While Summer weather is approaching or may already be here in many parts, baking seems to get lost. I mean, who wants to turn on their oven's during the heat? I obviously do. However, I wanted to go for something light and not heavy, but I was craving brownies. So, when I came across this recipe for Brown Butter Blondies, I figured they were perfect. What could be better than a chewy, light and satisfying blondie? Okay, maybe adding a bit of homemade ice cream on top and berries. Now that is what I call the perfect Summer dessert. Enjoy!
Brown Butter Blondies
Makes 16 Blondies
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup clarified unsalted butter
1 cup firmly packed golden brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice, strained
1. Position a rack in the middle of the oven, and preheat to 325 degrees. Butter an 8-inch square baking pan.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a frying pan over low heat, heat the clarified butter until light brown and fragrant, about 6 minutes. Remove the pan from the heat and pour into a small bowl to cool slightly.
4. In a large bowl, combine the brown butter, brown sugar, and granulated sugar and stir with a wooden spoon until blended. Mix in the eggs, vanilla and lemon juice until smooth. Stir in the dry ingredients just until incorporated. Pour the batter into the prepared pan, spreading evenly with a rubber spatula.
5. Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-45 minutes. Transfer to a wire rack and cool completely.
6. Using a sharp knife, cut into 2-inch squares. Store in an airtight container at room temperature for 3 days.
Adapted from Williams-Sonoma Essentials of Baking