Hi, Claire! It's been almost a year since I made the blondies first time. Today, I made these blondies again and gave some my favorite teacher, who is teaching patisserie, at school. and I've got an email saying these blondies are insanely good. I just want to say thank you because whenever I make something with your recipe, people say I am good at baking, or they loved what I made. THANK YOU SO!! MUCH💖
The blondie of my dreams! Thank you, Claire! This recipe is exactly what you want in a blondie-it is dense and very butterscotch-y. Delicious. For those wondering about the discrepancies between the video and the ingredient amounts in the video description, I followed the amounts in the description, and it turned out great. Note that I used unsalted butter for both the candy and the bars, as she directs in the video. And I used about 2 Tbs of water in the candy (no amount is given).
Reminds me of one of the videos we saw of her using mandolins over the last few months. At the start she says, "You should really use the handle to make sure you don't get cut. I'm not going to because I won't go that close, but you should totally use it." Less than a minute later for a split second there's a little blood on her finger, and for the rest of the video there's a bandaid on the finger. Kitchens are a dangerous place. :)
My son is always wanting “chocolate chip cookies without the chips “ - he’s been learning to bake from you and I’m sure this will be his next recipe to try!
This reminds me of Jonny Sun. He's a writer and had a newsletter with one of the entries last year talking about how they're superior to choc chip cookies. It was the first time I'd heard of it and I love choc chip so it was kind of blasphemous to me but they're great. However, I've never met a cookie I didn't like
I froth on Claire’s blondies! I made the Salty Cashew Blondie from What’s For Dessert recently and it was one of the only times in my life I’ve made something from scratch and was proud enough to share with everyone in my life!
Claire, you make such incredible desserts. You are very precise and easy to follow. The lemon squares are delicious!! Yes, I made those from your book. Thank you for showing us how to make wonderful desserts!! I always look forward to seeing you bake!!!
I made these twice: I recommend browning the butter first in a pot, then use that same pot to later cook the butterscotch so you'll have less to clean up
I'm cooking my way thru What's for dessert following your videos. It's great to have the book and the video together so I feel like I have a good overview from the video and a detailed instruction manual with the book.
I made Claire's chocolate chip cookies from Dessert Person last weekend for my wife. The browned butter, vanilla, and brown sugar gives them butterscotch "overtones". Claire is the best.
I've made these twice with gluten-free "1:1" flours with xanthan included (King Arthur Baking & Cup4Cup) and both times they turned out amazingly. I think the KAB versions had a bit more of the classic blondie density than C4C, but wanted to put this out there for anyone requiring a GF diet hoping to give these a try :) I think reducing the butter in the blondie batter by a tablespoon or two may be helpful since GF flour doesn't absorb fat the same way wheat flour does...I forgot to do it both times and, though they're a little greasy when warm, the taste doesn't suffer.
I love this recipe, will try it out soon! I only got Dessert Person recently, and have been loving it so much. Especially the way you go above and beyond not just explaining the how but also the why. Just like in your video's. Greatly appreciated.
I made your lemon bundt cake yesterday. I did great thanks to your video and it was delicious! My family wants more. My house smelled amazing, too! Thank you!
I've got these in the oven right now! It's unexpectedly snowing today and it's a beautiful opportunity to give these a try. With simple ingredients I had on hand and this video they came together exactly as Claire describes. I'm really excited to taste these when they're done! Thanks Claire!
How much water did you add to the butterscotch? I'm starting them now and trying to decide how much she used? I don't see it listed anywhere but I likely missed it
Thank you for your blodies recipe, Claire😊 I recently moved in a new place, student accommodation, where I can't really spend much time on making complicated or time-comsuming items. Thankfully, it seems you're sharing much easier and simpler recipes these days including the new book!! So, I just came to think what a perfect timing for me. Thanks a lot as always❤❤
Just made these last night. Yummy! I didn't have vanilla so I used whiskey and that worked. I also only did them 35 min and I think they needed at least 50. It's hard to tell if they're cooked because they have a gooey butterscotch bottom layer, but because of that I'll lean towards more cooking next time. I did think they were pretty sweet and rich, but delicious. Definitely a small portion kind of dessert though!
