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