August 3, 2014

Browned Butter Blondies

Blondie Jenga!
While I do love (and always will love) brownies, I've been enjoying blondies more and more.  There's something about the fact that it's akin to a cookie, but with heaps more bits stacked into it, that appeals to me.  Plus, the batter tastes like cookie dough, so that's a win!

These particular blondies are delicious, and the addition of browned butter takes them to another level.  I have used browned butter before in these cookies, but I felt that the taste was lost, and I was afraid that the same thing would happen with these blondies; but it was not so!  I could definitely taste the nuttiness of the browned butter in the end product, and coupled with white chocolate chips and pecans, I was in blondie heaven.  I hope you enjoy them as much as I did!

Recipe adapted from: Bake or Break
Ingredients 21 x 31 cm (8 x 12 inch) brownie tin
310g butter
370g brown sugar
125g white sugar
3 eggs
2 1/2 tsp vanilla essence
350g flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup pecans, chopped roughly
1 cup white chocolate chips

1. Begin by browning the butter.  In a saucepan, cook the butter over a medium heat until brown specks form underneath the foam.  It will smell absolutely amazing !

2. Transfer the butter into a bowl and leave it to cool.

3. Preheat the oven to 175C (350F).

4. Stir the brown and white sugar into the cooled butter.

5. Add the eggs one at a time, and beat until light and fluffy.

6. Add the vanilla and beat until combined.

7. In a few portions, add the flour, baking powder and salt, mixing in between.

8. Finally, mix the chopped pecans and white chocolate into the batter.

9. Pour the batter into a brownie tin lined with baking paper, and bake for about 35 minutes or until the blondies are golden brown and an inserted toothpick comes out clean.

10. Let the blondies cool, then cut them into slices of your choosing and enjoy!

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