Blonde Brownies

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.

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.

This was simple, easy, and really good. I didn't have chocolate chips so I substituted cinnamon chips. Turned out great.

Tastes like chocolate chip cookies. Very good!

I've made these several times already. Very delicious and my family loves them. Wouldn't change a thing on them. I just add a scoop of ice cream when they are done. These don't last long in my family.