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Classic Blondies | A classic recipe that's almost better than brownies | PRINT the recipe: https://www.wyseguide.com/classic-blondies/ If you’re tired of the traditional brownie, then these blondies need to be on your recipe... | By Wyse Guide | Blondies are really a chocolate chip cookie in bar form which means they had it need to have all those wonderful elements you love about chocolate chip cookies slightly crispy around the edge ooey gooey maybe not ooey gooey if you're a certain cookie person but slightly gooey in the center and that's what these blondies are now I used to work in a camp kitchen in high school and we would make massive sheet pans of blondies and guess what they're pretty much everyone's favorite because they're simple they have notes of vanilla buttery delicious I are you ready to it's pretty simple so to start we're going to take some butter and instead of creaming it with sugars we're going to put it in a little sauce pan here and we're going to melt this the reason we're melting it is this is going to give us that correct consistency we want in this blondies which is kind of slightly gooey in the center so we're going to melt it and then keep going the butter melted and now I just want to let it cool slightly before I just mix everything together or mix it with the eggs because obviously butter is warm once it's melted you don't want to cook eggs so we're going to start by taking the eggs and just cracking them in the bowl So, what I love about blondies is they hit the spot whether it's after school, whether it's having some friends over. Blondies are always good and they're always in season. They don't have a season. So, I'm cracking them both right in and the reason I want to crack the eggs in first is I want to mix them up and make sure they're well combined. So, you just easily whisk em and you don't have to worry about them getting frothy. You just want to get them nice and combined so now everything else can be added in. So, once the eggs are mixed, we're going to add in brown sugar. Now, there is a high ratio of brown sugar. That's going to give us that caramelly chewy molassesy note that you want that's why brown sugar in this is like to me essential that's what gives you that iconic flavor you want and with the brown sugar you need some vanilla like we're going to be adding chocolate obviously and we have butter but the vanilla is really what will bring out all that goodness and that's what I love so I'm going to let this now mix together and make sure I get all those pieces of the brown sugar now if you have any bits of brown sugar that don't want to dissolve let them sit a little bit in this mixture they'll absorb that liquid and they'll get all soft and gooey. Now, once we have all that coming together, we have the butter. So, I want to let it sit until you know, you don't want it to be hot. We have eggs in here. So, the thing is, if you would add it just to hot eggs you're going to have cooked eggs. You don't want that. So, I'm going to stir this together and we'll put in the dry ingredients. You can see this easily comes together and look at that consistency. Now, this is not a cookie consistency. We haven't added the dry ingredients either but there's a reason. You want this to be a little bit different than a cookie and that's what's going to give us that delicious texture. You know, when it comes to things like bars, blondies. Originally, they were called bar cookies and the reason is because they were pretty much a cookie batter but in bar form and so we now just usually call them bars but they're always when I trying to make sure I get my flour in there. I say this in videos but I think it's a good reminder. Scoop and lightly let it fall into your measuring cup if you're using dry measures like this instead of you know, your weights and then, just level it off. That way, you don't pack it in there. So, we have our flour. We are going to put in a small amount of baking powder. This isn't necessarily normal in a blondie but I do think it gives it a little bit lighter texture and I do like it just a little bit and of course, don't question it. You need salt. I always use kosher salt in both my baking, my cooking. It happens to be just what I have around. So, we're going to stir this together. Just going to combine it and what this is going to slowly do now is change the whole texture and when you're bringing those dry ingredients together I still like to use a whisk a lot of times because it falls through those times and you can see how it just combines it really easily you don't need to over whisk it or mix it you don't need to overmix it and it just look at that you have this beautiful batter and again notice it's slightly more thin than a cookie batter would be that's what you want that's what a blondies so when it comes to blondies you see some that will white chocolate chips. Some will have chocolate chocolate chips. These are chocolate but I think I like the conversions of not just chocolate chips but some pieces of chocolate and the reason is it gives you that more elevated, I don't know, it's that beauty of shards of bigger pieces of chocolate. So, I go through and just roughly chop up a bar of chocolate and I want some of these pieces left bigger in irregular. So, then when it bakes, you have these pockets of melty, gooey chocolate. So, I'm just going to chop this up and we're going to fold all this in and bake it. So, once