2 1/2 sticks unsalted butter 2 1/4 cup flour 1 1/2 tsp salt 1 1/2 tsp baking powder 2 cups brown sugar 1/2 cup granulated sugar 3 large eggs 1 tbsp vanilla 1. Brown butter 7-9 mins. Let it cool slightly 2. Mix dry ingredients 3. Mix butter and sugar until combined 4. Add eggs to butter mixture 5. Add vanilla 6. Add dry ingredients, mix until barely combined. *add nuts or toffee bits and mix until just combined 7.9x13 pan, buttered. To 350deg oven 35 mins
Made this today with your original recipe and it's perfect. The browned butter made the difference, taste heavenly. I reduced the sugar though. I did another batch using crushed peanuts, shredded unsweetened coconut with chopped pineapple and turned out gteat as well. Thank you.
This is the best base recipe for bloodies ever! I’ve tried a lot of recipes, but this works without fail. The brown butter makes all the difference! Thank you TJ!
I have made these. They are insanely delicious. The brown butter-brown sugar-vanilla combination is the bomb! I used a cup each of toasted cashews and coconut flakes.
This is my new favourite video from Thomas. I love blondies so much. I usually just use white chocolate but im definitely going to try toffee bits or coconut next time.
Making these now hope they're good. Batter tasted really sweet and salty....ok it was too salty cause he used course salt I used fine salt... really a shame because the written recipe when you follow the link in the description just says salt... But after rewatching I see my error. 🙁
I always love seeing all the ladies comment on Thomas' videos about how they want to marry him. Unless you ladies can grow some frank and beans, you might want to file that thought away for good.
mnguyea we use grams in Ireland and don't have sticks of butter, what ever they are, our butter usually is 454 g or half that, plus all Irish butter is from grass fed cows, yum
Hi I think is a Parish Magic line...I have use this brand and they are great www.amazon.com/gp/aw/d/B001B9X3JY/ref=mp_s_a_1_fkmr0_1?ie=UTF8&qid=1520382147&sr=8-1-fkmr0&pi=AC_SX236_SY340_QL65&keywords=parish%2Bmagic%2Bline%2B9x13&th=1&psc=1
It's funny you mention most recipes say to cream the butter for blondes I've almost never seen that always learned to brown it. Nearly every cookbook I've seen also says to do that. It does make a difference though like you mention. ^^
Adding white sugar instead of only brown it's because it makes them last more time, not sure if I understood. I always wondered why the combine them. Thank youu
That was a really great lesson. My Kitchen Conundrum: although my egg yolk pasta is tender and yummy, thanks to Thomas Keller's recipe, my spinach pasta is tough, with a "nothing special" flavor. I've thought about switching from frozen chopped spinach to spinach powder. What would you suggest?
I apreciate not only the recipe itself, but also the further explanation of every ingredient role. That being said, I do not understant why people still use imperial system for cooking when there is so much room for mistakes (flour/sugar) not packed properly, or different weight in sticks of butter. With metric units it would be much easier.
I don't think you did anything wrong. It's become hard because all that butter in the Blondie has cooled down and become more solid than it was when they were fresh out of the oven. This is why cooled cakes with butter in them become harder as well. Oil cakes remain soft even when they're refrigerated. Hope this helped. Have a great year ahead.
I have a Doubt in Ounces now, Does Ounces measurements are the same for Every ingredients?? Like he said 2 and Half Cups f butter and to my knowledge 1 cup is 8 ounces?? So basically He have added a pound and half Ounces of butter ?? And when comes to flour, Is it the same , like 1 cup of Flour weighs the same like butter ?? 1 cup = 8 Ounces???
In the United States our butter generally comes in 4 sticks which adds up to 1 pound! Each stick is equal to a 1/4 of a pound, which is 1/2 of a cup...so using our weird system(which I myself will never understand) 2 and a half cups would actually be 5 sticks of good old American butter...haha! It would be best to just invest in a food scale and go by the metric system in my humble opinion! :) Someone correct me if I'm wrong, but I totally understand the confusion...lol!
I just made these and they turned out really oily, as if there we too much butter. So much in fact that it left an oil slick on the cutting board. Where did I go wrong?
@@jevicanjincruel123 Like the Kind person above said ; for 2+1/4 Cups of Flour, If your using Regular Table salt 1 Tsp or Less is plenty acc to many comments below... ..
