Why yes, it is Wednesday. As you read this, TD and I are on a teeny tiny plane headed to Montana. If his predictions are correct, at some point we will get snowed-in. To hear TD explain it, this will trigger the zombie apocalypse whereupon only the strongest (or least best tasting) will survive to see spring. Yeah, I don’t really understand either. But, just in case, here is this week’s post.
Depsite my agonizingly detailed planning, about 2/3 of the way through my holiday baking, it became clear to me that I was going to need a bigger boat. And by bigger boat, I mean more baked goods. As my caramel crunch square supply quickly dwindled, I sprang into action with a recipe I’ve been playing with for a couple of months: the brown butter blondie.
Here is the flavor profile: brown butter, roasted walnuts, white chocolate. The BBBs also have the added benefit of a neat cut. You know what I mean, no sloppy edges or oozing middle (not that, provided the appropriate context, sloppy edges and oozing middles are a bad thing). This is a slightly fancy bar that comes together relatively quickly and is made from ingredients that are generally on-hand. Plus and plus. In fact, these went together so easily that I knocked out two batches in the early morning hours before work.
I am officially signing-off until the 28th. That’s assuming I’m not lobotomized by a brains seeking Santa Claus along the way. Which would be sad because I’m all set to pontificate on the 2013 Pantone color of the year and what it has to do with a cognitive condition I never knew I had until TD scientifically proved I am statistically weird.
Brown Butter Blondies
- 1/2 LB (16 TBS) unsalted butter
- 1 1/2 C golden or light brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 tsp kosher salt
- 1 tsp baking powder
- 2 1/4 C all-purpose flour
- 10 ounces chopped white chocolate or white chocolate chips
- 1 C roasted walnut pieces
- To brown butter: in a medium heavy-bottomed saucepan, add butter. Cook over medium heat, stirring constantly until the butter takes on a deep golden color. Remove from heat and allow to cool to room temp. This step can be done in advance.
- Preheat oven to 350 degrees. Line a 9X13 inch baking pan with parchment and butter the parchment and sides.
- In a separate bowl, sift together flour, salt and baking powder. Set aside.
- In a standing mixer, add sugar to brown butter and cream until smooth, roughly 2-3 minutes. You will not get the same consistency as you would with regular butter straight from the stick. Don’t worry about it.
- With the mixer running on medium, add eggs one at a time allowing them to be completely incorporated after each add. Let the mixer run for another minute and add vanilla until mixed- in.
- Add-in flour mixture. With the mixer on its lowest setting, run until the flour is just incorporated. Watch carefully, this will happen quickly.
- By hand, fold-in chocolate and walnuts.
- Gently press the dough into the prepared pan.
- Bake for 25-30 minutes or until the top is pale gold and the edges are just starting to turn a deeper gold.
- Allow to cool completely before cutting.