Brown Butter Blondies

31 Jan


Blondies are traditionally rich, chewy; with a deep flavor profile due to the molasses in the brown sugar which serves as the main flavor profile. These blondies are no different except rather than using brown sugar I used granulated sugar and molasses which allowed me to reduce the sugar content and overall sweetness of the blondies while maintain the flavor profile. These blondies get an additional layer of flavor from the toasting of the butter. Browning the butter gives the blondies an added nutty, caramel flavor which complement and enhance to the flavor notes of the molasses.

While the brown sugar-molasses flavor is the main flavor profile it is amenable to an array of mix-ins. Chocolate chips, butterscotch ships or white chocolate; nuts – walnuts, pecans, or cashews; and dried fruit would all be delicious. I went with salted cashews and dark chocolate chips this time around. Next time I am planning on adding a touch of orange oil, toasted pecans, and dried cherries.

I baked these bars in a 9×9-inch pan, so they were a little thinner than I would have liked. The bars are a bit crumbly while warm but hold together once cool. Also, if you are adding in chocolate chips be sure to allow the butter to cool before adding the other ingredients; if the butter and dough is too warm when the chocolate chips are add they will melt and swirl into the dough.

Brown Butter Blondies

~ Makes 12 bars ~

INGREDIENTS:

  • 2.5 oz (5 tablespoons) unsalted butter
  • 4.7 oz (2/3 cup) granulated sugar
  • 1 tablespoon molasses
  • 1 large egg
  • 2 teaspoons vanilla
  • 4.3 oz (1 cup) almond-coconut flour blend
  • 1/2 teaspoon baking powder
  • 1/8 teaspoons salt
  • 1/2 to 1 cup toasted nut, chocolate chips, dried fruit or any other mix-ins of choice

PREPARATION:

Butter an 8×8-inch pan. Heat oven to 350°F.

Melt butter in a light-colored skillet over medium-high heat. As soon as the butter is melted being to swirl the pan around, continue to swirl the pan around until butter smells nutty and toasted and is caramel in color. Allow the butter to cool, mix the melted butter with the brown sugar – beat until smooth. Beat in the egg and vanilla.

Add the flour, baking powder and salt; mix together. Stir in the mix-ins of your choice.

Pour batter into pan and spread evenly. Bake for 20-25 minutes unit a toothpick comes out clean. Cool and cut into bars.


Adapted from Simply Recipes and Smitten Kitchen

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