And i appreciate can you tell why the American chief dont use the cake improver which is like gel because in my country they use improver and all the stores are full if you want buy but i cant find it here
and guess how many times thomas can say "guys" in a video? lol its like guessing how many times sarah carey can say "nice and...", like for example "nice and fragrant" or "nice and dry" etc....
Wish he could show us the veganized version. I would think it would taste more rich and decadent with whole food plant based ingredients... with coconut sugar, almond flour, fresh khadrawi dates, etc...
We need grams in stead of cups, and Celcius instead of Fahrenheit...Get this show worldready and not just USA!!! In Europe we measure differently..And Google gives me different measurements for 1 cup depending on the product used... It has been mentioned before I know..but would make your recipes muche easier...
b0rtie I’m from Montréal, Québec. And I try to use metric measures as often as I ca. But I use imperial measures ALSO, depending where I find my recipe. No problems at all.
This can all be mixed together in a bowl with a whisk and a spatula, no need for electric stand mixer, Americans make a lot of extra work and over complicate things
Ok, for the people who want real (grams) measures: it says HOMEMADE!!!! 😮😮😮 so, it's a recipe to make at home, you want culinary school measurements? You go to culinary school 😉
2 1/2 sticks unsalted butter
2 1/4 cup flour
1 1/2 tsp salt
1 1/2 tsp baking powder
2 cups brown sugar
1/2 cup granulated sugar
3 large eggs
1 tbsp vanilla
1. Brown butter 7-9 mins. Let it cool slightly
2. Mix dry ingredients
3. Mix butter and sugar until combined
4. Add eggs to butter mixture
5. Add vanilla
6. Add dry ingredients, mix until barely combined.
*add nuts or toffee bits and mix until just combined
7.9x13 pan, buttered. To 350deg oven 35 mins
Yza Romero thanks
Not all heroes wear capes!
Yza Romero Gracias
Thank you Darling
Thank You
Made this today with your original recipe and it's perfect. The browned butter made the difference, taste heavenly. I reduced the sugar though. I did another batch using crushed peanuts, shredded unsweetened coconut with chopped pineapple and turned out gteat as well. Thank you.
This is the best base recipe for bloodies ever! I’ve tried a lot of recipes, but this works without fail. The brown butter makes all the difference! Thank you TJ!
I have made these. They are insanely delicious. The brown butter-brown sugar-vanilla combination is the bomb! I used a cup each of toasted cashews and coconut flakes.
Amazing recipe. I went for cranberries & white chocolate, and I think people who tasted it love me a bit more now
wow this guy is really informative. for someone that knows nothing about baking, I learned a lot within 10 minutes.
I was so delighted with this recipe that i made it for a friend's bday and OMG, they were gone in minutes. They loved it. Many thanks.
Automatically like just because it’s Thomas Joseph. 💗
Yea im a guy a i still love to watch his videos because of him :D
I made these last night and they were fantastic! I've never had a treat I've brought to share at work go so fast. Thanks, Thomas!
This is my new favourite video from Thomas. I love blondies so much. I usually just use white chocolate but im definitely going to try toffee bits or coconut next time.
now my new go to batter... i like coconuts..oats... dried fruits on those.. thanks for sharing
My mother used to make these years ago and I couldn't find a recipe, going to be trying this for sure.
Made these. They are delish. Entering something like this in a local competition. Fingers crossed!
You are a really good explained...( demonstrator). I can't wait to make these
i looooooove blondies!!!!!! cant wait to try this recipe
Thank you so much .... .. 👍👍👍
Those look amazing! Definitely going to try this recipe.
Take a shot every time Thomas says "guys"
Greg Jablonski If you’re gonna play that game be ready to send Martha Stewart your hospital bill.
I feel like he usually doesn’t say it that much but this episode it was at least 40 times
Or when he says Leavening
Who else watches all of this videos but never makes the recipes???
sofia toral villa Not me. I cook!
🙋🏽♀️
SHHHHH XD
I'm not in love with this handsome guy
Making these now hope they're good. Batter tasted really sweet and salty....ok it was too salty cause he used course salt I used fine salt... really a shame because the written recipe when you follow the link in the description just says salt... But after rewatching I see my error. 🙁
I made the Blondies with the toffee and they are delicious.
I always love seeing all the ladies comment on Thomas' videos about how they want to marry him. Unless you ladies can grow some frank and beans, you might want to file that thought away for good.
Phillip Arpin There’s a reason he always says “you GUYS”.
lol
TheAlexanderStephen Yes? What is it, guys?
