BROWN BUTTER BLONDIES
Steps:
- First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
- Press the mixture evenly into the prepared pan.
- Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
BROWN BUTTER BLONDIES
Steps:
- 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
- 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
- 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
- Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
- 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
- Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.
MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES
This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!
Provided by blucoat
Categories Bar Cookie
Time 45m
Yield 24 2-inch blondies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
- Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY
Ring in fall with these delicious brown butter maple blondies. Caramelized white chocolate blondies meet a gooey ganache with ribbons of decadent maple glaze to make the perfect fall dessert.
Provided by Aleya Zenieris
Categories Desserts
Time 2h15m
Yield 12 blondies
Number Of Ingredients 20
Steps:
- Make the blondies: Preheat the oven to 250°F (120°C).
- Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
- Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
- Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
- In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
- Pour the batter into the prepared pan and smooth the top.
- Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
- Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
- Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
- Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
- Slice into 12 pieces.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 77 grams, Fat 23 grams, Fiber 0 grams, Protein 10 grams, Sugar 57 grams
BROWN BUTTER BLONDIES
Try these Brown Butter Blondies made with brown sugar, butter and white chocolate chips. Gentlemen, ladies and kids all prefer Brown Butter Blondies.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Melt butter in small saucepan on medium heat. Continue to cook until butter is golden brown with nutty aroma. (Note: Watch the butter closely as it cooks. Reduce the heat if butter starts to burn.) Pour butter through fine-mesh strainer into medium heatproof bowl; cool 5 min.
- Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Add egg and vanilla to butter; whisk until blended. Combine flour, sugar, baking powder and salt. Add dry ingredients to egg mixture; mix well. Stir in chocolate chips. Pour into prepared pan.
- Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
BROWN BUTTER BLONDIES
Basic bar cookies made special with brown butter and salt. Delicious on their own, but also a blank slate for endless additions: butterscotch chips, chocolate chips, toffee, etc.
Provided by Kris9722
Categories Bar Cookie
Time 50m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 9 x 13 inch pan.
- Brown 1/2 cup butter over low-medium heat until light brown and nutty (approximately 15 minutes).
- Beat together brown butter, remaining 1/2 room temperature butter, sugar, egg and vanilla until smooth.
- Sift together flour, baking powder and 1 tsp salt and stir into wet ingredients until blended.
- Spread into pan. Evenly sprinkle remaining 1 tsp salt over top.
- Bake 25-30 minutes or until toothpick comes out moist and clean.
- Cool slightly. While still warm, cut into bars with a sharp knife.
Nutrition Facts : Calories 293.1, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.9, Sodium 365.1, Carbohydrate 43, Fiber 0.6, Sugar 26.7, Protein 3.1
WHITE CHOCOLATE BLONDIES
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
- Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
- Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
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- In a medium saucepan, melt butter over medium heat. As it starts to heat up, swirl the pan around often. Once it starts to bubble, let it deepen for 3-4 minutes.
- Remove from heat and add brown sugar. Stir it for 1-2 minutes until the mixture is nice and glossy and all of the brown sugar is dissolved into the butter.
- Let cool. It can be cooled at room temperature or can be put into the refrigerator for 10-15 minutes. It needs to be cooled to room temperature before adding the eggs. You don't want scrambled eggs!
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