25 Jun Brown Butter Blondies with White Chocolate and Hazelnuts
Blondies are perhaps considered to be the less popular sister of the Brownie. Why? Because, for most people chocolate trumps vanilla. However, after tasting these Brown Butter Blondies, I’m certainly questioning where my preference lies.
By simply browning the butter beforehand, the flavour of these Blondies is enhanced with a delicious nuttiness. The texture is not cake-like, but dense and moist when you sink your teeth into one. A bit of crunch from some toasted hazelnuts, a burst of sweetness from white chocolate chunks and there you have it – the perfect Blondie.
(Makes about 16)
175g salted butter (¾cup)
225g brown sugar eg light muscovado (260ml)
2 large eggs
5ml vanilla essence (1 tsp)
225g flour (400ml)
160g white chocolate, roughly chopped
70g blanched hazelnuts, roughly chopped (½ cup)
- Chop the butter into equal sized cubes and place into light coloured saucepan (so you can see the change in colour easily). Heat on medium-low heat, swirling the pan frequently. The butter will begin to foam, and then start to smell nutty. You should see small particles (milk proteins) turn brown. As soon as the butter has browned, pour it into a heatproof bowl and leave to cool to room temperature.
- Preheat the oven to 200°C. Line a 20 x 20cm baking tin with greaseproof paper.
- Toast the hazelnuts in a dry frying pan over high heat until just starting to turn golden. Leave to cool.
- Add the sugar to the cooled butter and mix well. Add the eggs one at a time, beating well after each addition. Mix in the vanilla essence and continue mixing for a few minutes.
- Stir in the flour and salt, then add the white chocolate chunks and toasted hazelnuts.
- Spoon the batter into the prepared pan and smooth the top. Bake for 20-25 minutes. Leave to cool in the tin for 5 minutes, then remove and cool on a cooling rack. Slice into squares and enjoy! Store in an airtight container at room temperature for a few days.