Brown butter blondies with salted frosting
As far as chocolate goes, white variety is severely underappreciated. Somehow, the darker blends are considered to be more indulgent and exquisite. The higher the cocoa content – the more sophisticated it is. Some could even argue that white chocolate is not chocolate at all. I know, because I used to be of a similar opinion. It felt like a waste of perfectly good cocoa butter that could be much improved by a heavy addition of some dark cocoa mass. I did not understand how anyone could willingly enjoy that taste. And I was certain that white chocolate would never be anything more than a decorative item, purely for its colour. But then I stumbled upon these brown butter blondies and I understood I was wrong.
It must have been rather fateful because normally I would only consider blondies in brownie form. However this recipe seemed enticing and left little space for reluctance. And just like that, it took a single serving to change my entire perception. It became one of those moments where you know you are changed and from then on it’s divided to “before” and “after”. Before – there used to be a bar of white chocolate buried somewhere in the depths of my kitchen as an accidental leftover. After – I have been obsessively buying various brands of white chocolate almost on every grocery run.
Notes: As learned through personal trial and error, I strongly advise against using white chocolate chips. They contain stabilizers intended to help them keep their shape during baking and stop melting. In this case you want the chocolate to gently blend in with the batter and create a lush texture. I imagine the blondies must taste wonderful even without the frosting, though I have never tried them “naked” myself. The frosting is easy to make so I encourage you to try them frosted before possible modifications. Also, I have always used homemade peanut butter as it’s the simplest thing to produce, so I can’t guarantee that store-bought version will yield favourable results due to its sugar and salt content.
Brown butter blondies with salted frosting ingredients:
For the blondies:
- 1/2c each of plain, whole wheat and oat flours
- 1+1/2tsp ground cinnamon
- 1tsp baking powder
- 1/2tsp salt
- 175g unsalted butter
- 3/4c raw sugar
- 1tsp vanilla extract
- 2 eggs
- 1c walnuts
- 100g white chocolate
For the salted frosting:
- 65g unsalted butter
- 120g peanut butter
- 1/8c icing sugar
- 1tsp ground cinnamon
- 1/2tsp vanilla extract
- 1/2tsp salt
Directions for the blondies:
- Start by toasting 1c walnuts as described here.
- Once roasted, roughly chop the walnuts and 100g white chocolate.
- Melt 175g butter in a medium sized saucepan over medium heat.
- While the butter is melting, preheat the oven to 180C (355F) and line a 20cm (8in) square baking pan with baking paper, leaving extra paper on each side so it hangs over the pan. In a small bowl mix 1/2c of plain, whole wheat and oats flours together with 1+1/2tsp cinnamon, 1tsp baking powder and 1/2tsp salt.
- When the butter is completely melted continue cooking and occasionally gently swirling the pan around. The butter will foam and bubble. Keep cooking and swirling until the liquid turns brown and smells nutty.
- Take the pan off the heat and mix in 3/4c raw sugar and 1tsp vanilla extract using a silicone spatula.
- Whisk 2 eggs in a small bowl and slowly add to the butter mixture, stirring constantly.
- Add the dry ingredients to the liquid ingredients.
- Gently fold in the walnuts and chocolate until just combined.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for about 25 minutes, until golden and shiny, with slight cracks. Remove from the oven and completely cool in its pan on a wire rack.
Directions for the salted frosting:
- Place 65g butter and 120g peanut butter in a bowl and beat on medium with the beater attachment until well combined.
- Sift in 1/8c icing sugar, add 1tsp cinnamon, 1/2tsp salt and 1/2tsp vanilla extract. Continue beating until light.
- Frost the cooled blondie and sprinkle additional salt on top, if desired. Slice into square blondies.
Recipe inspired by Butter & Brioche.
