Comments on: The Best Blondie Recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 18:21:41 +0000

In reply to Carrie. Yay! So glad our recipe turned out for you Carrie!

By: Carrie

Carrie — Mon, 27 Jul 2026 00:55:30 +0000

Thank you so much!!! After coming from another website and their blondie recipe that failed horrendously, (I think their sugar to flour ratio was way off) I was determined I was going to successfully make blondies!! It irritates me so bad when a recipe doesn’t turn out! I haven’t tasted these yet, but I pulled them out of the oven and they look beautiful!! Absolutely no issues! Can’t wait to actually try one! I’m much relieved to have not wasted valuable time and ingredients two times in a row 🤣

By: The SBC Club

The SBC Club — Tue, 21 Jul 2026 14:14:11 +0000

This recipe delivers… i reduced the castor sugar to 50 grams -to let the brown sugar shine… the bake turned out fudgy and delicious . Thank you for the recipe

By: Sam Merritt

Sam Merritt — Tue, 21 Jul 2026 02:05:07 +0000

In reply to Stephanie Lyn Rust. I'm so sorry to hear this happened, Stephanie! Did you weigh your flour? Did you make any substitutions?

By: Stephanie Lyn Rust

Stephanie Lyn Rust — Mon, 20 Jul 2026 04:05:21 +0000

This turned out so dry, dumped in trash.

By: Sam Merritt

Sam Merritt — Sat, 18 Jul 2026 02:08:55 +0000

In reply to Peggy Conlon. Thank you so much for trusting my recipes, Peggy! I'm so glad they've been such a hit! I'm very, very sorry to hear about your friend. I hope the family is enjoying the baked goods.

By: Peggy Conlon

Peggy Conlon — Fri, 17 Jul 2026 17:23:31 +0000

I’ve been making Blondies for many years (I’m old…😂). I’ve tried many recipes but this one is my favorite. Finding this website was similar to finding gold! I have a dear friend who is dying. I’ve made 3 batches of your recipe for her family. When I don’t know what to do for someone, I bake Blondies. Thank you!

By: Solomon

Solomon — Tue, 14 Jul 2026 18:50:45 +0000

Wonderful recipe! I was hesitant about the cornstarch at first but this recipe delivers. I cooked in a 9×9 for about 34 minutes instead.

By: Abigail

Abigail — Sun, 05 Jul 2026 21:27:48 +0000

This is a delicious recipe! I made it on a whim for my family yesterday because we needed more dessert quick – I underestimated just how many chocolate chip cookies kids could eat – and they did not disappoint. I read through the comments and made a small adjustment (-10g sugar) and swapped in chocolate feves for the white chocolate. I will be adding this recipe to my rotation of sweets for family events!

By: Michelle

Michelle — Fri, 03 Jul 2026 22:19:19 +0000

Love these! I always brown the butter though and comes out fantastic.

By: Emmy D

Emmy D — Mon, 29 Jun 2026 15:27:38 +0000

These were good. For every recipe I make, I use salted butter and a few pinches of salt. It makes the ratio perfect! I also did not brown my butter( I am 11 years old) and it was great. I also did not have enough brown sugar, so I used what I had(about 1/4 cups) and used granulated sugar+molasses. This recipe is very flexible.

By: Sam Merritt

Sam Merritt — Mon, 29 Jun 2026 01:59:34 +0000

In reply to Susan Hodges. Hi Susan! While I haven't personally tried it, many others have reported success using a gluten free flour substitute. :)

By: Susan Hodges

Susan Hodges — Sun, 28 Jun 2026 17:31:15 +0000

A question: will this recipe work OK using gluten-free flour, such as King Arthur Measure for Measure? Thank you!

By: Dan

Dan — Sat, 27 Jun 2026 08:29:42 +0000

Love the caramel flavour of the brown butter but this was WAY too sweet for me!!

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 14:48:24 +0000

In reply to Deya. Hi Deya! You could certainly top these with fresh cherries if you'd like. :)

By: Deya

Deya — Thu, 25 Jun 2026 16:49:51 +0000

Hi, can I put fresh cherries in as a topping?

By: Paula Crouse

Paula Crouse — Sat, 20 Jun 2026 22:03:41 +0000

LOVE THESE, THEY ARE DELICIOUS.

By: Taylor

Taylor — Sat, 20 Jun 2026 17:16:55 +0000

In reply to Brooke. browining butter reduces the volume since you are boiling off water within the butter. It may have been flat because there was not enough liquid ingredients in the batter.

By: Sam Merritt

Sam Merritt — Mon, 08 Jun 2026 01:44:20 +0000

In reply to Brooke. Hi Brooke! That's really odd! Did you use a larger pan? Make any substitutions or omissions? The thickness just comes from how much batter is in the pan. They don't really rise a whole lot. :( I'm glad you still enjoyed them! :)

By: Brooke

Brooke — Sun, 07 Jun 2026 23:27:15 +0000

The flavor is great, but when I tried making it with brown butter they came out really flat. Why is that?

By: Denise M Kelter

Denise M Kelter — Fri, 29 May 2026 20:52:50 +0000

I love this recipe, I make them for our Church Bake Sale so the time and people live them. They fly off there table. Thank you.

By: Ben Dover

Ben Dover — Tue, 26 May 2026 17:29:39 +0000

In reply to Sienna Samaradellis. I think that's a you issue bro.. you probably just under baked them

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 17:18:49 +0000

In reply to Sienna Samaradellis. I'm so sorry to hear this happened, Sienna! Did you use the toothpick test to see if they were baked?

By: Sam Merritt

Sam Merritt — Thu, 21 May 2026 18:38:11 +0000

In reply to Maddie. Hi Maddie! It is! My website has standardized a cup of flour to be 125 grams. This technically brings you to 281.25 grams, but personally I always use 285g, but there's no noticeable difference if you do or don't use the extra 3ish grams of flour. The weights listed are always what I personally use.

By: Maddie

Maddie — Thu, 21 May 2026 18:07:24 +0000

285g of flour isn’t equivalent to 2.25cups…which is it? I’m halfway through the recipe and pulling my hair out