The Sauce and Gravy Channel thank you so much! The voiceover is the hardest part mostly cause I don’t love the sound of my voice lol... please give the blondies a try and let me know what you think 😊
Hi Shannon 😊I tried this recipe, the top of the bake tray was almost blackish though the taste was good. Your mixture seemed a lot thicker and mine was thinner. Why did this happen? Can you advise?
Thanks for the inspo! I looove the combination of white chocolate, macadamia nuts snd cherries. A few things I've noticed though: 1. Your finished blondies do not look like they are anywhere near the texture of a brownie, rather dense and almost dry. Your dough seems on the dry side and then you put in dried fruit which soak up moisture from the dough during the baking process. You can avoid that by soaking any dried fruit in liquid first. 2. You mix up what kind of consistency you're looking for in the finished product. Fudgy, chewy, cakey - which is it? If anything, I would leave out the levening agent in this recipe to make it a little less dry. What you got does look like cookie bars and I'm thinking you chose the title according to the end result (which is smart) but it seems like you were aiming for something different. 3. Please do NOT put anything hot into your fridge, or anything above room temp really. It makes the temp inside your fridge rise which can make other food go bad more wuickly, plus it uses more energy because the fridge will try to lower the temp. So please make sure to tell people to put things in the fridge *after* they've cooled down. That being said, I'd still devour one or two of those things because as a cookie bar, they look yummy!
Depends how much sugar you cut back. I would probably start by cutting back about 25% first and see how you like it. The brown sugar does enhance the chewiness though.
thanks for the macadamia nut idea theses look fantastic, ill have to trie these
Thank you for sharing it! I'm from Brazil and I've been looking for this recipe for a long time.
Fantastic video 👌your voice over is marvelous 👍👍they look so frecking delicious 👍👌❤
The Sauce and Gravy Channel thank you so much! The voiceover is the hardest part mostly cause I don’t love the sound of my voice lol... please give the blondies a try and let me know what you think 😊
@@InShannonsKitchen i think your voice is spot on!!it reminds me of clairel king from tasty 101. Great job😊
Hi Shannon 😊I tried this recipe, the top of the bake tray was almost blackish though the taste was good. Your mixture seemed a lot thicker and mine was thinner. Why did this happen? Can you advise?
Hi! Did you use a larger pan? If so, the baking time would be less.
Thanks for the inspo! I looove the combination of white chocolate, macadamia nuts snd cherries. A few things I've noticed though:
1. Your finished blondies do not look like they are anywhere near the texture of a brownie, rather dense and almost dry. Your dough seems on the dry side and then you put in dried fruit which soak up moisture from the dough during the baking process. You can avoid that by soaking any dried fruit in liquid first.
2. You mix up what kind of consistency you're looking for in the finished product. Fudgy, chewy, cakey - which is it? If anything, I would leave out the levening agent in this recipe to make it a little less dry. What you got does look like cookie bars and I'm thinking you chose the title according to the end result (which is smart) but it seems like you were aiming for something different.
3. Please do NOT put anything hot into your fridge, or anything above room temp really. It makes the temp inside your fridge rise which can make other food go bad more wuickly, plus it uses more energy because the fridge will try to lower the temp. So please make sure to tell people to put things in the fridge *after* they've cooled down.
That being said, I'd still devour one or two of those things because as a cookie bar, they look yummy!
How can I substitute egg
if i reduce sugar , will it still be chewy ?
Depends how much sugar you cut back. I would probably start by cutting back about 25% first and see how you like it. The brown sugar does enhance the chewiness though.