i've been gone for a while. well, longer than a while. i've missed baking and i've missed my readers and today i decided to take a few hours, un-busy myself, and make something spectacular to get myself back in to the blogging groove. that treat, ladies and gentleman, is browned butter blondies. they actually double as the best air fresheners money can buy - and these are actually edible!
it all starts with butter. five totally magical words. i chopped my butter into rough tablespoons and let them melt over medium heat, swirling every thirty seconds or so. once it all melted i grabbed a spoon and stirred constantly, fearing that i would end up with hardened caramel fused permanently to the bottom of my pan.
the end result is a bowl of pure heaven. liquidy caramel perfection that will take the every day blondie, which i normally don't care very much for, over the top.
with very little effort (seriously, no mixer needed!) after the butter-melting, you have yourself a pan of blondies ready for the oven. i added walnuts to half of mine, due to a request from the peanut gallery/baking assistants, but you can add or not add any toppings you'd like. oh, and good luck trying keep yourself from eating all this raw.
then you have to wait the thirty grueling minutes until those bad boys can come out of the oven. to pass the time i laid on the floor, supported by my new and on sale target pillows, and kept an eye on my cat. she decided the best place for a nap was directly under my tripod, which i thought would end in disaster. she's more responsible than i give her credit for.
then, the moment of truth. these blondies have a soft, melt-in-your-mouth center and a delicious and crispy edge - my personal favorite part. the walnuts added a really nice nutty flavor and crunch that complimented the browned well. we also tossed around the idea of incorporating bananas somehow, an idea that might be featured on a post in the near future.
oh, and this recipe was adapted from cooking light, so it is surprisingly not too terrible for you. i ended up halving the recipe, what i usually do when i try anything for the first time, but i would definitely recommend making an entire batch. these will go fast.
browned butter blondies
adapted from cooking light
yields 24 servings
9 ounces (about 2 cups) all purpose flour
2 1/2 cups packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
1 egg whites
1. preheat oven to 350 degrees.
2. weigh or measure flour, sugar, baking power, and salt in a large bowl. whisk to combine.
3. slice butter into rough tablespoons and cook in a small skillet over medium-high heat until lightly browned, stirring frequently once butter melts. pour into bowl and let cool, about ten minutes.
4. once cooled, combine eggs and butter with a whisk.
5. pour butter mixture over flour mixture and fold together until just combined.
6. pour batter into a greased 9x13 baking pan coated with cooking spray and smooth top with spatula.
7. bake for 30 minutes or until a wooden toothpick inserted in center comes out clean.
8. cool completely on a wire rack before cutting.
calories: 170, fat: 4.8g, protein: 1.9g, carbs: 30.5g, fiber: 0.3g, cholesterol: 13mg, sodium: 108mg
as always, thanks for reading & happy baking!
ps: my sister & i are starting a small baking company in the dc area, so there's a good chance i may be testing out new recipes here. stay tuned for more!