How good is browned butter?
You take something already awesome – butter – and make it 1000 times better and fragrant and nutty. Just by cooking it until it goes brown. Magic.
So when I saw these (browned butter! chewy blondies!) I was so keen to make them.
I did suspect when I looked over the recipe that they might be on the sweet side. To counteract any potential super sweetness, I decreased the sugar and added salt and a layer of salted cashews on the bottom.
End result: still total sugar bombs.
Awesome, amazing, totally delicious – but sweet sweet sugar bombs.
The blondies baked a bit harder than I liked – I wanted something softer and chewier – but by the time I took them out of the oven (at 23 minutes) it was way too late. When I make them again, and there will be a next time, they’ll definitely be spending less time baking. (I’ve reduced the baking time in the recipe below.)
After making these, I now have the urge to add browned butter to everything…
- 250g butter
- 250g plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 300g brown sugar
- 2 eggs
- 2 teaspoons vanilla essence
- 1 cup salted cashews
- Preheat oven to 175°C and grease a rectangle baking tin (mine was 29cm x 19 cm).
- Place the butter into a small saucepan over medium heat. Stir occasionally until the butter has melted. Once melted, let the butter cook until it's dark brown. Remove from the heat and pour through a sieve into a large bowl. Set aside to cool.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Add the brown sugar to the butter and stir until smooth. Add the eggs and vanilla essence and mix until just combined.
- Add the dry ingredients and mix until just combined. It should be quite thick.
- Sprinkle the cashew nuts on the bottom of your baking tray and pour the blondie batter on top. Smooth out the top and bake for about 15 - 20 minutes, or until just cooked.
- Allow to cool and then cut into squares.
Adapted and converted to metric from Serious Eats