Brown Butter Blondies
I’ve never been completely sold on ‘blondies’ (‘brownies’ which are made with vanilla instead of cocoa). On the first bite my taste buds cry out ‘but where’s the chocolate?!’… But, on tasting this recipe from cookbook writer Nina Parker, I changed my mind! The brown butter really gives a wonderful depth to the blondie’s vanilla flavour plus they do have some chocolate chips! They are very moreish, particularly if you try one warm, straight from the oven – you have been warned…
250g unsalted butter
240g muscovado brown sugar
2 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon salt
140g plain flour (gluten free if required)
120g ground almonds
1 teaspoon baking powder
100g dark chocolate, roughly chopped (I use Lindt Excellence 70% Cocoa Dark Chocolate)
*8-inch square tin, lined with baking paper
- To make the brown butter, melt the butter in a small saucepan on a medium to high heat. As the butter melts and begins to bubble move it around the pan and continue to cook until the butter starts to darken a little and you smell a hazelnut aroma – it will take around 4 minutes. Remove from the heat and transfer to a bowl and allow to cool.
- In a bowl mix together the flour, ground almonds, baking powder and sea salt, put to one side.
- In another bowl combine well the muscovado sugar, eggs, maple syrup and vanilla extract. Slowly add this mixture to the cooled brown butter and mix to form a smooth, silky batter.
- Finally, stir in the flour mixure and mix until everything is incorporated. Transfer to the lined baking tin and sprinkle over the chopped chocolate. Bake in a preheated oven, 160’c fan, for 35 minutes, until a skin has formed on top but the inside will still be gooey – it will firm up as it cools.
- Allow to cool in the tin (if you can resist!) before slicing into squares. Enjoy!