Skip to content

Brown butter double chocolate blondies

August 7, 2010

What the? If you’re wondering, brown butter isn’t some terribly pretentious thing you have to buy specially, and blondies are no more difficult to make than brownies. Brown butter is just regular butter heated until it’s golden and it smells totally different – caramelly and a little like hazelnut praline I think. Blondies are brownies without the chocolate, or in this case, without the chocolate melted into the batter. Brown butter IN blondies? Oh. Freakin. Wowwww.

It honestly doesn’t get much better than this. I would rate it up there with baked cheesecake (of the Dorie Greenspan tall-and-creamy variety) and home made caramel over real vanilla ice cream. Soft, kinda gooey when at room temperature, and a real surprise flavour wise. The edges are more cookie like and crunchy on the day of baking, and soften a little overnight. These are super rich, so while you can’t stop at one piece, you can’t really eat more than two. The real danger, though, is that they are so easy to make. Unlike cookies you don’t have to worry about softening butter, spacing or washing a million baking trays. One saucepan, one brownie tin, and one mixing bowl are the only vessels you’ll need to wash.

I owe this find to Erin’s Food Files, whose original post was for brown butter toffee blondies, but since I didn’t have any toffee bits lying around, I threw in about a cup of chopped dark and white chocolate. They’d be good with chopped roasted hazelnuts too. I also halved the salt level in the following recipe, as the salt level was a bit overpowering.

Brown butter double chocolate blondies

8×8″ (don’t use a larger pan, as they will be too thin)

  • 140g unsalted butter
  • 1 1/8 c plain flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt (omit if using salted butter)
  • 1c packed light brown sugar
  • 1/4c white sugar
  • 2 small eggs
  • 1 tsp vanilla extract
  • 1c of finely chopped white and dark chocolate*
  • optional: 1/2c chopped, freshly roasted hazelnuts**

*do not use pre-chopped or shaped chocolate, or if you do, give it a few chops with a large chef’s knife anyway. It’s the little powdery chocolate flakes that make this so much more win. If you’re not using chocolate, use a slightly smaller pan (maybe an 8″ round springform cake tin for example)

**do not attempt to make these healthier by using raw hazelnuts. You will regret it. To roast, place on a single layer on a baking tray and let sit in a preheated oven at 175C (350F) for about ten minutes, until the nuts have popped out of their skins. Shake and let roast five more minutes or until the nuts are golden.

Preheat oven to 175C (350F), with a rack centred. In a small saucepan, cook the butter over medium heat until golden brown (little brown flecks will appear at the bottom). Set aside once done.

While butter is cooking, grease your 8×8″ square brownie tin then sift a thin layer of flour over the butter and tap to distribute the flour all over the bottom and sides of the pan. If you’re not using a nonstick pan, grease some tinfoil, line the pan, then flour.

Beat browned butter and sugars until unifrom, then beat in eggs and vanilla until lighter in colour, about 3 minutes. Sift in flour, baking powder and salt if using, and fold in until almost thoroughly combined. Stir in nuts and chocolate. Pour batter into prepared pan and spread out evenly.

Bake 25-35 minutes until a skewer inserted into the middle comes out clean. Cool in the tin for about 15 minutes before removing to a rack to cool completely. Only cut into the blondie once it has fully cooled. Stores at room temperature for 3 days, although good luck with it lasting that long! The two of us finished the lot in about two and half days…woops.

5 Comments leave one →
  1. August 9, 2010 10:44 am

    I love brown butter in pretty much everything, these look awesome!

  2. September 30, 2010 6:49 am

    Great adaption! YUM!! I love chocolate. :)

  3. Marti permalink
    September 7, 2011 6:20 am

    May I ask why not use raw (untoasted) hazelnuts?

  4. September 7, 2011 9:39 am

    M: I find that raw hazelnuts taste kinda blah and also don’t have as crunchy a texture. Also they tend to give some people mouth itch :P That’s been my experience anyway

Trackbacks

  1. Brownie med mandler og hasselnødder

Stir the pot with a comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: