Brown Butter Maple Blondies Recipe By Tasty

ALMOST-FAMOUS MAPLE-BUTTER BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

MAPLE RHUBARB BLONDIES RECIPE BY TASTY

Steps:

• Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
• In a large saucepan, melt butter over medium heat for 5-7 minutes or until browned, remove from heat. Working in the saucepan add sugars and whisk until combined. Quickly whisk in eggs, one at a time to prevent scrambling. Add vanilla, lemon juice, flours and salt and whisk again until smooth. Pour into the prepared heart-shaped pan, set aside.
• To a medium bowl add jam, maple syrup and food colouring, mix. Reserve ½ cup of mixture for later. Add 2 tbsp of blondie batter to the original medium bowl and mix until combined.
• Dollop rhubarb and batter mixture in a random pattern on top of the blondie in the heart-shaped pan. Use a butter knife to swirl in a decorative pattern vertically and horizontally, keeping your knife on the surface of the blondie. Bake at 350F for 25-30 minutes until golden brown.
• Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!

BROWN BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
• Sift flour, baking powder, and salt together in a bowl. Set aside.
• Melt butter in a saucepan over medium heat, swirling constantly until golden brown, bubbling, and fragrant, 3 to 5 minutes. Remove from heat and let cool for 5 to 7 minutes.
• Beat brown butter and brown sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in flour mixture just until incorporated. Fold in walnuts and semisweet chocolate chips. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely before slicing into 18 blondies. Dust with powdered sugar.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY

Steps:

• Make the blondies: Preheat the oven to 250°F (120°C).
• Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
• Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
• Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
• Pour the batter into the prepared pan and smooth the top.
• Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
• Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
• Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
• Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
• Slice into 12 pieces.
• Enjoy!