I love this flavor profile so much, Claire's oatmeal pecan brittle cookies are one of my favorite baked goods in the entire world, and most definitely my number one cookies in the world. I absolutely love this idea of a butterscotch blondies, because I don't really like chocolate, so this will be my kind of brownie.
I couldn’t agree more. The pecan brittle oatmeal cookie is the best cookie I’ve ever had..ever. Today I’m making these blondies and the salted halvah blondies for a taste test. Claire Saffitz is my favorite baker in the universe. ❤
@@michelebloom3466 Hi there. I made these blondies already, in my opinion there is too much sugar in here (many od Reddit think the same), I added 100 grams less sugar in the batter and it was super super sweet. Depending on your threshold you might take this into account. Good luck!
We made this for dessert last night and it was truly one of the best things I’ve ever made. My husband gave some to his friend the next day and he said it was the best Blondie he’s ever had. Thank you for sharing the recipe!
I just made these but I made them gluten free! I didn't include the butterscotch since it was just a test run so they baked for about 35 minutes and they taste incredible. I used a mostly rice flour blend with some oat flour and tapioca starch and without xanthan gum already in it so I added about 1/16 a teaspoon of xanthan gum, but an 1/8 would probably work too. I'm excited to try another run with the butterscotch and other add ins, I'll probably try the next round with 1/8 teaspoon of xanthan gum since it's easier to measure lol
Excited to make this, I would love to try Claire’s method from dessert person’s chocolate chip cookies with using heavy whipping cream to cool the butter and the resting idea in the fridge!
the first time i made this, i don’t know what i did but the butterscotch gave me the flavour profile of jaggery, sweet caramelly, with the slightest tang. it was so good
Haven't seen her use imitation yet. :) I actually think it does a good job, but not a lot of TH-camrs use it openly. I think Kenji is the only one I know of.
@@Troglodyte Yes, there are some imitation vanilla flavorings that do a pretty good job. I usually can't afford good vanilla extract brands, so I have used imitation in a pinch quite often and people don't seem to notice the difference. Of course, in a recipe like this one in which vanilla is such a prominent flavor, I wouldn't use imitation if I had some extract available.
Like a good recipe, your video is a perfect balance of professional yet funny, instructional yet entertaining, and the explanation of not only what to do but WHY is key. Preparing ingredients and equipment beforehand, keeping the product placement unobtrusive but doing your due diligence.... This is one of the best cooking videos I've watched, and I'm not kidding. When you make quality material, there is absolutely no need to remind people to "like and subscribe", I just did, I want to watch many more of your videos. Keep up the good work. (Apparently I am late to the game, it appears you're kind of a big deal)
Every time I see a new video I think “I REALLY want to eat that!” And I FINALLY made something!!! I’m so excited to eat them!!! They are in the oven rn
Crazy how I stumbled on this after making them myself a couple days ago. Was a favorite of mine growing up, but apparently mum never doubled it like I did so cause of that and my hefty application of molasses it came out a lot gooier than I expected, but not bad at all. Definitely trying this version next time (and using a wider pan, agree that I prefer them not being fluffy)
Yes but she's probably ecstatic to have a high quality vanilla to use to add to her homemade version which, ultimately, comes from the beans and extracts that she has to get from the store anyways. Now it can all be single source.
@@mstraker418 To be fair, the Heilala is going to be waaaaay better than anything she makes at home, mostly because home cooks can't get what machine extraction provides. What she is making is a vanilla infusion, not true extract. Still nice, though
Recipe: Butterscotch Blondies Makes 16 Special Equipment: 8x8-inch baking pan BUTTERSCOTCH A little bit of water ⅔ cup packed dark brown sugar (140g) 7 tablespoons butter (100g) ½ teaspoon kosher salt 2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract BLONDIES 12 tablespoons salted butter (170g), plus more for the pan 1⅔ cups all-purpose flour (225g) ¾ teaspoon baking soda ½ teaspoon kosher salt 1⅓ cups packed light brown sugar (280g) 2 large eggs (100g), cold from the fridge 1 tablespoon vanilla extract Flaky salt (optional) DIRECTIONS: -Combine butterscotch ingredients into a sauce pan and bring to boil over medium high heat. -Reduce to medium and continue to cook stirring frequently. -Remove from heat as soon as it reaches 260° F -Pour over silicone mat on baking tray. -Chill in Freezer for 10-15 min ----------------------------------------------------------------------------- -Brown the butter in a sauce pan. Bring to boil on medium high then reduce to medium. Stir constantly. When bubbling stops and you see floating golden specs, transfer to bowl. -Add 2 ice cubes. -Combine light brown sugar with brown butter. Mix well -Add eggs and vanilla and mix well. -Add the dry ingredients and mix. Allow batter to rest while breaking butterscotch into pieces. -Mix 2/3 of butterscotch candy into batter. -Spread batter into pan. Place rest of butter scotch on top along with flaky salt. -Bake for 40 min at 350° F.
