Blond Chocolate And Brown Butter Blondies
36
- Prep Time15 min
- Total Time1 h 45 min
- Makes18 squares
Photography, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Krystin Leigh Smith.
The addition of roasted white chocolate—which has a gorgeous caramelized flavour—and nutty brown butter add new flavour dimensions to the humble blondie.
Ingredients
1 1/2 cups all-purpose flour (210 g)
3/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter
2/3 cup packed brown sugar (140 g)
1/2 cup granulated sugar (105 g)
2 large eggs
2 tsp vanilla
1 cup coarsely chopped toasted cashews
1 tsp flaked sea salt (optional)
Roasted White Chocolate
1 170-g pkg white chocolate, chopped* (see below for substitution)
Instructions
Roasted White Chocolate: Position rack in centre of oven and preheat to 250F. Spread chocolate in a single layer on a rimmed baking sheet. Bake until chocolate is deep golden, about 1 hr, folding and smoothing out chocolate with an offset spatula every 10 min. Let cool to room temperature, about 30 min, then refrigerate until firm enough to chop, about 1 hr 30 min. Finely chop 1 1/3 cups and set aside.
Blondies: Position rack in centre of oven and preheat to 350F. Line a 9×13-in. baking pan with parchment, leaving overhang on all sides.
Whisk flour, baking powder and salt in a medium bowl. Set aside.
Melt butter in a medium saucepan over medium. When it starts to foam, whisk until it turns golden brown, 4 to 5 min. Remove from heat and add 2/3 cup chopped Roasted White Chocolate, whisking until melted and smooth.
Whisk in brown and granulated sugars until dissolved. Add eggs, 1 at a time, whisking until combined. Whisk in vanilla. Fold in flour mixture until just a few streaks remain. Fold in cashews until just combined. Scrape into prepared pan and smooth top. Sprinkle remaining 2/3 cup of Roasted White Chocolate overtop, then sprinkle with sea salt, if desired.
Bake until top is light golden, 22 to 24 min. (Blondies will appear slightly underbaked but will continue to cook as they cool.) Transfer to a rack and cool to room temperature. Lift parchment and transfer the blondies onto a cutting board. Cut into 18 squares. Blondies can be refrigerated in a sealed container for up to 5 days.
Make-ahead tip
Roasted White Chocolate can be made up to a week ahead of time. Keep it stored in a container and refrigerated until ready to use.
*Roasted white chocolate substitution: Substitute 1 1/3 cup of chopped blond chocolate (PC makes a blond dessert bar that would work well—you can often find it at Shoppers Drug Mart.)
Nutrition (per serving)
Calories 250, Protein 4g, Carbohydrates 27g, Fat 15g, Fibre 1g, Sodium 130mg.
Find more of our favourite dessert square recipes.
Love blond chocolate? Try Camilla Wynne's caramel apple millionaire's shortbread recipe.
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