Roasted White Chocolate and Brown Butter Blondies
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* PLUS chilling and cooling time
Photography, Erik Putz. Food Styling, Dara Sutin. Prop Styling, Krystin Leigh Smith.
Faster than anything requiring a pastry crust, and perfect for socially distanced porch drop-offs, this recipe for brown butter blondies is truly bar none.
1 1/2 cups
, (210 g)
, (140 g)
, (105 g)
coarsely chopped toasted
Roasted White Chocolate
1 170-g pkg
- 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.
Nutrition (per serving)
- 4 g,
- 27 g,
- 15 g,
- 1 g,
- 130 mg.
- White baking chips are made mostly of milk, hydrogenated oil and sugar, so they won’t caramelize in the same way as white chocolate. Be sure to use good quality bars of white chocolate, containing at least 20% cocoa butter, for the best results.
- 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.
- Lining your baking pan with parchment will allow you to easily transfer brown butter blondies to a rack for cooling.