Saturday, March 17, 2012

Browned Butter Blondies (with Macadamia Nuts, White Chocolate, and Ginger)

Believe it or not, before last week, I had never made blondies before. Being more of a chocolate-lover, I'm drawn to fudgy brownies, and dense chocolate cakes. But with my slight obsession to ginger and addiction to the smell of browned butter, these blondies seemed like the perfect creation.

If you've never made browned butter before, prepare yourself to be intoxicated by the warm, nutty aroma that develops as the little flecks speckle the pan of melted butter. The addition of ginger, macadamia nuts, and white chocolate to the wonderfully browned butter add a certain warmth and exotic flavor. If you're not into these flavors, feel free to omit any of these ingredients and just use chocolate chips for a dessert that is less exotic, but just as delicious, I'm sure.

These bars make for a lovely afternoon treat, especially given as a gift. I wrapped some of mine in wax paper and tied them with cute twine-y ribbon. Be creative!

Browned Butter Blondies
Makes one 8"x8" pan

1/2 cup butter
1/2 teaspoon vanilla
2 eggs, lightly beaten
1 1/2 cups brown sugar
1 1/2 cups gluten-free all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup macadamia nuts, coarsely chopped
1 cup white chocolate, coarsely chopped (or you can use chocolate chips)

Preheat oven to 325 degrees F. Grease an 8"x8" pan.

Melt butter in a medium-sized saucepan over medium-low heat. Continue cooking, swirling the pan every so often, until the mixture turns golden brown and has a nutty aroma. Remove from heat.

While the butter is browning, stir together in a separate bowl, flour, ginger, baking powder, baking soda, and salt.

When the butter is browned, add the vanilla, beaten eggs, and brown sugar. Stir together. Stir in the flour mixture. Stir in the chopped macadamia nuts and white chocolate.

Pour batter into greased pan. Bake 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool and cut into 12 or 16 bars.

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About Me

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Salt Lake City, Utah
As a pastry chef by trade and by hobby, being diagnosed with Celiac Disease has not been easy. But through some experimental baking and a whole lot of faith, I'm living a full(er) life.