I think I might be the last person on the Internet to discover brown butter, which frankly, is a travesty. To be fair, I’ve eaten it before, I just didn’t know it was a ‘thing’. My best friend (and maid of honour) has a house in France (or rather, her family does), which we used to visit once a month or so for years. I was very lucky that her brother wasn’t interested in family holidays – and I very much was. In the mornings we would eat crepes, cooked in a frying pan with butter and by the second or third, the butter would have browned a little, giving a delicious nutty flavour. I’m not sure why I never thought to recreate that flavour – until now.
Browning butter sounds like a more complicated process than it is – all you need to do is gently bubble the butter in a saucepan until it turns brown. It’s really as simple as that. The butter gives a deeper, nuttier flavour than you usually find in a blondie, and makes them really fudgey. Blondies can sometimes be a little dry and cakey, but not these bad boys. You can add chopped pecans instead of the white chocolate if you prefer a bit of bite, or go for both if you’re really feeling adventurous. One bite of these little beauties and all your problems will melt away, and if you choose to share them then you’ll be very popular indeed.
- 160g unsalted butter
- 150g white chocolate
- 150g golden caster sugar
- 2 large eggs
- 1 tbsp. vanilla bean extract
- 175g plain flour
- pinch of salt
- 100g white chocolate, chopped (or chocolate chips)
1. Pre-heat the oven to 170°C
2. Cut the butter into chunks and place in a small saucepan. Melt over a low heat, stirring occasionally. Keep the butter gently bubbling for around 5 minutes until the butter has browned.
3. Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the butter.
4. Add the sugar and stir until well incorporated.
5. Beat in the eggs and vanilla extract.
6. Sift the flour and salt into the mixture. Fold the dry ingredients in gently until well-mixed.
7. Finally, fold in the chocolate chunks. Pour into a prepared brownie tin.
8. Bake for 25-30 minutes until slightly browned on top.
9. Cut into chunks and leave to cool – if you can wait!