1 Apt. 2B Baking Co.: Brown Butter Blondies with Cherries, Chocolate, Cashews and Pecans

Friday, April 20, 2012

Brown Butter Blondies with Cherries, Chocolate, Cashews and Pecans

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I know browning butter is old news in the culinary world, but it's definitely a trick we should all have up our sleeves. It's an easy way to elevate both sweet and savory recipes and I love using it to give cookies, crusts and bars a deep toasty flavor. For this recipe I combined it with dark brown sugar, a hefty dose of salt and a splash of bourbon because I couldn't resist. Then I packed the already rich batter full of all kinds of good stuff, but feel free to switch up the additions to your taste, just keep it to about four cups. When all was said and done these blondies were wrapped up and sent away to a good friend out West and while I was sad to see them go, I was happy they weren't parked on the counter taunting me to eat them for every meal.

Have a great weekend everyone and don't forget to pop into one of your local farmer's markets. The first strawberries and rhubarb are trickling down to New York and people are going crazy for them, myself included.

Brown Butter Blondies with Cherries, Chocolate, Cashews and Pecans
yield 9x13 pan, cut into 16-24 pieces

1 cup butter
3 cups dark brown sugar
4 large eggs
1 Tablespoon vanilla extract
2 Tablespoon bourbon (optional)
2 teaspoon salt
2 cups all purpose flour
3/4 teaspoon baking powder
1 cup roughly chopped cashews
1 cup roughly chopped pecans
1/2 cup dried cherries
2 cups chopped bittersweet chocolate or chocolate chips

Preheat oven to 350ยบ and line a 9x13 baking pan with foil and grease well

1. Brown the butter in a medium saucepan over medium heat, stirring constantly until all of the milk solids turn golden and the butter has a nutty fragrance being careful to not let it burn. Remove from heat and stir in the dark brown sugar, set aside to cool slightly.
2. In a large bowl, whisk together the eggs, vanilla, bourbon and salt. Whisk in the cooled butter, sugar mixture then fold in the flour and baking powder.
3. Stir in the nuts, cherries and chocolate, but make sure the mixture is cool enough that the chocolate won't melt. Pour the mixture into the prepared pan and smooth the top. Bake for 30-35min or until the top is shiny, set and slightly cracked around the edges. Place on a wire rack to cool completely then cut into squares.

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13 comments:

  1. They look so delicious :). Have a lovely weekend!

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  2. Oh, wow, AGAIN. So when are you coming over? ;)

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  3. yum, i LOVE blondies (prefer them to brownies actually and get quite a bit of strife from my friends) - looks like a great base recipe to add in seasonal ingredients. on a separate note - how do you ship your perishables? i've never done it but have thought about shipping baked goodies to my friends on the west coast but am always afraid they won't get it before it spoils (and usps overnight is always so expensive).

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    1. I tend to only ship treats that are fairly shelf stable or that I know will taste good 4-5 days after I've baked them: brownies, blondies, shortbread or other crunchy cookies, tea cakes (without chunks of fruit),caramel corn, candy, etc. I never bother with chocolate chip cookies or muffins because I firmly believe that those sorts of treats are only good fresh! Oh, and nothing with frosting either. I try to bake the day I am going to ship (or the night before) so they are as fresh as possible. I wrap the treats in glassine bags firmly tied with string and sometimes put those bags inside a ziploc bag if I am feeling ambitious. Then, I pack everything up into a USPS Priority Flat Rate box (best value, treats can be heavy!) cushioned with lots of crumpled newspaper or grocery bags or whatever I have lying around. Priority mail is a 2-3 day service so as long as you've packed things snuggly your treats should arrive safe and sound and ready to eat.

      Email me if you have any more questions!

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  4. Thank you for this great recipe, love the photos!

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  5. Sweet heavens above, these sound divine! Really beautiful photos.

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  6. Oh my goodness, these look amazing!!

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  7. Hi, I've just discovered your blog and it's wonderful! I'm planning to make these blondies this weekend, but you will have to excuse my British ignorance in asking what the C and T in quantities stand for :) I'm assuming T is a teaspoon but not sure about the c!

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    1. Thank you, Jo. Sorry about that confusion, "C" stands for cup and "T" is Tablespoon, a small "t" is for teaspoon. I am working on converting to weight rather than volume measurements in the future, so please stick with me! :)

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  8. I certainly will do, every single recipe that pops into my inbox looks so delicious!

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  9. I made these this past Sunday and they are almost already gone! The brown butter really makes them extraordinary so thank you!

    amourfoud.blogspot.com

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    1. Caity, I am glad to hear it! These are some of my all time favorite cookies/bars, I think it just might be all that browned butter.

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