LOL
I wish cooking shows start using grams in the measurements rather cups etc. It is so much easier to measure and more accurate when it comes to baking.
mnguyea I have the same problem, so I looked it up, if it helps, a stick of butter is 113 grams
Just look for european recipes^^
mnguyea me 2
I agree! But google is your best friend. It takes less than 5 minutes to google the conversions from imperial to metric. ;)
mnguyea we use grams in Ireland and don't have sticks of butter, what ever they are, our butter usually is 454 g or half that, plus all Irish butter is from grass fed cows, yum
i love all these videos so informative
You posted this video today and already have over 3K views. Dude you are slaying it. Move over Martha!
If Thomas wants me to try his blondies im going to try his blondies.
Thomas Joseph - what brand baking pans do you use? Thank you for continually teaching me to improve my skills.
Hi I think is a Parish Magic line...I have use this brand and they are great
www.amazon.com/gp/aw/d/B001B9X3JY/ref=mp_s_a_1_fkmr0_1?ie=UTF8&qid=1520382147&sr=8-1-fkmr0&pi=AC_SX236_SY340_QL65&keywords=parish%2Bmagic%2Bline%2B9x13&th=1&psc=1
That smirk when he says these Blondies aren't going to last a few days 😍😍😍
Finally! I’ve been waiting for this 🤤
It's funny you mention most recipes say to cream the butter for blondes I've almost never seen that always learned to brown it. Nearly every cookbook I've seen also says to do that. It does make a difference though like you mention. ^^
AMazing.. thank you!
Does this work as a cookie if I adjust maybe the eggs ? This recipe looks insane 🤤
Can you flavor the batter, say with banana flavoring and then put dried banana and chocolate chips in it?
That sounds so good! As far as I am concerned, you can add anything you want.
🤤
Which all clad did you cook the beurre noisette in?
😀 Thomas Joseph! Yay!
Love this!!! So useful! Thx 💕
Adding white sugar instead of only brown it's because it makes them last more time, not sure if I understood. I always wondered why the combine them. Thank youu
That was a really great lesson. My Kitchen Conundrum: although my egg yolk pasta is tender and yummy, thanks to Thomas Keller's recipe, my spinach pasta is tough, with a "nothing special" flavor. I've thought about switching from frozen chopped spinach to spinach powder. What would you suggest?
Victoria L. Add parm
U use butter in stick can you explain what is weight of 1 stick in grams
Where did you get those square plates that you use for the variation ingredients?
Can I add pumpkin purée to this mixture?
Can we use 1/4 sugar instead of 1/2? Just don't want them too sweet?
Would the batter be better if rested overnight?
"I'm gonna mix this on low speed" speeds up on the highest setting
I apreciate not only the recipe itself, but also the further explanation of every ingredient role. That being said, I do not understant why people still use imperial system for cooking when there is so much room for mistakes (flour/sugar) not packed properly, or different weight in sticks of butter. With metric units it would be much easier.
Can you let the brown butter become solid again & cream it or reuse it for other things??
You can; brown butter will always add a nice flavor when you bake with it
Looks delicious. I cannot imagine the WW Points/serving!
WW is bs
Yummy
Mine tasted great when warm. After cooling they are super stiff and hard. Any idea what I did wrong?
I don't think you did anything wrong. It's become hard because all that butter in the Blondie has cooled down and become more solid than it was when they were fresh out of the oven. This is why cooled cakes with butter in them become harder as well. Oil cakes remain soft even when they're refrigerated. Hope this helped. Have a great year ahead.
*guys, guys, guys, guys, guys*
I have a Doubt in Ounces now, Does Ounces measurements are the same for Every ingredients?? Like he said 2 and Half Cups f butter and to my knowledge 1 cup is 8 ounces?? So basically He have added a pound and half Ounces of butter ??
And when comes to flour, Is it the same , like 1 cup of Flour weighs the same like butter ?? 1 cup = 8 Ounces???
In the United States our butter generally comes in 4 sticks which adds up to 1 pound! Each stick is equal to a 1/4 of a pound, which is 1/2 of a cup...so using our weird system(which I myself will never understand) 2 and a half cups would actually be 5 sticks of good old American butter...haha! It would be best to just invest in a food scale and go by the metric system in my humble opinion! :) Someone correct me if I'm wrong, but I totally understand the confusion...lol!
Nice, but Thomas, you have to try the blondie on camera!!! Please😉😉😋
What model stand mixer is that?
KitchenAid (artisan, with glass bowl)
I just made these and they turned out really oily, as if there we too much butter. So much in fact that it left an oil slick on the cutting board. Where did I go wrong?
