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Food creator Ryan Walker-Hartshorn is making olive oil Blondies with Food52’s Sohla El-Waylly. These gooey, chewy, salty-sweet blondies rejoice the grassy shiny notes within the olive oil. And as standard, our Resident Sohla is going off-script in her method, serving to Ryan paintings via some measuring mishaps to drag off a last-minute dessert save. GET THE RECIPE ►►
PREP TIME: 45 mins
COOK TIME: 40 mins
MAKES: one 9×9-inch slab
INGREDIENTS
For the caramel
6 tablespoons (75g) granulated sugar
3 tablespoons (42g) heavy cream
2 tablespoons (28g) extra-virgin olive oil
1/2 teaspoon kosher salt
For the blondie
3/4 cup (180g) extra-virgin olive oil, plus extra as wanted
1 1/2 cups (300g) mild brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 huge eggs
1 1/2 cups (187g) all-purpose flour
2/3 cup (100 grams) toasted nuts (reminiscent of pistachios, almonds, or cashews), more or less chopped
1 pinch flaky salt
Read Ryan’s article about olive oil right here: and apply her on Instagram at @ry_who
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ABOUT FOOD52
As a one-stop store for comfortable dwelling, Food52 connects discerning house chefs with the pursuits they are enthusiastic about by means of award-winning Food and way of life content material throughout platforms. We supply our target market with the recipes and answers they crave to devour thoughtfully, reside joyfully, entertain superbly, and shuttle another way.
#sohla #sohlaelwaylly #blondies
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give me more Sohla please!
this is a great format.I love how teachable Ryan is and Sohla is always perfect.
That's a very good example of chef vs non chef's, they have the same recipe but the result of their blondie batter is so different.
whats that weird thing on her head
I can't have dairy, what should I use instead of cream?
Not even 90 seconds into this video, and I'm being confronted by a FOOD WRITER who doesn't know how to cook. Not a smart look. (eyeroll). Let's stick with talent or people who will not fumble recipes. Really, a fork in a non-stick?
So cute. Yes I thought Sohla was going to use cornflakes and yes RIP to Ryan's pot getting stirred on with a FORK. Sohla's videos are my fav and watching Ryan's face go from 🤔 to 🤗 was such a fun bonus!
Ryan reminds me of my daughter
I can't have dairy so I am loving this olive oil idea!
This was just so perfect, now I have two options of how it might turn out. Loved this.
Everything about food delights Sohla, even mistakes and mishaps
Can we get a troubleshooting series with Sohla?
Olive oíl taste makes me trow up
te amo sohla
I usually just add a few tablespoons of milk if a batter is too thick. Also she measured by volume so could have very easily added too much flour (which is why unless I'm making bread I always measure by weight).
these look so delicious, i love both their energies, and i also love how consistently Sohla makes me feel like I, average home cook, could make caramel without burning my house down, too.
Sohla is an inspiration-made blondies for the first time and it's my new addiction.
Could you replace the heavy cream in the caramel with coconut cream? I'm so excited to make these, I just have a dairy allergy.
I strongly dislike your uneven cabinets
Hmmm… I followed the recipe exactly but it was yielded a very thin cookie like slab .. still delicious but somethings weird
ryan is so funny and such a delight <3
Love Sohla! I can’t wait for more deserts by her!! I would love a Reverse Engineer dessert type show with sohla!!’
Someone, somewhere, please make "detective sohla" happen – ppl call sohla so she can either talk them through a difficult skill for a dish they are making, or suggest a way to "save" the dish by adding something unexpected or turning it into something else. She is so encouraging and creative!
0:20 — Is it just me or did anyone else hear Bryan?
She tested it with gluten free flour 🥲