Birthday Cake Blondies

Made exactly as written, and they were perfect! To make my life easier, I creamed the butter and sugar with an electric mixer, then continued using the wooden spoon. They were crunchy on the outside and gooey on the inside. A great blondie.

This recipe was not good. I was excited to make it because of how easy it is. It also doesn't require a mixer. Mixing the softened butter and sugar with a spatula was not possible. I ended up using my hands like pie dough. It looked more like a cookie dough at the end. I could barely spread it into the pan. I kept checking the recipe to make sure I had the right ratio of ingredients because it was so off. The only change I made was using parchment paper on the pan.

Added chocolate chips and coconut per comments- definitely would again!

Baked this according to recipe. Ended up baking 35 minutes and thought I might have over baked them until cutting into them after they cooled and they were bordering on being under baked. Not a recipe I’ll be making again.

Followed the directions exactly and am very disappointed. The "batter" was quite thick, literally had to use a knife to spread it, and the finished blondies are quite chewy--and very sweet besides. Edible, but I'll stick with the Maple Walnut Blondies.

These were a hit at the party I brought them to (all adults). I used coarse salt because it’s all I had and actually found that the hit of salt was important to balancing these out.

I made these last night and added the one cup chocolate chips. I kind of wish I hadn’t. Next time I’ll try with just sprinkles. It’s a super simple recipe that is great for guests who aren’t dessert focused. I am so I already ate three. Hopefully I’ll have enough now:)!!

Need to make a gluten free dessert, would this work with gluten free flour?

I made these for my grandson as he loves anything with sprinkles. They took way longer to bake than indicated, and even though I reduced the amount of brown sugar, they were still way too sweet :-( Will not make these again.

I made these yesterday, and I was disappointed. I had the same issue with baking: 15 min longer than the recipe indicated. In retrospect, I used a newer glass pan. For some reason, Pyrex glass pans that are supposedly 8 inches are really only 6 inches on a side at the bottom. This will cause a longer baking time. I continue to pick up the old style pans at estate sales for this reason.

Altered recipe by increasing each of the following ingredients — flour by 1/3 Cup, baking powder by 1/2 Tsp., 1/2 Tsp. vanilla extract & adding 1/2 Cup butterscotch chips. I found a jar of pastel matte spring sprinkles & cooked on the center rack for 25 minutes. No problems seen with raw or uncooked centers & used a metal pan.

Added walnuts and chocolate chips

Very sweet.

I thought these were surprisingly good. They are, however pretty thin at only an inch, or slightly less, thick with a nice, chewy center.

Can you double for 9 by 12 pan?