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 want to see an episode where these two have drinks and cook at home... I bet it would be a hoot

Okay! A good Blondie recipe. Yes! Thankyou. Also the visual how to of Browning butter.

Bridget and Julia are BFF goals! 😊❤

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.

I actually made these a few weeks ago. So good.

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!

Beautiful! Hello, blondies all! I ❤❤blondies, so I’m definitely making this recipe simplified. Ty 😘

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!! 👏

Love these two ladies. They always tell us why we do certain things in recipes.

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.

Brown butter is game changer for any recipes sweet and savory.

These look sooooo good!

Thanks ladies! More recipes to fatten up this holiday season🐷🐷

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!!

Love this!

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

Great video ❤ Also love how your shirts are the same shade as your individual eye colours! Wardrobe was 🔥 for this shoot!

*Delicious* 😋

I love u guys. I can't wait to try these. I only have non stick pans. Hummmm

Thank you

Yummy!

I, like Bridget, love butterscotch, toffee and molasses flavors. She's a good lady.

Very very good

Yum😋

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.

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!

(5:27) Woops! A little spill for the pros...

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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.

Im gonna try putting in dried mango chips

Hey! Can I have one please?

what cookbook is this recipe featured in please

I love to add butterscotch chips to blondies. Second choice I'd peanutbutter chips. Mom made more blondies than brownies. Guess that's why.

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.

What happens when you add dark chocolate chips?

Any corn syrup replacement for those of us allergic to corn?

Caramel dark chocolate sea salt apples please

What can I use instead of corn syrup

On my way to the kitchen to make me some Blondies

got to love how the fucking recipe is behind a pay wall...

Sprinkle some Lipitor, and it’s all good.

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!!

That browned butter is nearly Ghee.

_...i was taught that blondies don't contain chocolate..._ 🤔...

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!

This is ghee. This is how I make ghee at home

No thanks. Looks dry and cakey.

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.