't be making them again.

 

[GlamCandy]

These are awesome! I cut the recipe in half, baked it in a 8x8 square dish and it still made good size bars. They are very thick, a bit dense and cakey. I love that even the next day they taste like they were just baked....they are gooey and just like cookie dough on the inside. So easy too!

 

[Kasha]

Easy to do with things you probably have at home. Good, but sweet, and makes a lot. I cut the recipe in half and put in an 8x11 biscuit pan. They went the consistency I remember, these were cakier, but still nice and really fast.

 

[Starluvsky]

Loved these. I used only 1 1/4 cups butter and I decreased the granulated sugar a little and increased the brown sugar. Instead of chocolate chips I used pecan pralines and the outcome was great. Thank you.

 

[Food Pundit]

Oh this was awful. What a waste of perfectly good butter and chocolate chips. There is far too much butter in this recipe and the result is mushy, sickly sweet mess. We managed to choke some down with the aide of big glasses of milk, but even still this is too rich. And the blondies look ugly. The outside baked quickly and rose very high. The center kind of slumped downward. I also had to extend my baking time by about 15 minutes to get the middle a bit more solid.