I thought I would make some blondies in honour of Blondie, the beautiful European brown bear that made our stay at Jamala Wildlife Lodge so awesome 🙂
Blondies are a variation of brownies. They are usually made with butter and brown sugar which gives them a lovely butterscotch taste. For these brown bear inspired blondies I decided to brown the butter which gives it a nutty flavour. I also added macadamia nuts and white chocolate for a bit of crunch.
Brown Butter Blondies
165g unsalted butter, roughly chopped
1 + 3/4 cups plain flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup light brown sugar
1/4 cup demerara sugar
2 eggs, beaten
1 teaspoon vanilla extract
75g macadamia nuts, roughly chopped
170g white chocolate, roughly chopped
Place the butter in a saucepan over medium-high heat. Carefully swirl the pan and cook until the butter becomes tan in color. Be careful as it is easy to burn. Once tan, remove saucepan from heat and pour butter into a heatproof bowl.
Heat the oven to 200C / 400F.
Line a 20cm square baking pan with baking paper.
Sift together the flour, baking powder and salt in a large mixing bowl.
Stir the sugars into the cooled butter.
Stir in the eggs and vanilla.
Gently fold the wet ingredients into the flour.
Add the white chocolate and nuts. Stir until just combined.
Pour into prepared pan.
Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean.
Place on a wire rack to cool before cutting into pieces.
I found this gorgeous recipe for Peanut Butter Blondies on Brittany’s blog Life In Lipstick. As a peanut butter fan I had to give them a try. The recipe was so easy and the blondies were so good! The peanut butter flavour was perfect. The only changes I made to the recipe were minor technical ones to suit my own style. I lined the baking pan with baking paper rather than greasing it. I beat the egg before adding it to the recipe. I also used a wire whisk and spatula for mixing rather than an electric mixer. This is another recipe I will make again and again 🙂
When I first read through the recipe I thought I would add 1/2 a teaspoon of baking powder to give it a bit of a rise. The result was a little cake-like and very good. Next time I decided to follow the recipe and leave out the baking powder. The result – a crispy outer and a soft, chewy centre. In other words, perfection!
Naturally I had to experiment some more. As a big tahini fan, I decided to try substituting half of the peanut butter with tahini. It worked! It brought back memories of one of my favourite desserts – tahini halva. I might play around with other nut butters and see what happens 🙂
Peanut Butter and Tahini Blondies
1/2 cup (115g) unsalted butter, melted
1 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla extract
1/4 cup peanut butter
1/4 cup tahini
1/4 teaspoon sea salt
1 cup flour
Preheat oven to 180C / 350F.
Line a 20 x 25cm baking pan with baking paper.
Using a wire whisk, mix together the melted butter and light brown sugar. Add the beaten egg and vanilla. Whisk until combined.
Add the peanut butter and tahini. Whisk until combined.
Add the salt and flour. Using a spatula, mix until combined.
Spread the mixture evenly in the prepared baking pan. The batter will be very thick, so spread it out as flat as you can.
Bake for 25-30 minutes or until a tooth pick inserted in the middle comes out clean.
Place on a wire rack.
Allow to cool before cutting into pieces.