Toffee Blond Brownies

I followed the recipe as written (quite unusual for me...), and baked for 22'. I expected these blondies to be moister, but they are still great, especially with a bit of ice cream on top!

These were excellent! So easy you could've sworn you were leaving out a step or an ingredient, but they turned out just like the picture and tasted even better! My only wish is that the serving size was a little bigger because you just want that taste to last a LITTLE longer.

My husband thought these were delicious, easy to put together and very tasty. Next time will use more toffee bits. A definite repeat.

Wow, are these yummy. Took advice of others, used a few more toffee chips, pressing them into the top. Also used a whole egg instead of substitute. My family went loco for them - I had to practically beat them away from the pan. I plan on making a double batch for my Bunco group later this week.

No real flavor and dry.

These are so good. I make them all the time for gatherings and people always want the recipe. For simplicity's sake, I just use an egg instead of the egg beaters. It makes the recipe not as light, but its just easier because I always have eggs in the fridge. You also need to watch the time on these closely. They are almost always done right around 22 min for a single batch and 25 min for a double batch.

These brownies are so delicious and quick and easy to make. I took them to a potluck and everyone asked for the recipe!

These babies are amazing! I doubled the recipe and baked it in a 13x9 inch pan for 23 minutes. They are quite thin but taste AMAZING! You need to make these!