There’s just something magical about the idea of browned butter. It’s like butter. BUT MORE AWESOME. To make this magical substance you melt the butter and cook it slowly until it is a rich, golden colour otherwise known as beurre noisette. Nutty, rich and oh so fabulous I knew I had to try baking something but what? A google search led me to a recipe for brown butter brown sugar blondies which I’ve adapted from here. And was it worth it? Dude totally! The first batch was demolished within a day and every time I open the fridge and see a block of butter I’m so tempted to just cover everything in sight with browned butter! But hey don’t take my word for it go forth and spread the brown butter ♥
200g unsalted butter
1 cup dark brown sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt
1 cup white flour
Optional: stuff to add in eg choc chips, nuts, cinnamon bits
Preheat oven to 175C. Cube the butter and melt in a large saucepan. See my cubes? Chop em smaller than that! Melt over medium heat and occasionally give the pan a swirl. Warning: the mixture will bubble and double in size so make sure your saucepan is high enough and keep swirling once the bubbling starts. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma, spoon some of the liquid out if you can’t tell if the colour has changed.
Ok not the best pic to show you the change of colour but once it has turned a beautiful golden colour take it off the heat.
Beat the 1cup brown sugar with the brown butter. It’s best to put the sugar in the bowl first before pouring the butter. Trust me. Or you will splatter yourself with hot butter and not be a happy chappy!
Add the egg and 1tsp vanilla extract and beat until well combined.
Sift in the 1cup flour, baking powder, baking soda and salt and mix until just combined.
Now is the time to add in any extras to your batter ie choc chips, nuts etc. A while ago I did a candy swap with the awesome Roboppy (Psst anyone want to do a candy swap with me?) and scored some Hershey’s Cinnamon bits. These are nubbins of cinnamon concentrated tastiness! As they are super cinnamon-y I only used a handful for half the mixture and white chocolate bits for the other half.
Pour mixture into an 8×8 pan and spread evenly. I prefer a higher edge to innard ratio and used a rectangle brownie pan which meant my blondies weren’t very high.
NOM NOM NOM