Claire, are you familiar with Stroh 160? It's a European butterscotch rum (160 proof!) that has an amazing depth of flavor. I'll use it in addition to vanilla in any recipe like this, and it's amazing.
So I made this the other day, and it was easily the nicest blondie I've baked so far. About to do it again, but got a couple of questions... The oven temp; is that with a fan of without? Also, all my butterscotch went to the bottom, so it was a very thick layer of butterscotch with the blondie on top; is that the expected result? I mean it was delicious, but I'm wondering if the butterscotch is supposed to be more of a studded chip thing than an at the bottom. Thanks in advance for any answers.
You know what's wild, I was watching the other blondies video on Munchies and wondering if you did a sort of cashew praline in the blondie batter, how would that taste? This is actually pretty freaking close LOL I'm into this.
Bought Heilala vanilla following your episode with Jennifer Boggiss; the paste was a gift for my daughter. She absolutely LOVES it! Thanks for the recommendation Claire :-)
My batter was much thicker and I followed the amounts in the description. I’m sure they’ll turn out fine but no clue if they’ll take longer or shorter to bake. Sure it’ll be delicious.
This recipe is fabulous! The butterscotch candy is a stroke of genius! I’ve made blondies for years - this is a new, way better one! About old fashioned egg beaters…I have my mother-in-law’s hanging from my pot rack. My mother bought a new one in 1947 - stainless steel with a red handle, for $5- probably a big investment back then! She still had it when I was learning to bake. She said she made cakes with it.
I bought salted butter because it says so in the description. But you said you're using unsalted in the video. I assume it's unsalted butter, that is the correct one, right?
If we made these blondies without the butterscotch component but instead added chocolate chips for example, would they still have to bake as long as she stated in the video @12:00??
Hi, Claire. I also love Heilala´s vanilla products. Can you explain, please, why you used vanilla extract in the batter, but used the paste in the brittle? Thanks.
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Hi, Claire! It's been almost a year since I made the blondies first time. Today, I made these blondies again and gave some my favorite teacher, who is teaching patisserie, at school. and I've got an email saying these blondies are insanely good. I just want to say thank you because whenever I make something with your recipe, people say I am good at baking, or they loved what I made. THANK YOU SO!! MUCH💖
Thank you for sharing!!
The blondie of my dreams! Thank you, Claire! This recipe is exactly what you want in a blondie-it is dense and very butterscotch-y. Delicious. For those wondering about the discrepancies between the video and the ingredient amounts in the video description, I followed the amounts in the description, and it turned out great. Note that I used unsalted butter for both the candy and the bars, as she directs in the video. And I used about 2 Tbs of water in the candy (no amount is given).
I love that at 5:15 Claire says she has her "heat proof flexible spatula" and the sets it down on the saucepan and it's clearly warped LOL
I noticed that too lol. Guess she wants us to learn from her mistake 😆
Oh you'll be surprised at some of the silicone spatulas that get sold. Some will actually melt. Learned from experience 😭
@@happily_blue everything melts if you get it hot enough
@@happily_blue Likely, the handle warped, not the head, which is, itself made of silicone. The handle may not be as heatproof.
