Brown Butter & Almond Blondies
I absolutely adore blondies, they are like brownies but they are not. They are much yummier which is a shocker because well what can be yummier than chocolate. Well blondies can be. They are so adaptable to any flavor, there are many a times when I am baking a blondie I add things to it as I like, some gems thrown in, may be some nuts, some raisins if I feel like, if I am missing my chocolate too much a handful of dark chocolate chips and it absorbs and welcomes all flavors. That ladies and gentleman is the greatness of a blondie.
Then other day while I was talking to a friend of mine, she asked me if can share a blondie recipe since I don't have it on my blog and I was like what? Are u serious ? This can't be true and to my horror I saw that I really don't have a blondie recipe on here, so I am posting my base and fav blondie recipe here. Brown butter (I swear it makes everything better) and almond blondies.
The other day someone asked me "Isn't brown butter a fancy name for ghee", I also want to clarify that today.. Brown Butter and Ghee are not the same, Clarified butter and ghee are the same. Brown butter is the butter which starts to get color but has been taken off the heat before it glarified and turned into glorious ghee. To brown the butter - Place butter in a pan and bring to a bubbling boil over low heat. Let the butter gently bubble, swirling the pan occasionally, until the mixture smells nutty and starts turning brown. You have to be careful at this point since it can turn from brown butter to burnt butter pretty fast.
Source - Adapted from Simply Recipes
- Preheat the oven to 170C . Line a 9 inch pan baking pan with parchment paper.
- Whisk the eggs lightly and add in the brown sugar, browned butter, and vanilla extract and mix until smooth.
- In a separate bowl, mix together all the dry ingredients apart from almond flakes.
- Add the dry ingredients to the wet and stir together until just combined.
- Fold in the almond flakes (and any other thing you wish to add)
- Bake until a toothpick inserted in the center comes out clean approximately about 30 mins.
I absolutely love the papery crust of a blondie and brownie :) They are best eaten warm but that is if you can wait till it cools down.