Brown Butter & White Chocolate Blondies
This easy brown butter blondie recipe is fudgy, sweet but salty and only uses 7 ingredients. It's currently nearly the end of August 2021, and almost a year ago, Matt Adlard posted an incredibly delicious looking lockdown-induced blondie recipe that I've been dreaming about ever since. Now that we have found ourselves in lockdown once again, what better time to dust off the apron and give this recipe a little Rhi-work (please ignore the terrible pun).
This brown butter base creates the most insanely unctuous blondie base, and when paired with lashings of white chocolate chunks, you end up with a fudgy, Caramilk-esque blondie with the perfect ratio of crust to chewy center. Please, do yourself a favour, and make this recipe. P.S If you're not a white chocolate person you can swap it for milk or dark chocolate; just don't skip the little sprinkle of sea salt flakes as the finishing touch, as it truly balances the flavours to perfection.
This brown butter base creates the most insanely unctuous blondie base, and when paired with lashings of white chocolate chunks, you end up with a fudgy, Caramilk-esque blondie with the perfect ratio of crust to chewy center. Please, do yourself a favour, and make this recipe. P.S If you're not a white chocolate person you can swap it for milk or dark chocolate; just don't skip the little sprinkle of sea salt flakes as the finishing touch, as it truly balances the flavours to perfection.
PREP TIME: 15 minutes | COOK TIME: 45 minutes | MAKES: 9 large squares or 16 smaller squares
Ingredients
225g butter, cut into pieces
2 size 7/8 eggs
360g soft brown sugar
Large pinch of salt
1tsp vanilla extract or paste
255g plain flour
250g white chocolate, cut into chunks
Sea salt flakes, to finish
Method
225g butter, cut into pieces
2 size 7/8 eggs
360g soft brown sugar
Large pinch of salt
1tsp vanilla extract or paste
255g plain flour
250g white chocolate, cut into chunks
Sea salt flakes, to finish
Method
- Preheat your oven to 180 degrees celsius fan bake. Place the butter into a saucepan over a medium heat. Melt the butter, and leave to simmer on the stove for 4-5 minutes, or until foamy and golden brown. Pour into a mixing bowl and set aside to cool.
- Once the butter has cooled, add the eggs and whisk until smooth, followed by the brown sugar, salt and vanilla. Add the flour, and use a wooden spoon or spatula to mix until a soft dough forms.
- Fold half of the chocolate chunks into the dough, then transfer to a lined square cake or slice tin. Press the dough evenly into the tin, then scatter the remaining chocolate over the top.
- Bake for 35-40 minutes, or until golden brown and set; whilst still slightly wobbly in the center. Remove from the oven, and leave to cool for 30 minutes before removing from the tin. Once completely cooled, cut into your desired number of pieces. Serve immediately or store in an airtight container for up to 5 days.