Reminds me of one of the videos we saw of her using mandolins over the last few months. At the start she says, "You should really use the handle to make sure you don't get cut. I'm not going to because I won't go that close, but you should totally use it." Less than a minute later for a split second there's a little blood on her finger, and for the rest of the video there's a bandaid on the finger. Kitchens are a dangerous place. :)
My son is always wanting “chocolate chip cookies without the chips “ - he’s been learning to bake from you and I’m sure this will be his next recipe to try!
I thought I was the only one! I love chocolate chip cookies with no chips. or always grab the ones with the less chips at gatherings.
This reminds me of Jonny Sun. He's a writer and had a newsletter with one of the entries last year talking about how they're superior to choc chip cookies. It was the first time I'd heard of it and I love choc chip so it was kind of blasphemous to me but they're great. However, I've never met a cookie I didn't like
Love the pop up of future Claire making a clarification. Editing on this one was super good!
Our favorite part about these videos is how many little bits of information Claire includes as we go along!
Informative and entertaining. :D
Claire using "medium rare" to describe the texture of a dessert is so awful I love it
I need to make these omg. The way you described butterscotch as concentrated cookie flavor is a revelation
I froth on Claire’s blondies! I made the Salty Cashew Blondie from What’s For Dessert recently and it was one of the only times in my life I’ve made something from scratch and was proud enough to share with everyone in my life!
Butterscotch is criminally underrated. These look absolutely divine 🤤
Claire, you make such incredible desserts. You are very precise and easy to follow. The lemon squares are delicious!! Yes, I made those from your book. Thank you for showing us how to make wonderful desserts!! I always look forward to seeing you bake!!!
"Verdict: MMM" always gets me
I made these twice: I recommend browning the butter first in a pot, then use that same pot to later cook the butterscotch so you'll have less to clean up
Made these last week and they're now one of my all time favorite desserts!
I'm cooking my way thru What's for dessert following your videos. It's great to have the book and the video together so I feel like I have a good overview from the video and a detailed instruction manual with the book.
Same! It's like a cooking class with a textbook, I love it
I made Claire's chocolate chip cookies from Dessert Person last weekend for my wife. The browned butter, vanilla, and brown sugar gives them butterscotch "overtones". Claire is the best.
A simply delicious desert. Claire always bring us the recipes we need and want. I love butterscotch.
I've made your salted halvah blondies a few times now and I can't say enough good things about them. These look equally delicious.
.
I made these almost immediately. They are amazing!
I've made these twice with gluten-free "1:1" flours with xanthan included (King Arthur Baking & Cup4Cup) and both times they turned out amazingly. I think the KAB versions had a bit more of the classic blondie density than C4C, but wanted to put this out there for anyone requiring a GF diet hoping to give these a try :) I think reducing the butter in the blondie batter by a tablespoon or two may be helpful since GF flour doesn't absorb fat the same way wheat flour does...I forgot to do it both times and, though they're a little greasy when warm, the taste doesn't suffer.
Made the lemon cake from last week! Thanks for the comfort videos 🥰
I love this recipe, will try it out soon! I only got Dessert Person recently, and have been loving it so much. Especially the way you go above and beyond not just explaining the how but also the why. Just like in your video's. Greatly appreciated.
I made your lemon bundt cake yesterday. I did great thanks to your video and it was delicious! My family wants more. My house smelled amazing, too! Thank you!
Wow! Those look insanely delicious! Just like most of Claire’s recipes! Thank you 😊
I was just looking for a blondie recipe yesterday! Perfect timing. These look sooo good and chewy
I've got these in the oven right now! It's unexpectedly snowing today and it's a beautiful opportunity to give these a try. With simple ingredients I had on hand and this video they came together exactly as Claire describes. I'm really excited to taste these when they're done! Thanks Claire!
How much water did you add to the butterscotch? I'm starting them now and trying to decide how much she used? I don't see it listed anywhere but I likely missed it
@@Panda7-am I hope they turned out well for you. I just added a little splash, probably more than a teaspoon but less than a tablespoon?
We made these and they were so good, I made another batch. Wow- absolutely perfect. Show stopper.
