think that Bridget and Julia are one of the best cooking/commentating duos. they have a great chemistry and share so many cooking/baking insights. bravo. thank you for the recipe
I add a slurry of milk powder to the melted butter before browning it. It greatly boosts the brown butter flavor to add more milk protein and sugar that can brown. A stick of butter otherwise only has about 4 g milk solids, I calculate.
I just made these and the reason I love this recipe (besides how good they are) is that I only need to wash one bowl and one whisk. The pan I bake in stays clean with the foil, and the pan I browned the butter in gets used for what I am making for lunch- in this case I used it to sautee onions for onion soup. Any browned butter that remained just deepened the flavor of the onions. As I get older I get less interested in impressing guests and getting compliments and more interested in cutting down the labour. And I used the sautee pan to toast my pecans before the butter. Then just wiped it out with a paper towel.
Fantastic video! I know it's about the delicious butter blondies you made, but on another note, I just love seeing the two of you in the kitchen together. You can just feel the good energy! I love butter blondies and will definitely be using your recipe this week. Although blondies are one of my favorite desserts, I haven't had one for years. I'm going to fix that! :) Thanks again lovely ladies.
Thank you for listening ATK! The new relaxed format is far better than the old stiff and fake scripted format. The organic commentary is what your viewers want. The relatability factor just shot through the roof. Looking forward to more episodes like this. BRAVO!! 👏
I made these yesterday and they are amazing! My guests and I heated the blondies and had it with a side of vanilla ice cream. It does not need to be heated! Heating it took it from chewy to gummy. I had one today at room temp and it was perfect! Chewy and wonderful toffee flavor! Definitely toast the pecans! I think I would prefer these without the chocolate and add extra pecans! Perfect make in advance dessert since it's even better the next day!
I made these yesterday. They turned out really well! They're moist and chewy and spring back a bit when you compress them, as well as having that deep butterscotch flavor. Damn though, browning butter terrifies me. It went so fast from a deep golden caramel color to toasted bits floating around, had to run for my butter life to get it into my batter bowl before it overcooked.
To all the ladies and gents who have long hair, I want to thank you for pulling it back out of your faces when you are demonstrating recipes for us. One of my pet peeves is hair hanging all over someone’s shoulders and face etc. when they are cooking. I’m going to try these brown butter Blondies.
I LOVE Blondies! My mother and I used to make them when we wanted something vanilla and sweet and we had no chocolate chips for making Brownies my brother had usually eaten all of them..we used toasted walnuts because the walnuts had such a deep nutty flavor and extra vanilla extract.. and some chocolate chips if we had them or vanilla bean and this made them perfect.. when my father and brother were away for the weekend they really missed out we'd scarf them ALL up!! nothing left. of course their unsophisticated palettes left them not knowing what they were missing or we would have had to make them every day! Another men being away recipe that we used to make was my grandmother's recipe for potato candy.. yummy!!
Ya know, I read the comments…I should have trusted them. I buy ALL the Best recipes books and the recipes are fool proof, but these turned out just like the comments said….dry, and NOT chewy…very cake like. Idk if it’s too much flour, or too many eggs. It’s a fail.
These looked way over cooked and dry; since every oven is different I would check them at 25-30 minutes. Plus they certainly are sugar overload and I would use bittersweet chips…. Of which she never said how much to add so I would add only 1/3 to 1/4 cup. Possibly 3/4 cup of the pecans too. There has to be another way to get a stronger butterscotch flavor. Does anyone know?? Please let us know!!
I tried this recipe last week and it felt like it was way too much sugar. It sticked to my foiled lined pan and my teeth hurt from how much sugar these have. I thought I screwed something up, but double checking the recipe it seems I measured everything right. Also the final texture wasn't that good, they looked under cooked in the center and extremely dense. Also I don't know about the butterscotch flavor, it's my first time trying this recipe, I just wanted to share my experience with this one in particular.
Yes Michael I agree with you. I researched other butterscotch blondie recipes and she definitely has too many eggs. All the other recipes use 2 eggs for that amount of flour so that would contribute to them being dry, cakey and dense. Some recipes used much less sugar. I think finding a decent recipe and modify it using the cook country butter browning, vanilla and salt amounts would make a great blondie. Also definitely less baking time. The amount of sugar plus corn syrup was insane!! Their recipes aren’t always the be all end all I have found. They certainly have a huge cult following and it makes me wonder if the comments are honest!
@@ljay4996 I've tried a few of their recipes with great results in the past but this one doesn't seem like it's going to work out. About the comments a lot of people are going to watch the videos and comment without even trying to make the recipe, it's like people watching cooking tv shows without trying to make the food. I think something about watching someone else work makes people feel good without investing the time, that's why you see so many positive comments.
You ATK folks talk about the benefits of using gram measurements for greater accuracy. But then you revert to volumetric measurements. Argh... In our first baking class at King Arthur, the instructor had us weigh what we judged to be one cup of flour. Then she went around the room polling the students for their answers. The point was well made. If you strive for accuracy, buy a gram scale and USE IT. Please!
