Ask A Chef: Brown Butter BlondiesRecipe By: Brad Long
Chef Brad Long of Toronto’s Cafe Belong shares his recipe for Brown Butter Blondies.
Q: My Saturday morning visit to Evergreen Brick Works farmers’ market isn’t complete unless I stop by Cafe Belong for a cup of tea and a delicious brown butter blondie. I’d love to add these squares to my Sunday baking list. Can you get me the recipe? — Alyssa, Toronto
A: Chef Brad Long’s blondies use browned butter and brown sugar to create the most flavorful, chewy blondies you could ever wish for. Brad recommends omitting the baking powder if you like your blondies especially dense.
- 1 3⁄4 cups cold unsalted butter
- 470 g all-purpose flour (3 3⁄4 cups)
- 2 1⁄2 tsp baking powder (optional)
- 2 tsp kosher salt
- 2 cups packed brown sugar
- 1⁄2 cup cane sugar
- 3 large eggs
- 1 tsp vanilla extract
- In large saucepan over medium-high heat, melt butter, watching carefully so it doesn’t burn, until butter foams, milk solids fall and solids begin to brown and smell nutty.
- Immediately pour browned butter through fine strainer into heatproof bowl and cool to room temperature.
- Preheat oven to 325°F. Line a 9-inch x 13-inch pan with parchment paper. In bowl, sift together flour, baking powder and salt. Set aside.
- In bowl of stand mixer fitted with paddle attachment, beat sugars and 1 1⁄4 cups cooled brown butter (set aside any extra for different use) until mixture has lightened in color and becomes slightly fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
- Add flour mixture a little at a time, until fully incorporated.
- Spread batter into prepared pan and bake for 30–35 minutes, or until golden and lightly puffed in the center. Let cool completely in pan before cutting.