Thank you for your blodies recipe, Claire😊 I recently moved in a new place, student accommodation, where I can't really spend much time on making complicated or time-comsuming items. Thankfully, it seems you're sharing much easier and simpler recipes these days including the new book!! So, I just came to think what a perfect timing for me. Thanks a lot as always❤❤
Just made these last night. Yummy! I didn't have vanilla so I used whiskey and that worked. I also only did them 35 min and I think they needed at least 50. It's hard to tell if they're cooked because they have a gooey butterscotch bottom layer, but because of that I'll lean towards more cooking next time. I did think they were pretty sweet and rich, but delicious. Definitely a small portion kind of dessert though!
Yeah mine have been in the oven for 40 minutes and they are looking pretty soupy! I’m glad I saw your comment!
Subbing vanilla for whiskey hahahaha
I only did 35 as well and definitely need more time in the oven. I thought the same, super sweet and rich
Other commenters said theirs were done in 25-30 minutes. Sounds like everyone needs to calibrate their ovens. Most people don't know this is possible.
Saw this come up, looked at the ingredients and I was like....ohhhhh I have those ingredients! Made it for tonight's dessert. They're lush!
Mine have been in the over for 40 minutes and they are extremely jiggly. Getting worried!!
@@acegh0st maybe the temp was a bit low?
How did it turn out?
I love this flavor profile so much, Claire's oatmeal pecan brittle cookies are one of my favorite baked goods in the entire world, and most definitely my number one cookies in the world. I absolutely love this idea of a butterscotch blondies, because I don't really like chocolate, so this will be my kind of brownie.
Shout out to her oat pecan brittle cookies!! Such a favorite!
I couldn’t agree more. The pecan brittle oatmeal cookie is the best cookie I’ve ever had..ever. Today I’m making these blondies and the salted halvah blondies for a taste test. Claire Saffitz is my favorite baker in the universe. ❤
@@michelebloom3466 Hi there. I made these blondies already, in my opinion there is too much sugar in here (many od Reddit think the same), I added 100 grams less sugar in the batter and it was super super sweet. Depending on your threshold you might take this into account.
Good luck!
We made this for dessert last night and it was truly one of the best things I’ve ever made. My husband gave some to his friend the next day and he said it was the best Blondie he’s ever had. Thank you for sharing the recipe!
I just made these but I made them gluten free! I didn't include the butterscotch since it was just a test run so they baked for about 35 minutes and they taste incredible. I used a mostly rice flour blend with some oat flour and tapioca starch and without xanthan gum already in it so I added about 1/16 a teaspoon of xanthan gum, but an 1/8 would probably work too. I'm excited to try another run with the butterscotch and other add ins, I'll probably try the next round with 1/8 teaspoon of xanthan gum since it's easier to measure lol
Butterscotch is so underrated! It's one of my favorite flavors for desserts. So glad Claire agrees🥰
These are some of the best baked goods I’ve ever made thank you !!!
Her last cookie looked like a brownie and now we have the blondie that tastes like a cookie. The cycle is complete haha 😅
At this point I am eagerly waiting for Claire to release another video for me to immediately try... they always turn out perfect!
Excited to make this, I would love to try Claire’s method from dessert person’s chocolate chip cookies with using heavy whipping cream to cool the butter and the resting idea in the fridge!
This is my next recipe from WFD, I've decided. Those blondies look absolutely delicious!
I just made the cashew bloodies for Valentine’s Day. So fun!
Your accidental typo made me laugh, especially in the context of Valentine's Day for some reason 😂
the first time i made this, i don’t know what i did but the butterscotch gave me the flavour profile of jaggery, sweet caramelly, with the slightest tang. it was so good
Literally the best brownies/blondies I've ever had.
Truer fans know Claire makes her own homemade vanilla extract, but also uses several different varieties and brands as any good baker would😙😋
Haven't seen her use imitation yet. :) I actually think it does a good job, but not a lot of TH-camrs use it openly. I think Kenji is the only one I know of.
@@Troglodyte Yes, there are some imitation vanilla flavorings that do a pretty good job. I usually can't afford good vanilla extract brands, so I have used imitation in a pinch quite often and people don't seem to notice the difference. Of course, in a recipe like this one in which vanilla is such a prominent flavor, I wouldn't use imitation if I had some extract available.
