Butterscotch Blondies

  • RachBob Posted: 09/12/10
    Worthy of a Special Occasion

    I've always enjoyed making this recipe...the best part is telling people that it is a "healthy" version since it tastes so good! I even add butterscotch and chocolate chips if I am feeling sinful.

  • TMorgan Posted: 08/09/10
    Worthy of a Special Occasion

    I didn't think these were anything special. They definitely taste better the next day. Eaten warm, they tasted very eggy.

  • 9167111 Posted: 10/27/10
    Worthy of a Special Occasion

    The Egg Replacer gives a chalk taste.

  • love2eat2live Posted: 10/10/10
    Worthy of a Special Occasion

    wow! my husband i loved loved these. the texture was perfectly dense. the only adjustments i made was i used 3 room temp eggs since i didn't have any egg substitute and i used 2 extra tbs of butter ( i know not light) but the end result was fantastic

  • woodwardj Posted: 12/21/10
    Worthy of a Special Occasion

    This is my favorite blondie recipe. I've been making this since the recipe was shown in Jan. 2007. I use 3 whole eggs in place of the egg substitute and I add fresh cranberries.

  • mrkeith Posted: 09/12/10
    Worthy of a Special Occasion

    Love this recipe. I've made is multiple times and it's always a hit, except I add white chocolate chunks and walnuts to the recipes.

  • Sarita322 Posted: 10/11/10
    Worthy of a Special Occasion

    Ok, the blondie did taste good but the calorie to portion ration was not worth it if you're doing weight watchers...i mean the true serving size is like half and inch by half an inch!

  • reesai Posted: 09/07/13
    Worthy of a Special Occasion

    My go to quick dessert recipe. I use whole eggs instead of egg substitute instead (its usually what I have around the house).

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