RECIPE: BROWN BUTTER BLONDIES WITH WHITE CHOCOLATE AND NUTELLA
Adapted from Michael Smith, Food Network Canada
- 2 sticks butter
- 2 cup brown sugar
- 4 eggs
- 2 cups flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped white chocolate*
- ½ cup Nutella
*IMPORTANT NOTE: Make sure you’re getting actual white chocolate, not plastic white chocolate-chip-shaped things. Check the ingredients for “cocoa butter” – if you don’t see it, move on. Whole Foods sells blocks of Callebaut white chocolate for something like $7.99 a pound (which is a great deal). If you can’t find white chocolate that contains cocoa butter or decide you can’t afford it, just omit it and go with straight Nutella.
Preheat your oven to 350°F. Grease the sides and bottom of a 9×13-inch baking pan and set aside.
Plop the butter in a small saucepan (ideally one with a light bottom so you can see the browning) over medium heat. Stir the butter occasionally as it melts and begins to foam. Cook until the milk solids of the butter have gone from pale yellow to rich brown (but not super dark brown – that’s burnt). Remove from heat.
Pour melted butter into a heatproof (read: not that big red plastic bowl you got from Family Dollar, because it will start to melt – trust me) mixing bowl, add sugar, and stir vigorously. Add eggs one at a time (two at a time is acceptable if you are feeling very lazy) and beat until the mixture has lightened in color. Add flour, salt, and baking powder and stir until well-blended. Fold in white chocolate.
Pour batter into prepared pan. Dollop your Nutella on top in spoonfuls, and then, using a knife or spoon, swirl the Nutella into the batter so it makes a pretty pattern (or an ugly one, depending on your artistic proclivities).
Bake for 35-45 minutes or until edges are brown and blondies have formed a crackly crust. Let cool at least a few minutes before you eat them, or you will burn your tongue.
– Devyn Powell