Cookie of the Day: Brown Butter Blondies

Cookie of the Day, Holidays

Cooking butter until it is a deep, rich brown, before it darkens and burns, produces a nutty-flavored butter that enhances the traditional blondie. French chefs call this brown butter beurre noisette (hazelnut butter) because of its nut-brown color and taste. These blondies go well with an ice cream made with nuts, such as butter pecan or toasted almond.

 

Brown Butter Blondies

 

Cookie of the Day

Leading up to Christmas, we’ll be featuring one standout cookie recipe every day. Let the holiday cookie exchanges begin!

1 1/2 cups (7 1/2 oz.235 g.) all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2/3 cup (5 oz./155 g.) clarified unsalted butter

1 cup (7 oz./220 g.) firmly packed golden brown sugar

1/2 cup (4 oz./125 g.) granulated sugar

2 large eggs

2 tsp. vanilla extract

1 Tbs. fresh lemon juice, strained

Confectioners’ sugar for dusting

 

Position a rack in the middle of the oven, and preheat to 325 degrees F (165 degrees C). Butter and 8-inch (20-cm.) square baking pan.

 

In a bowl, sift together the flour, baking powder and salt. Set aside.

 

In a frying pan over low heat, heat the clarified butter until light brown and fragrant, about 6 minutes. Remove the pan from the heat and pour into a small bowl to cool slightly.

 

In a large bowl, combine the brown butter, brown sugar and granulated sugar and stir with a wooden spoon until blended. Mix in the eggs, vanilla and lemon juice until smooth. Stir in the dry ingredients just until incorporated. Pour the batter into the prepared pan, spreading it evenly with a rubber spatula.

 

Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-45 minutes. Transfer to a wire rack and let cool completely.

 

If desired, using a fine-mesh sieve, dust the top with confectioners’ sugar. Using a large, sharp knife, cut into 2-inch (5-cm.) squares. Store in an airtight container at room temperature for up to 3 days. Makes 16 blondies.

2 comments about “Cookie of the Day: Brown Butter Blondies

  1. Cay Gates

    The perfect use of brown butter. But just an fyi, I always brown 2 or 3 more tablespoons of butter if I’m not working with butter that has been previously clarified. You lose about 25% of it while browning. Forgot about the lemon juice but threw in some toasted pecans on a whim. Added them in whole but instead of folding just whirred them up my mixer for a few seconds before the flour was totally incorporated. Brought them to a BBQ and there was not a crumb left! Making them again, this recipe seems very versatile.

    Reply
  2. Caribbean Eats! Butter Cookies – St. Maarten / St. Martin | Caribbean Eats!

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