Browned Butter Blondies by Martha Collison

  • Total Time

    45m
    • Prep Time

      15m
    • Bake Time

      30m
  • Serves

    16


Some of you might be wondering 'what is a blondie dessert?' Well all you really need to know is that Blondies are similar to a brownie and always a great traybake recipe to pull out on a baking day. This browned butter blondie recipe from GBBO Martha Collison is definitely top of our bake list. A delicious combination of Billington's unrefined sugar and white chocolate will have you waiting by the oven bake off style until the timer goes off! 

Method

  1. Grease and line a 20x20cm square tin with baking parchment and preheat the oven to 180oC/160oC fan/gas mark 4.

  2. In small saucepan or frying pan, melt the butter oven a medium heat. Once it has melted, continue to heat gently for a few minutes until foaming. Keep cooking until the milk solids have caramelised and gone brown, turning the butter a golden colour, then remove from the heat and allow to cool for 5 minutes.

  3. Beat together the eggs, brown sugar, caster sugar and melted browned butter using a wooden spoon. Stir in the flour and baking powder and mix until well combined. Fold in the chocolate chips and milk and then spread the mixture into your prepared tin.

  4. Bake the blondies for 25-30 minutes, or until risen with a slight wobble in the centre. Leave the blondies in the tin to cool completely, preferably overnight (if you can resist!) for them to become fudgy and dense before slicing.

  5. These blondies will keep for 1-2 weeks in an airtight container.

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