Like a good recipe, your video is a perfect balance of professional yet funny, instructional yet entertaining, and the explanation of not only what to do but WHY is key.
Preparing ingredients and equipment beforehand, keeping the product placement unobtrusive but doing your due diligence....
This is one of the best cooking videos I've watched, and I'm not kidding.
When you make quality material, there is absolutely no need to remind people to "like and subscribe", I just did, I want to watch many more of your videos.
Keep up the good work.
(Apparently I am late to the game, it appears you're kind of a big deal)
I just made this and OMG! Best blondie ever! Guilty pleasure all the way!
Butterscotch is criminally underrated. These look absolutely divine . True fans know that Claire makes her own homemade vanilla extract .
I would eat the entire think in one sitting. It looks that good. Thanks.
Every time I see a new video I think “I REALLY want to eat that!” And I FINALLY made something!!! I’m so excited to eat them!!! They are in the oven rn
Crazy how I stumbled on this after making them myself a couple days ago. Was a favorite of mine growing up, but apparently mum never doubled it like I did so cause of that and my hefty application of molasses it came out a lot gooier than I expected, but not bad at all. Definitely trying this version next time (and using a wider pan, agree that I prefer them not being fluffy)
True fans know that Claire makes her own homemade vanilla extract 😏🤭
Exactly what I was thinking. I was surprised to see her using the branded stuff
but she does add store bought to her homemade also
Yes but she's probably ecstatic to have a high quality vanilla to use to add to her homemade version which, ultimately, comes from the beans and extracts that she has to get from the store anyways. Now it can all be single source.
@@mstraker418 To be fair, the Heilala is going to be waaaaay better than anything she makes at home, mostly because home cooks can't get what machine extraction provides. What she is making is a vanilla infusion, not true extract. Still nice, though
@@dianehutchinson9257 thanks for the clarification Makes sense.
As soon as I move to my new place I’m giving these a try ❤
Just made this! I love it soooo much!! ❤❤
Get that sponsorship, Claire 💛✨
Yaaaassss CLAIRE❤️ post videos twice a week bake all day every day! I ate the brownies from your book this morning !!! Woohoo
Saving this for my birthday this looks great
Another amazing looking dessert 😍 adding this to my list to make❤
The first recipe that I might actually be brave enough to attempt.... So ❤️ butterscotch...
Recipe: Butterscotch Blondies
Makes 16
Special Equipment: 8x8-inch baking pan
BUTTERSCOTCH
A little bit of water
⅔ cup packed dark brown sugar (140g)
7 tablespoons butter (100g)
½ teaspoon kosher salt
2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract
BLONDIES
12 tablespoons salted butter (170g), plus more for the pan
1⅔ cups all-purpose flour (225g)
¾ teaspoon baking soda
½ teaspoon kosher salt
1⅓ cups packed light brown sugar (280g)
2 large eggs (100g), cold from the fridge
1 tablespoon vanilla extract
Flaky salt (optional)
DIRECTIONS:
-Combine butterscotch ingredients into a sauce pan and bring to boil over medium high heat.
-Reduce to medium and continue to cook stirring frequently.
-Remove from heat as soon as it reaches 260° F
-Pour over silicone mat on baking tray.
-Chill in Freezer for 10-15 min
-----------------------------------------------------------------------------
-Brown the butter in a sauce pan. Bring to boil on medium high then reduce to medium. Stir constantly. When bubbling stops and you see floating golden specs, transfer to bowl.
-Add 2 ice cubes.
-Combine light brown sugar with brown butter. Mix well
-Add eggs and vanilla and mix well.
-Add the dry ingredients and mix. Allow batter to rest while breaking butterscotch into pieces.
-Mix 2/3 of butterscotch candy into batter.
-Spread batter into pan. Place rest of butter scotch on top along with flaky salt.
-Bake for 40 min at 350° F.
ended with the best rumbly kitty purr ever!!
I think I can eat that entire tray those look insanely good.
Hi Claire, love this. Could it be made with gluten-free flour?
I think so! Just sub 1 for 1 GF flour mix. It’s meant to be somewhat dense - so the lack of gluten shouldn’t be a problem.