They (nor your 10th grade science teacher) have ever said grams are more accurate than ounces because accuracy depends on the instrument, not the chosen unit. They are telling you that scales are more accurate than measuring cups. Also, read the other reply to your comment and use the button on your scale that toggles between ounces and grams. If yours doesn't have one, invest in a better scale.
wonder why we Americans are amongst the unhealthiest people on earth? You can make a healthier version of this recipe . Butter brown sugar salt corn syrup nd aluminium foil ? NOT GOOD Try coconut oil monk fruit sugar parchment paper and molasses it will be better choice and a lot healthier . You are wonderful cooks but please find the healthiest way to make a recipe many people look up to you You have the bully pulpit to change how we Americans cook and eat YOU CAN DO IT .I BELIEVE IN YOU.
I'll give these a go because they seem packed with flavor, but I have slight reservations about the final texture --- the ones I make now have more a fudgy looking chewy texture, these appear a bit more cakey.
think that Bridget and Julia are one of the best cooking/commentating duos. they have a great chemistry and share so many cooking/baking insights. bravo. thank you for the recipe
I like their subtle sexual tension
I miss Gimbal
@@xkaxsky.69 grow up.
do you mean Kimball? He is a total pill.@@MikehMike01
do you mean Kimball? He s a total pill.@@MikehMike01
I want to see an episode where these two have drinks and cook at home...
I bet it would be a hoot
With maybe more variations on "up your alley" 🙂
Me too!
Okay! A good Blondie recipe. Yes! Thankyou. Also the visual how to of Browning butter.
I add a slurry of milk powder to the melted butter before browning it. It greatly boosts the brown butter flavor to add more milk protein and sugar that can brown. A stick of butter otherwise only has about 4 g milk solids, I calculate.
Very interesting tip, good to know. Makes sense. Thank you.
Bridget and Julia are BFF goals! 😊❤
I just made these and the reason I love this recipe (besides how good they are) is that I only need to wash one bowl and one whisk. The pan I bake in stays clean with the foil, and the pan I browned the butter in gets used for what I am making for lunch- in this case I used it to sautee onions for onion soup. Any browned butter that remained just deepened the flavor of the onions. As I get older I get less interested in impressing guests and getting compliments and more interested in cutting down the labour. And I used the sautee pan to toast my pecans before the butter. Then just wiped it out with a paper towel.
Perfect! I'll probably use your workflow when I make this 😊
Fantastic video! I know it's about the delicious butter blondies you made, but on another note, I just love seeing the two of you in the kitchen together. You can just feel the good energy! I love butter blondies and will definitely be using your recipe this week. Although blondies are one of my favorite desserts, I haven't had one for years. I'm going to fix that! :) Thanks again lovely ladies.
I actually made these a few weeks ago. So good.
"actually"
Thank you for listening ATK! The new relaxed format is far better than the old stiff and fake scripted format. The organic commentary is what your viewers want. The relatability factor just shot through the roof. Looking forward to more episodes like this. BRAVO!! 👏
Beautiful! Hello, blondies all! I ❤❤blondies, so I’m definitely making this recipe simplified. Ty 😘
Love these two ladies. They always tell us why we do certain things in recipes.
I made these yesterday and they are amazing! My guests and I heated the blondies and had it with a side of vanilla ice cream. It does not need to be heated! Heating it took it from chewy to gummy. I had one today at room temp and it was perfect! Chewy and wonderful toffee flavor! Definitely toast the pecans! I think I would prefer these without the chocolate and add extra pecans! Perfect make in advance dessert since it's even better the next day!
Great video ❤ Also love how your shirts are the same shade as your individual eye colours! Wardrobe was 🔥 for this shoot!
I made these yesterday. They turned out really well! They're moist and chewy and spring back a bit when you compress them, as well as having that deep butterscotch flavor. Damn though, browning butter terrifies me. It went so fast from a deep golden caramel color to toasted bits floating around, had to run for my butter life to get it into my batter bowl before it overcooked.
I've never seen or had blondies before. This looks fantastic. I definitely have to try this recipe.
Brown butter is game changer for any recipes sweet and savory.
To all the ladies and gents who have long hair, I want to thank you for pulling it back out of your faces when you are demonstrating recipes for us. One of my pet peeves is hair hanging all over someone’s shoulders and face etc. when they are cooking. I’m going to try these brown butter Blondies.
Thanks ladies! More recipes to fatten up this holiday season🐷🐷
Made them! They were a big hit! Thank you.
Thank you
I, like Bridget, love butterscotch, toffee and molasses flavors. She's a good lady.
These look sooooo good!
Love this!
That looks next level! I want
I love u guys. I can't wait to try these. I only have non stick pans. Hummmm
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
*Delicious* 😋
Yummy!
(5:27) Woops! A little spill for the pros...
