Browned-Butter Blondies with Chocolate Ganache

Winter’s chill has set in and I am more than ready to warm my house through excessive use of my oven. But I wasn’t craving anything specific so I decided to try a new blondie recipe.

Browned-Butter Blondies

Recipe adapted from notwithoutsalt

2 sticks butter [unsalted preferably, but salted works fine too, I used salted since it was what I had]
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan.
2. In a saucepan over medium heat, cook the butter until it turns golden brown. The butter will bubble up, so watch it closely to make sure it doesn’t burn. Turn off the heat when you see a nice golden color. It will continue to cook a bit as it cools. Stir it around a bit to see the color underneath the foam. Remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In a bowl, combine browned butter and both sugars; stir until combined. Add eggs and vanilla and mix well.  Add flour mixture. Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a toothpick inserted in the center comes out fairly clean, 35 to 45 minutes (do not overbake). Time will depend on your oven. Transfer to a wire rack to cool completely before cutting.

Now I like chocolate with pretty much everything so before I began the blondies I made a quick chocolate ganache to spread on top of the blondies once they were finished.


Optional Steps:

5. Chocolate Ganache
1 cup heavy cream
1 1/2 cups chocolate chunks/chips [you can essentially use whatever kind of chocolate you have available, I just used good old nestle tollhouse chips since I stocked up on a Costco size bag recently]

In a glass bowl, pour your chocolate. Pour the cream into a saucepan and heat over medium heat until the edges begin to bubble/boil. Remove from heat and immediately pour over the chocolate. Stir until the chocolate/cream mixture is smooth and well combined. Cover with plastic/foil and place in the fridge until firm.

6. Once the blondies have cooled, spread the ganache over the top. Optional: top with pecans.

7. Enjoy & try to refrain from eating the whole pan in one sitting.

Sadly no photos. But quite delicious, so do try! Old posts that I started but did not finish to be coming soon. Look for homemade twix bar post!

Happy Start of the Holiday Season!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s