Brown butter, coffee & walnut blondies
Serves 16
Easy
Prep:
Cook:
plus cooling and setting
Browning the butter creates deep, toasted nutty flavour that complements the white chocolate. But, use dark chocolate if you prefer them a little less sweet
Skip to ingredients
Units:
- 250g unsalted butterplus extra for the tin
- 125g light brown soft sugar
- 150g caster sugar
- 3 medium eggs
- 1 tsp vanilla bean paste
- 175g plain flour
- 1½ tbsp instant espresso powder(optional; see tip)
- 200g white chocolateroughly chopped
- 100g walnutsroughly chopped
Nutrition: Per serving
- kcal349
- fat22g
- saturates11g
- carbs33g
- sugars24g
- fibre1g
- protein5g
- salt0.09g
Method
step 1
Melt the butter in a large saucepan over a medium heat and cook, swirling the pan occasionally until brown flecks appear and it smells nutty. Remove from the heat and leave to cool until just warm. Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line it with baking parchment.
step 2
Mix both the sugars into the cooled butter using a spatula, followed by the eggs and vanilla, until fully combined. Mix in the flour and espresso powder, if using, then 150g of the white chocolate and 75g of the chopped walnuts.
step 3
Scrape the mixture into the tin and smooth the surface using a spatula. Bake for 35-40 mins, or until a sugary crust has formed on top and the edges feel set. Leave to cool completely in the tin.
step 4
Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. (Or, do this in short bursts in the microwave.) Leave to cool.
step 5
When the blondie is completely cool, lift out onto a board, drizzle over the melted chocolate and sprinkle over the remaining 25g chopped walnuts. Leave to set at room temperature before slicing into squares. Will keep in an airtight container at room temperature for up to five days.
