Brown-Butter Blondies

The Blonde Bombshell in my kitchen

" What are blondies?", a overzealous voice shouts from behind the giant bell jar.

Standing up from my seat behind the threatening landslide of display boxes and freshly baked goodies. I was met by the inquisitive eyes of a young girl, her eyes running over the creases on my laced blouse.

"Almost like brownies, but without the chocolate," I replied. An uneasy smile concealing my own confusion spreads across my face.

"I'll take one then," she said, her hand instantly reaching out for her wallet deep within the realms of her overflowing shoulder bag.

For a whole night ( 5 hours to be exact), Claire and I stood faithfully beside our stall at the Joint Hall Carnival braving the humidity of the night and the occasional passing glances and excited chants that proved to be nothing more than a fleeting sign of interest as the young sauntered by. Ever bit the better saleswoman than I am, Claire tried her best at pushing for sales, urging the curious onlookers into purchasing some of our goodies. Which were namely an assortment of mini-cupcakes and a bell jar of blondies from me as well as a whole range of different flavored cream puffs plus Rocky Road Brownies and a devilicious cookie aptly named 'Lots of Stuff Soft Chocolate Fudge Cookie' by Claire.

at the end of the night, though the returns were anything but spectacular, we were more than glad that it was all over. Perhaps because of the fatigues levels creeping up. *shrugs*. Yet.. still another bake sale to add to my accolades. and a good experience not to say the least.

Returning to the topic of the hot blonde bombshell in my kitchen, Blondies aren't actually brownies sans the chocolate; in fact, they are a whole category on its own with its personal deliciousnes and personality. Blondies depend on brown sugar for its distinctive molasses flavor. Chewy, rich, and flavorful, blondies are an indulgent dessert that are hard to resist when made right of course.

so here's sharing with you a recipe adapted from Martha Stewart's Cookies!

this recipe involves browning the butter, which allows it to take on a more delicious subtly nutty flavor and aroma. But to keep an eye on it, cause this bombshell may actually burn on the stove... Don't say i didn't warn you.

Brown-butter Blondies
with blueberries, pecans and white chocolate chunks.

1 1/4 cups unsalted butter, plus more for the pan
2 1/4 cups all purpose flour, plus more for the pan
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract

2 ounces chopped white chocolate
2 ounces coarsely chopped pecans
1/2 pint blueberries

1. Preheat the oven to 180 degrees celcious (350 farenheit). Butter a 9 by 13 inch baking pan. Line bottom of pan with parchment; butter and flour parchment.
2. In a saucepan over medium heat, cook butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder and salt.
3. In a bowl of an electric mixer, combine browned butter and both sugars and stir with a spoon till combined. Attach bowl to mixer and add eggs. Using paddle attachment, beat on medium-high speed until light and fluffy, about 3 mins. Add in vanilla and beat to combine. Mix until thoroughly combines and pour into prepared pans.
4. Sprinkle the pecans, white chocolate chunks and blueberries evenly over the cake mixture. Bake until cake tester comes out clean, 35-40 mins (do not overbake!). Transfer to wire rack to cool completely and peel off parchment and cut into desired shapes. Blondies can be stored in airtight containers at room temperature for up to 3 days.