January 19, 2016

Browned Butter Praline Blondies

Browned butter is a glorious thing and hazelnut praline paste is another glorious thing.  Combined...well, here you go! 

Recipe adapted from: F&B Department
Ingredients - 20 cm (8 inch) square baking tin
170g butter
270g brown sugar
3 eggs
1/2 tsp vanilla essence
223g flour
1 tsp baking powder
Pinch of salt
1/2 cup hazelnut praline paste (or Nutella)

1. Brown your butter - place the butter in a saucepan and cook over medium heat until it foams, smells delicious and brown flecks form at the bottom of the pot.  Be careful that it doesn't burn.

2. Strain the butter into another bowl and set it aside to cool.

3. Once the butter's cooled a bit, preheat the oven to 175C (350F).  Line a 22cm square baking tin with baking paper.

4. Beat the cooled browned butter with the brown sugar until combined (the mixture will be pretty liquid).

5. Beat the eggs in one at a time, then add the vanilla and beat until well combined.

6. Gently fold the flour, baking powder and salt into the batter.

7. Spread the blondie batter into the baking tin and drop blobs of the hazelnut praline paste (or Nutella) on top.

Swirl the praline through the blondie batter with a knife.  Don't overswirl because then you'll just mix it together.

8. Bake the blondie for about 30 minutes, until lightly brown on the top.

9. Let it cool before slicing and enjoying!