I have all that choc somewhat chopped up. You are going to notice that I'm going to take all the pieces and put them right in here but if you notice these really little fine bits at the end, almost like a powder. I am going to leave those. I'm just going to eat those or add them on top of some granola or something because those can sometimes make this little bit muddled. I want the big pieces in the shards and then with that some chocolate chips. Now, I I did say this is going to be chocolate chocolate. So, I want to make sure I have a good amount. You can see I'm just folding this in now. Making sure it's well combined with them. Look ah. This is what is great. It's all in a bowl. You don't need a mixer. You can come home maybe with your kids from school. Maybe just after a long day. We know how those days are. And you can make these. Now you could really gourmet these up. Make them really thick. You could put them in a smaller pan so they're super thick like a bakery or you could be more Midwestern style like I'm going to be here and make a nice big pan of them. They're going to be a little bit more thin but this is traditional because you don't need a massive thick blondie. You just want one that kind of encompasses all of those beautiful edges and bits personally. I'm going to be honest, there's edge people and there's middle people. I'm kind of on, I like the corners. I like those bits of it that get a little bit more crisp but if you're a corner person, what's nice is here, a big pan will give you ample opportunities. So, just spread them out evenly but you can see, look at that thick batter. This is all these little moments like a thick batter that has this consistency and it's almost glossy. This is going to give us those fudgy brownies. We all know and love. It falls somewhat on its own but helping it like this make sure they're going to bake evenly and that's why we're spreading it out and I'm using offset spatula to do that because when you want them to bake evenly so I'm spreading it see how simple that is now even over here these are little things that sound stupid but if you come through and you knock that down that will just look better it won't burn on there and you'll have a nicer than finish I just think things like that can be important so we're going to pop this in the oven we're going to let them cool they smell good already but then we're going to eat them And now you can see how easy and quick and beautiful blondies are. I did sprinkle a few of the remaining chocolate chips on top. Forgot to say that. Just because obviously it draws you in more and makes you want them. Uh I let them cool then too. So they will puff up slightly but then as they cool they kind of just settle back in. This is the beautiful part and you want to let them cool so they slice better. Otherwise they don't slice the best if they're too warm because you they actually finish baking like anything does. Once it's outside of the oven. So you want to let them finish. So sometimes getting first one out is a little bit of a oh no no that's all good look at that beautiful blondie if that isn't just like a delicious thing you can see it's moist you can see it's delicious we can just go with hands now Oh my goodness. It's like a really good chocolate chip cookie. And your favorite brownie had a marriage and they created this. Look at those big, beautiful pockets of chocolate. They're still melty both from the chocolate chips and the shards we put in. It's a small little thing but it's worth it. It makes a big difference. What I love about it is has a beautiful moist crumb. It's not just like falling apart. It holds it together well but has this butteriness with that vanilla that's good that's going to be hard just to have one you're going to want to have multiple or imagine like some vanilla ice cream so what do I hope you do with this I hope you indulge I hope you see that it's super easy to make delicious goods at home you don't always have to buy them you don't have to go to a bakery you can make them you can enjoy them and you can share them around that's the important part good food should bring people together so share this video so other people can see it too check my website Wise Guy. com for this recipe all my other recipes they're all on there to enjoy because that's the point have fun

53K views · 8.7K reactions | Crescent roll cookies Follow @genie_cooks for more. 4oz cream cheese 1/2 tsp vanilla 3 tbs powdered sugar 1 pack refrigerated crescent roll dough Your favorite jam Cut crescent dough into half inch thick slices(do not unroll!) Place on a parchment lined sheet pan and press cookies flat. In a bowl combine cream cheese, vanilla and powdered sugar. Spoon about a teaspoon full onto each cookie and spread evenly. Top with jam. Bake at 375° for eight minutes. Cool for one minute. Remove from pan and cool completely before enjoying! . . . . #cookies #danish #holidayrecipes #foodhacks #hack #holidaydesserts #christmascookies #cookierecipe #geniecooks | Geenien sheikah

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29K views · 15K reactions | You’re just 4 simple ingredients away from these Almond Joy Cookies!🙌🏻 With a crunchy almond topping and a chewy, coconutty center, these cookies are a perfect treat for any occasion. 🤤 Search ‘almond joy cookies’ using the link in my bio for the full recipe! #almond #almondjoy #coconut #coconutcookies #baking #dessert #foodies #bakingtutorial #chocolate | Karli | Family Food Blogger