Maybe I underbaked them? But the cake tested came out clean
I want this so much
I tried this recipe and it was too sweet! I'll cut the sugar by half next time!
Stick of butter= 4oz or 113grm!
Why do blondies utilize more flour than brownies?
She used to live a blonded life,
wish I was there,
wish we'd grown up on the same advice
Sheesh and our time was right
ahhh best album of the century!
You sound so sassy
Excuse me, but on the recipe it says 1 & 1/2 tsp Salt while in the video you say 1 & 1/2 tsp Kosher Salt. Which is it?
If you use regular table salt, you would have to lessen the amount. It's going to be way too salty. Maybe just use 1 tsp of regular salt.
@@jevicanjincruel123 Like the Kind person above said ;
for 2+1/4 Cups of Flour, If your using Regular Table salt 1 Tsp or Less is plenty acc to many comments below... ..
Make my corona virus a bright beautiful day.
Blondie heaven!!😍
And i appreciate can you tell why the American chief dont use the cake improver which is like gel because in my country they use improver and all the stores are full if you want buy but i cant find it here
Deyan xoxo123 t
Macadamia & white chocolate here I come
''cough cough o look my heart doesn't work''
weigh every ingredients for accuracy
Why does the brown sugar have to 'packed' if it's going to break up and mix with the ingredients?
No sooner did I post the above comment and Thomas answered the question in the video.
definately add coconut to this, hmmmmm. thanks
침 다 튀겠당
and guess how many times thomas can say "guys" in a video? lol its like guessing how many times sarah carey can say "nice and...", like for example "nice and fragrant" or "nice and dry" etc....
in all honesty brown butter blondies are way better than brownies
*GuYs*
Wish he could show us the veganized version. I would think it would taste more rich and decadent with whole food plant based ingredients... with coconut sugar, almond flour, fresh khadrawi dates, etc...
Then watch vegan recipes if you want the vegan version.
I will make it at my next skilled interview, kkkkk
he said "guys" like 30 times!
I wanna marry this guy.
Franks and Beans!!!
2AKNOT That’s ok, I’ll take for the team and marry him!
Making Blondies using 'brown' ingredients... 😅✌
Did he not even eat the blondie???
Art attack combined with sugar rush.
One-and-a-half teaspoons of salt? I don't think so....................
In the video he mentions that it's coarse kosher salt.
You should say "guys" once in awhile.
Do you know how to make the mcdonalds sweet sour sauce
Did you say, NUTTY?
HE NUTTED IN THE BLONDIES
A vegan version? =)
OMG,he forgot the white chocolate.Sorry try again,sir
How's your DIABETES TYPE II
We need grams in stead of cups, and Celcius instead of Fahrenheit...Get this show worldready and not just USA!!! In Europe we measure differently..And Google gives me different measurements for 1 cup depending on the product used... It has been mentioned before I know..but would make your recipes muche easier...
Then watch cooking videos made in Europe, problem solved!!
One solution I found instead of having to convert cups to metric units is to just own both a scale and a set of measuring cups and spoons.
God you're so cute!
to get the appropiate measurement you use GRAMS, not pack a cup with brow sugar, honestly... baking 101
But....the Americans won't know what to do ;)
Brow sugar? Sounds interesting lol
PatisserieBoy Americans who went to culinary school or who are passionate about precise baking, own scales and use the metric system. ;)
I know, I'm American....I'm just ashamed of our own tendencies as a nation.
b0rtie I’m from Montréal, Québec. And I try to use metric measures as often as I ca. But I use imperial measures ALSO, depending where I find my recipe. No problems at all.
This can all be mixed together in a bowl with a whisk and a spatula, no need for electric stand mixer, Americans make a lot of extra work and over complicate things
Good recipe but too much talkative.
Why can't it be described a fudgy just because there's no chocolate? Fudge doesn't even contain chocolate
Beardie McBeardface i thought the same thing 🤣
Ok, for the people who want real (grams) measures: it says HOMEMADE!!!! 😮😮😮 so, it's a recipe to make at home, you want culinary school measurements? You go to culinary school 😉
I'd like to see you go an episode without saying "guys"... can you do it?
Have it regularly and diabetes will be waiting for you
It’s almost all sugar! Very unhealthy 👎🏻👎🏻👎🏻
Suat G. Who said *anything* about being it healthy?
Woof Woof I am saying that it is very unhealthy!
You talk too much man.