How to Make Chewy Browned Butter Blondies
Вставка
- Опубліковано 29 лис 2022
- Bridget and Julia reveal the secrets to Browned Butter Blondies.
Get our Browned Butter Blondies recipe: bit.ly/3VfRayn
Buy our winning stainless skillet: cooks.io/2D1JWbN
Buy our winning whisk: cooks.io/3QA6RPh
Buy our winning chefs knife: cooks.io/3tQ9mDh
Buy our winning 13 by 9-Inch baking pan: cooks.io/3EjoKhv
Buy our winning wire rack: cooks.io/3NtH2h6
Browse our latest recipes: cooks.io/3f0Hdoo
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
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
Browned Butter Blondies
**GATHER YOUR INGREDIENTS**
- 2 ¼ cups (11¼ ounces) all-purpose flour
- 1 ¼ teaspoons table salt
- ½ teaspoon baking powder
- 12 tablespoons unsalted butter
- 1 ¾ cups packed (12¼ ounces) light brown sugar
- 3 large eggs
- ½ cup corn syrup
- 2 tablespoons vanilla extract
- 1 cup pecans, toasted and chopped coarse
- ½ cup (3 ounces) milk chocolate chips
- ¼-½ teaspoon flake sea salt, crumbled (optional)
---
**BEFORE YOU BEGIN**
We developed this recipe using a metal baking pan; using a glass baking dish may cause the blondies to overbake. Toast the pecans on a rimmed baking sheet in a 350-degree oven until fragrant, 8 to 12 minutes, stirring them halfway through.
---
**INSTRUCTIONS**
1. Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly spray foil with vegetable oil spray.
2. Whisk flour, table salt, and baking powder together in medium bowl.
3. Heat butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with rubber spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove skillet from heat and transfer browned butter to large heatproof bowl.
4. Add sugar to hot butter and whisk until combined. Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in pecans and chocolate chips. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt, if using. Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool).
5. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan and transfer to cutting board. Remove foil. Cut into 24 bars. (Blondies can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)
---
Enjoy your Bakery-Style Pastries!
Bridget and Julia are BFF goals! 😊❤
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" 🙂
Well, there's an outtake video teaser for Season 20 where Bridget and Julia can't seem to pour eggnog that sends Julia laughing so hard that her face turns that signature red colour and her laugh approaches something only dogs can hear. Not quite the level of the Sticky Buns segment, but close.
Me too!
Okay! A good Blondie recipe. Yes! Thankyou. Also the visual how to of Browning butter.
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 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.
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 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 😊
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!! 👏
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.
Love these two ladies. They always tell us why we do certain things in recipes.
Beautiful! Hello, blondies all! I ❤❤blondies, so I’m definitely making this recipe simplified. Ty 😘
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.
These look sooooo good!
Love this!
Thanks ladies! More recipes to fatten up this holiday season🐷🐷
Made them! They were a big hit! Thank you.
I've never seen or had blondies before. This looks fantastic. I definitely have to try this recipe.
That looks next level! I want
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!!
Thank you
*Delicious* 😋
I, like Bridget, love butterscotch, toffee and molasses flavors. She's a good lady.
I love u guys. I can't wait to try these. I only have non stick pans. Hummmm
Yummy!
Very very good
(5:27) Woops! A little spill for the pros...
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.
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.
Hey! Can I have one please?
what cookbook is this recipe featured in please
🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Im gonna try putting in dried mango chips
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?
The comments on the recipe's webpage indicate that most people who replaced the corn syrup used golden syrup. 🤷🏼♀
@@sandrah7512 oh duh, of course! That's how I make pies. I should have thought of that. Thank you!!
What happens when you add dark chocolate chips?
On my way to the kitchen to make me some Blondies
What can I use instead of corn syrup
Maize syrup
Sprinkle some Lipitor, and it’s all good.
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.
got to love how the fucking recipe is behind a pay wall...
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.
@ljay4996 There are a thousand different versions of Blondies out there, why complain about this one? Some people like this version, some people like other versions. Here is an idea, create your own recipe and video, and all of us can judge your version and complain because it is not like another version we would like better. To keep it simple, there is no perfect recipes for anything. All recipes are just a matter of personal preference.
That browned butter is nearly Ghee.
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 provide weights for the significant dry ingredients like flour and sugar in the written recipe. Their standard measurements are a bit different (eg. a cup of AP flour is 5 oz./142 g) so when making an ATK recipe, use ATK measurements rather than the weight on the bag of flour which will be different.
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
My understanding is that ghee is clarified butter-iow, the milk solids are separated and not part of the final product, whereas browned butter is all about the browned milk solids.
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.