Claire, are you familiar with Stroh 160? It's a European butterscotch rum (160 proof!) that has an amazing depth of flavor. I'll use it in addition to vanilla in any recipe like this, and it's amazing.
thank u!
I just made these and they are so good!!!!!!
So I made this the other day, and it was easily the nicest blondie I've baked so far. About to do it again, but got a couple of questions... The oven temp; is that with a fan of without? Also, all my butterscotch went to the bottom, so it was a very thick layer of butterscotch with the blondie on top; is that the expected result? I mean it was delicious, but I'm wondering if the butterscotch is supposed to be more of a studded chip thing than an at the bottom. Thanks in advance for any answers.
I love your content! Thank you for inspiring me to make food videos 🧁
You know what's wild, I was watching the other blondies video on Munchies and wondering if you did a sort of cashew praline in the blondie batter, how would that taste? This is actually pretty freaking close LOL I'm into this.
I love chocolate so much that I’ve never been interested in a blondie. I’ve never even had one before. But I have to make these bloodies asap!!
Those look so good!!
these look insanely good 🤤
Bought Heilala vanilla following your episode with Jennifer Boggiss; the paste was a gift for my daughter. She absolutely LOVES it! Thanks for the recommendation Claire :-)
Thanks for sharing!!
I can tell these will be a new fav. Until now ut has been your oatmeal praline cookies. Off to make s9me blondues, yummm
Can I melt the butterscotch in the blondie mix instead?
My batter was much thicker and I followed the amounts in the description. I’m sure they’ll turn out fine but no clue if they’ll take longer or shorter to bake. Sure it’ll be delicious.
Mmmmm it looks so delicious.... 🤤 Need to try this too.
I just NEED to make this! 🤤🤤🤤
Can I just use more vanilla if I don’t have paste or beans?
At 9:50 I agree with the guys, old fashioned egg beaters are cool
This is a certified Valentine's Vibe 💝
thank u so much claire
It’s 1 am and now I wanna bake
This recipe is fabulous! The butterscotch candy is a stroke of genius! I’ve made blondies for years - this is a new, way better one! About old fashioned egg beaters…I have my mother-in-law’s hanging from my pot rack. My mother bought a new one in 1947 - stainless steel with a red handle, for $5- probably a big investment back then! She still had it when I was learning to bake. She said she made cakes with it.
Claire, would love your take on brandy snaps. The pepperier the better.
I've never seen the point of blondies. Until now. I need to make these.
Love this. My son will be thrilled. Question? Do you have gluten free, low sugar or substitute sugar dessert recipes???? Thanks 🙏
She has a gluten free cake I've made before that I quite enjoyed, she even made a video on it. th-cam.com/video/1fCZN27e9Bo/w-d-xo.html
I bought salted butter because it says so in the description. But you said you're using unsalted in the video. I assume it's unsalted butter, that is the correct one, right?
I'm sure these are delicious, but I encourage everyone to try her salty cashew blondies. These are DEVINE. (recipe can be found on vice website).
that heat proof spatula has been through the wars
Anyone else saw vanilla paste was going to be used, paused the video, and bought some on Amazon? Can’t wait to make this!
If we made these blondies without the butterscotch component but instead added chocolate chips for example, would they still have to bake as long as she stated in the video @12:00??
Can we just multiply all the ingredients by 2 if we want to make 2 batches?
SO EXCITED!! 💜💜💙❤️💜💜💚💚💚
If I don't have vanilla bean paste, can I just use extract?
Yes
So upset that we didn’t get a Claire and Sohla trip to Tahiti for the ‘Vanilla Bean Experience’ BA on the road
Claire's hair is extra slay today
I'll be the first to admit I've never found blondies to sound delicious or interesting. I'm intrigued now!
HELP!! How much is "a little bit of water" in the butterscotch and how big should the ice cubes be? Any suggestions?
So could you turn this into chocolate chip cookie bars if you fold in some chocolate then?
I was literally thinking the same thing!
Hi, Claire. I also love Heilala´s vanilla products. Can you explain, please, why you used vanilla extract in the batter, but used the paste in the brittle? Thanks.
???
Must make these! ❤🤩👍🏼