(upbeat music)
- Hey everyone, I am Jerry James Stone
and welcome to another Facebook Live cooking show.
I'm very excited because today we're gonna make
a delicious gluten free dessert.
I'm gonna make these white chocolate blondies.
In fact, let me just show you these really quick.
They're super, they're fun, they're tasty.
They're really easy to make.
I'm gonna be using a couple fun Bob's Red Mill products
to make these, they're made with a coconut flour
and also they're, gluten baking flour
that's the 1-to-1 measurement
but just look how great they look.
Super fun.
They're white chocolate.
So if you like brownies, if you've never blondies,
if you like brownies, if you've never had blondies,
those are the white chocolate version of a brownie
so very similar.
So to start off, the first thing I'm gonna show you here,
let me just move my phone,
I'm gonna, I'm gonna melt some butter to get started
so come on over and take a look.
Just throw this in here in the pan.
Let's get the temperature up and running on there.
Start melting that butter.
Okay, so our butter here is pretty much melted.
Let's see here, I'm just gonna break this up a little bit.
Okay, so that's pretty good.
So the next thing I'm gonna do is I'm just gonna add in,
come and take a look here,
I'm gonna add in our white chocolate chips.
I'm not gonna add in all of them.
I'm just gonna add in most of them
and I'm just gonna use the heat.
I turned off the heat now.
We're just gonna melt this chocolate in the butter.
The last thing you want is it to seize up
so you don't wanna do this over direct heat.
If you need more heat,
you can kinda put it back on the burner
but the key here is really just to incorporate
the white chocolate into the butter.
I'm gonna add the butter and white chocolate.
So first thing I'm gonna mix in is some white sugar,
add in some brown sugar, maybe.
Doesn't wanna come out.
Brown sugar likes to stick together, right?
Add that in and just gonna mix this together
before I add in our eggs.
The reason for this is I'm using the sugar
to kinda temper the hot butter here.
The last thing you wanna do is add in the eggs and cook them
prior to actually baking your final dish.
So this will cool it down a little bit.
Add in some vanilla extract.
The great thing about brownies is you don't have to worry
about overworking the batter as much.
They're pretty forgiving 'cause you want them dense.
Add in one egg,
add in the second egg
and just work that into the batter.
So the next thing I'm gonna add in,
I'm gonna add in the coconut flour.
Once again, I just wanna show you the packaging here.
This is the Bob's Red Mill coconut flour
and the reason I'm using a 1-to-1 mix here
of both the coconut flour and the gluten free baking flour
is because I want that coconut flavor.
It really goes so well with the white chocolate
but I don't want the full cakiness
that you get with coconut flour.
So adding in the coconut flour.
Now, I'm gonna add in my gluten free 1-to-1 baking flour.
Add that in.
And I have some salt
and then the baking powder.
(calm music)
So we have our batter here.
I'm gonna work in some,
I'm gonna work in some sprinkles here
so I make it kinda colorful.
Once again, I'm only gonna add in just a little bit of it.
Not all of it just yet.
Work that into the batter.
Okay, so we're just gonna transfer this batter to
I have a nine by nine baking dish here.
Now, I would say for this recipe,
if you have something a little bit smaller
like an eight by eight would be a little bit better.
You can even double the recipe.
It doubles really easily.
But I like to make a little bit of a thinner brownie
or blondie in this case so,
but if you want a denser, thicker one
then you're gonna have to use a smaller pan
or at least double up on the recipe.
I just have this lined with parchment paper.
I'm gonna spread this out.
It doesn't have to be perfect
'cause once again the heat from the oven
will do a lot of the work.
It does not wanna stay still but that's okay, that's okay.
So spread that out there.
Try to get as much into the corners as possible.
Okay, so here's why I saved
some of the white chocolate chips
because first, I'm gonna eat a few.
So I'm gonna snack on a few of them myself
before I bake the brownies
but then I'm gonna work them into the top
so just a few on top.
Makes for a nice treat.
And then also with the sprinkles
so people really see the color.
The sprinkles kinda set a little bit during the baking
so this kinda adds more to the color
to the top of the blondie.
How festive does that look?
That looks pretty good, right?
So, real simple.
I'm just using, just using the,
I guess a 1-to-1 here.
I have the gluten-free baking flour by Bob's Red Mill.
I'm using the coconut flour.
A real easy batter.
We just melt some white chocolate into the butter.
Once you get to this stage,
throw it in the oven, 350 degrees.
Bake it for about a half hour
until you start to see the chocolate melt.
It's get golden around the edges and then once you bake it,
you're left with this deliciousness right here.
So how great do those look?
Those are looking pretty good, huh?
I'm just gonna sneak in here and grab one
and thank you for tuning in.
I will post all the measurements
for the ingredients immediately after this.
If you have any questions, feel free to hit me up.
I always respond.
You can also hit me up on Twitter at jerryjamesstone
and thank you for tuning in and have yourself a blondie.
(upbeat music)