Saturday, March 28, 2015

Brown Butter Chocolate Chip Blondies

Just look at that sort-of-melted chocolate bleeding through aaahhhh these were really sinful- a dense body with a crackly top, each bite being a guilty pleasure. I made these for a friend's birthday, and had leftovers to share among the band kids and they really loved it!

Sidetracking a bit here but there really is nothing more satisfying than having people enjoy you baking hehe :-)

Back to the recipe.

I used salted butter instead of unsalted, so with the addition of salt, the blondies were a tad bit too salty (thankfully not overbearingly so). So if you use salted butter like I did, I think it's safe to cut back on the amount of salt used to mix with the flour later on.

What you need:
(makes an 8x8-baking-pan-worth of blondies)

a cup of unsalted butter
two cups of all-purpose flour
a teaspoon of salt
two eggs
four teaspoons of vanilla extract
one and three-quarter cup of brown sugar
a cup of dark chocolate chips

1. Pre-heat your oven to 176 degrees Celsius and line your baking pan with parchment/aluminium foil/grease.

2. In a medium bowl, add flour and salt together and combine. Set aside.

3. In a small bowl, beat eggs and vanilla together. Set aside.

4. In a saucepan, melt the butter while swirling a few times. It will foam and splatter, and start to smell a bit nutty. After the sizzling dies down, pour the melted butter into a large bowl and leave to cool for five minutes.

5. Pour in the egg/vanilla mixture into the large bowl and combine.

6. Add in the flour/salt mixture and combine until just a few pockets of flour are left.

7. Pour in the chocolate chips and mix into the batter. Be careful not to over-mix it!

8. Spoon the batter into your prepared baking pan, and bake for about 30 minutes. The toothpick test would not work for this because it'll always come out clean. Instead, you can judge the done-ness by the cracking of the top :-)

9. Leave to cool completely before removing from the pan. Slice the blondies into your desired portions and store in an air-tight container at room temperature for up to 4 days, or freeze it for a few months.

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