Brown Butter Blondies
I appreciate they don’t sound very sexy, but there’s something incredibly intimate about the combination of brown butter and dark brown sugar. I mean, I can talk it up, but it’s basically fudge. These are a legit way to eat a huge piece of fudge. You can add chocolate chips; white, blonde or dark, but I really like the slight bitterness of the roasted walnuts.
Serve them fridge cold, or slightly warm with a scoop of nutty ice cream. Shown here with a batch of lagrotta’s pistachio ice cream recipe, made with mixed nuts instead of pistachio. Nut to be messed with.
250g unsalted butter
2 eggs
1 tbsp vanilla extract
370g dark brown sugar
1 tsp salt
350g plain flour
100g walnut pieces
Preheat the oven to 180 degrees. Line and grease a 20cm x 26cm pan.
Begin by browning the butter; melt it in a saucepan and continue to cook until it foams and little brown pieces form in the bottom of the pan. Don’t let it out of your sight, there’s a fine line between brown and burnt. Set aside to cool.
Toast off the walnut pieces in the oven, for approx 10 mins.
Whisk the eggs and vanilla. Once the butter is cooled, beat in the sugar. Add the egg mix and beat until it pales in colour. Add the flour and salt, being careful not to over beat here. Add the walnut pieces and turn into the pan.
Bake for 25 mins or until glossy and slightly cracking on top.
