Brown Butter Blondies

I am very excited to share this recipe as it truly is something special.  I made them with my niece and nephew today and they went crazy for them.  Let’s be honest brown butter makes most things taste good but these are a cross between a brownie and a cookie.  Definitely try one when it just comes out of the oven. I hope you love them as much as my family. 

Makes about 10 brownies

Ingredients:

250g unsalted butter

240g brown sugar (I used muscovado)

2 medium eggs

2 tbsp maple syrup

2 tsp vanilla extract

1 tsp sea salt

140g spelt flour (or use normal/gluten-free)

120g ground almonds

1 tsp baking powder

100g dark chocolate, roughly chopped (at least 70% coco but I used 85%)

How to Make Your Blondies

Preheat the oven to 160 degrees and line a 8 inch square baking tray with baking paper.  You can use a rectangle tray but if it is bigger, then just remember the blondies will take less time and be thinner.

Start with the brown butter and melt the butter in a saucepan on a medium to high heat.  This will take about 4 minutes.  The butter will melt and then start to bubble.  Move it around the pan and continue cooking until the butter starts to darken a little and you smell a hazelnut aroma.  At this point quickly remove it from the heat and transfer into a bowl and leave to cool.

Next mix the flour, ground almonds, baking powder and sea salt into a bowl and mix well.

In another bowl, add the muscovado sugar, eggs, maple syrup and vanilla extract together.  Combine well before slowly adding in the slightly cooled brown butter.  Mix until you have a nice silky batter.  Then stir in the dry ingredients until everything is incorporated.  Transfer mix to the baking tray and lay the uneven pieces of dark chocolate on top.  Bake for 35 minutes or until a skin has formed on top.  It will be a little gooey inside but that is fine as it will firm up as it cools.  Slice into squares and keep sealed in a Tupperware for up to 4 days.