I LOVE Blondies! My mother and I used to make them when we wanted something vanilla and sweet and we had no chocolate chips for making Brownies my brother had usually eaten all of them..we used toasted walnuts because the walnuts had such a deep nutty flavor and extra vanilla extract.. and some chocolate chips if we had them or vanilla bean and this made them perfect.. when my father and brother were away for the weekend they really missed out we'd scarf them ALL up!! nothing left. of course their unsophisticated palettes left them not knowing what they were missing or we would have had to make them every day! Another men being away recipe that we used to make was my grandmother's recipe for potato candy.. yummy!!
what cookbook is this recipe featured in please
Yum😋
I have a salted butterscotch candle and I can imagine that by the way it smells salted butterscotch would be most tasty in a blondie.
Very very good
I love to add butterscotch chips to blondies. Second choice I'd peanutbutter chips. Mom made more blondies than brownies. Guess that's why.
Any corn syrup replacement for those of us allergic to corn?
@@sandrah7512 oh duh, of course! That's how I make pies. I should have thought of that. Thank you!!
Im gonna try putting in dried mango chips
Hey! Can I have one please?
🙏
What happens when you add dark chocolate chips?
What can I use instead of corn syrup
Maize syrup
got to love how the fucking recipe is behind a pay wall...
Caramel dark chocolate sea salt apples please
I'm sorry, this is America's Test Kitchen not short-order video.
@@charlieharris3240 hahaha! Just putting wishful thinking out there😀
Ya know, I read the comments…I should have trusted them. I buy ALL the Best recipes books and the recipes are fool proof, but these turned out just like the comments said….dry, and NOT chewy…very cake like. Idk if it’s too much flour, or too many eggs. It’s a fail.
Mine turned out perfectly chewy. Sorry you didn't have good luck with this recipe. I did notice there were even better the next day.
Sprinkle some Lipitor, and it’s all good.
On my way to the kitchen to make me some Blondies
These looked way over cooked and dry; since every oven is different I would check them at 25-30 minutes. Plus they certainly are sugar overload and I would use bittersweet chips…. Of which she never said how much to add so I would add only 1/3 to 1/4 cup. Possibly 3/4 cup of the pecans too. There has to be another way to get a stronger butterscotch flavor. Does anyone know?? Please let us know!!
I tried this recipe last week and it felt like it was way too much sugar. It sticked to my foiled lined pan and my teeth hurt from how much sugar these have. I thought I screwed something up, but double checking the recipe it seems I measured everything right. Also the final texture wasn't that good, they looked under cooked in the center and extremely dense. Also I don't know about the butterscotch flavor, it's my first time trying this recipe, I just wanted to share my experience with this one in particular.
Yes Michael I agree with you. I researched other butterscotch blondie recipes and she definitely has too many eggs. All the other recipes use 2 eggs for that amount of flour so that would contribute to them being dry, cakey and dense. Some recipes used much less sugar. I think finding a decent recipe and modify it using the cook country butter browning, vanilla and salt amounts would make a great blondie. Also definitely less baking time. The amount of sugar plus corn syrup was insane!! Their recipes aren’t always the be all end all I have found. They certainly have a huge cult following and it makes me wonder if the comments are honest!
@@ljay4996 I've tried a few of their recipes with great results in the past but this one doesn't seem like it's going to work out. About the comments a lot of people are going to watch the videos and comment without even trying to make the recipe, it's like people watching cooking tv shows without trying to make the food. I think something about watching someone else work makes people feel good without investing the time, that's why you see so many positive comments.
_...i was taught that blondies don't contain chocolate..._ 🤔...
That browned butter is nearly Ghee.
Anyone else secretly hoping these two have been having an affair for years?😜
You ATK folks talk about the benefits of using gram measurements for greater accuracy. But then you revert to volumetric measurements. Argh...
In our first baking class at King Arthur, the instructor had us weigh what we judged to be one cup of flour.
Then she went around the room polling the students for their answers.
The point was well made. If you strive for accuracy, buy a gram scale and USE IT. Please!
They (nor your 10th grade science teacher) have ever said grams are more accurate than ounces because accuracy depends on the instrument, not the chosen unit. They are telling you that scales are more accurate than measuring cups. Also, read the other reply to your comment and use the button on your scale that toggles between ounces and grams. If yours doesn't have one, invest in a better scale.
This is ghee. This is how I make ghee at home
No thanks. Looks dry and cakey.
@Mohammed Pasha, that's what I thought too! 😬
The hosts or the blondies? Or both?
@CaptainFabulous84 say what you want about the blondies but don't be talking about Julia or Bridget🤬🤬
@@CaptainFabulous84 Hahaha
@@misssabina235 😆 🤣 😂
wonder why we Americans are amongst the unhealthiest people on earth?
You can make a healthier version of this recipe .
Butter brown sugar salt corn syrup nd aluminium foil ?
NOT GOOD
Try coconut oil monk fruit sugar parchment paper and molasses
it will be better choice and a lot healthier .
You are wonderful cooks but please find the healthiest way to make a recipe many people look up to you
You have the bully pulpit to change how we Americans cook and eat
YOU CAN DO IT .I BELIEVE IN YOU.
🙄
I'll give these a go because they seem packed with flavor, but I have slight reservations about the final texture --- the ones I make now have more a fudgy looking chewy texture, these appear a bit more cakey.