How to Make Gooey Peanut Blondies Without a Mixer
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- Опубликовано: 11 май 2024
- Blondie is a white chocolate version of a chocolate brownie. But it’s not as simple as swapping dark chocolate for white chocolate. The problem with white chocolate is that it’s crazy sweet and not very pleasant by itself. Some adjustments need to be made to change and balance the flavour and to create a delicious treat that you won’t be able to get enough of.
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I have the same salted butter - I have never encountered the baking technique for the white chocolate (but then, I don't use white chocolate much) - I think it would impart such a nice caramelized flavor. Love the use of browned butter in this recipe. Will be adding this of my "recipes" to bake!! 😍
In addition to the recipe for making the blondies, I really appreciate your tips on how to brown butter. That technique will come in handy for other recipes that call for browned butter.
Finally made this in a 9x13" pan to share for our company's quarterly earnings call. I increased the salted peanuts and dried cranberries in order to cover the entire surface area. Big thumbs up from everyone who tried it! I will be making this again in the near future. Many Thanks, Charlie!! Photos have been posted #348
Looks very good, but I will likely never make it due to how rich it is.
If you are looking for some other recipes, you might want to check out Rugelach (rogaliki; in romanian "cornulețe" which basically means little croissants). Popular ones are with walnuts, turkish delight or thick jam.
Perfect for Mother's Day. Happy Mother's Day everyone, especially to the ladies.
He is in Britain, Mother's Day here is in March.
But I'm Latvian and our Mother's Day was on the 12th of May😉
@@ChainBaker - Am I forgiven? 🙏
@@ajrwilde14 - Am I forgiven. 🙏 😊
@@sheilam4964 Alright.
That looks very easy to do, and tasty too.
OMG, that looks sooo good and easy. I gotta make it next weekend. Thanks a lot for sharing this with us ❤
Wow these are my favorite, even the butter, just perfect! Yes, Blondies are different lol thank you for this recipe its like a gift❤
Hey... At first watch out the butter with chocolate and leave it cool a little bit before U add the eggs with sugar. In other way the higher temperaure can cause a disater. Next if the sugar isn't melted all it is also even better because this little thing helps to make this cake more fugy. Next step if U don't have any dried friut use some sour fruit jam like cherry or amla jam. Just put some jam spots on the cake before putting penuts. Tadaaam. This is what I found while making this fancy cake😁
Yum! ❤😋❤
Great tray bake, but I confess, I saw the white chocolate and almost closed the video! Luckily I took a moment to calm down and I think "Chain Baker has never steered me wrong, as such, it is logical to trust him and hear it out"
😄
Hey My favourite Chainbaker. Try to get Wedel white chocolate Karmelowa. This is kind of ready baked chocolate tastes the same way like Ur from the oven. This is kinda easiest just melt it... 😁
I never knew that existed! Cheers 😁
Hi Charley, do you have any suggestions or recipes for barley bread? I"ve read that it's notoriously difficult to work with. Is a 100% dough with this flour possible to turn out well?
I've not tried baking with barley flour yet. It does sound pretty tough. May try it someday :)
I love you Charlie, but a blondie is not a white chocolate brownie. It’s a chewy bar cookie with predominantly brown sugar for butterscotch flavor. Unlike a brownie leavening is usually included as the texture is chewy vs fudgy and rich as brownies are and you want some lift, albeit minimal.
I’m a blondie lover who will pick them over a brownie every time, so my feelings on this are very strong! 😂
Having said that, these sound like delicious white chocolate brownies.
My grandma would make cookie dough into a brownie shape and call those a blonde
My chocolate never fully melted as I whisked it into the butter. Any suggestions? Not sure if I had it in the oven too long or maybe too little. I thought maybe too long and it hardened enough not to melt. I'll find out later how it tastes. It's cooling down right now.
I've had that issue once before. I think my chocolate was baked a bit too much that time. But the blondie came out ok anyway. How was yours in the end?
@@ChainBaker I like it. I think my wife and daughter like it. I'm not fond of the cranberries though. So, I made it without them. I now appreciate what you meant by it being very sweet. 😁
From the cross section, it looks like all the cranberries sunk to the bottom. Is there any way to keep them evenly suspended in the batter?
Perhaps if they were sprinkled onto the batter when it's already in the tray. I don't mind them being at the bottom.
You can sprinkle them with flour before putting them into batter at the end of the process.
The price of vanilla! Never cheap but I was horrified at how much it's increased. In the 80s and 90s, "condensed" butter was available for pennies (European butter mountain). Alas, it has disappeared 😭 Another recipe I'll be trying - can never get my brownies that luscious, fudgy texture. Thanks for this one. 😊
So go to find powdered sugar with real vanilla. This much cheaper. Or buy the real vanilla and put in into jar with sugar😁 In this way U can Save the taste and money
@@neverendingblending4711 what I mainly use now is natural flavoured icing sugar from a company called Sugar and Crumbs. Their Velvet Vanilla is superb and in fact, it’s my sugar of choice rather than granulated or caster sugar.
or your bread, how do u make it so the dough doesnt stick to your hands? im working with around 60% hydration and half of it is on my hand, no matter how much i knead it just doesnt get to your breautiful dough balls
I just don't knead the dough. Perhaps your flour is weaker and that is why it's sticky. Try the no knead method and if that does not help you can either get stronger flour or lower the hydration even more.
Hey... When it comes with high hydration breads just use oil on Ur hands. But a lot depends from how high proteins is Ur flour and also from how many times U folding this. Don't worry. If U added all ingredients from the recipe especially the yeast it have to change into the bread in the oven no matter how hydration it is. But not up than 100%😂
I'm thinking that this could be very good with salted almonds.
For sure!
Why don't you use a fabric tape measure, that will bend in the tin better?
I prefer this. It's more convenient because it's retractable.
@@ChainBaker Fair enough.
Happy Mother's Day everyone!!
I have been baking various ChainBaker recipes all morning for a Mother's day brunch today. I may try this recipe this evening and share at the office tomorrow. I will try another brand of white chocolate chips to compare how well the melt in the oven.
Charlie has 215K subscribers YAY!! - please share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT) and ask your followers to subscribe to his channel. His fabulous videos have helped many of us become better bakers - let's all do we can to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral..... Go "Team ChainBaker"! 📣📣📣
Happy Mother's Day Lan 💐
@@ChainBaker Thank you, Charlie! 😊
Hi Charlie! I’m saving all your recipes. Been busy working 2 jobs. My Mother’s Day, I’m catching up on your videos! Hugs and pray you and your family well.
🤗
Hey. Go to find Wedel white carmel chocolate. This is ready baked white chocolate. Delicious. Then U can just melt it without bake it.
Charlie you are bad for my waistline!! .......goes for a long walk :)
😅
Lovely recipe but would prefer if you just didn’t mention calories or skipping meals. It’s not a healthy mindset to promote to your viewers. Everything in moderation.
I share my personal experience here. That is what I do to keep my weight off.
Yeah.. So keep positive and let's tell the people this is great food for those who had no chance for goin to sleep. Some way the high calories and sweet things works better than coffe after midnight... This is my own expirience. 😁
Nice reply, @@ChainBaker!
Charlie, are you using salted butter in this recipe? The written recipe refers to "butter". In the US, the "Gold" Kerrygold package is salted. 🧂🧈
Yeah it might have been salted. I was not sure though 😅
@@ChainBaker 😉 I think salted butter would probably help with balancing the sweetness of white chocolate and brown sugar. I’ll use Kerrygold salted to make this for our earnings call this week.