Email to Cat      

Macadamia and Brown Butter Blondies

Source of Recipe

Bon App�tit, February 2020


Recipe Introduction

"At her L.A. bakery Friends and Family, Roxana Jullapat bakes these blondies in a round cake pan, which ensures that each slice has a chewy, toasted edge and a soft center. 'This caramel-flavored treat demonstrates the powerful pairing of brown butter and barley,' Roxana writes in her cookbook Mother Grains. Barley flour gives baked goods a silky, chewy texture, dense crumb, and butterscotch-y flavor. Want to experiment? Make these with � cup einkorn flour in place of the barley flour for an even chewier blondie."

Recipe Link: https://tinyurl.com/macadamia-brownbutter-blondies

List of Ingredients

◦ Nonstick vegetable oil spray
◦ � cup whole raw or toasted macadamia nuts
◦ � vanilla bean, split lengthwise
◦ 18 tablespoons unsalted butter
◦ � cup plus 2 tablespoons all-purpose flour
◦ � cup barley flour
◦ 1 � teaspoons baking powder
◦ 1 � teaspoons Diamond Crystal or � teaspoon Morton kosher salt
◦ 1 cup plus 7 tablespoons dark brown sugar
◦ 2 large eggs
◦ 1 teaspoon vanilla extract
◦ 2 pints ice cream of choice (optional)


Recipe

Preheat oven to 350� F. Lightly coat a 9-inch diameter cake pan with nonstick spray and line bottom with a parchment paper round. If using raw macadamia nuts, toast on a rimmed baking sheet, tossing once, until golden, 8 to 10 minutes. Let cool, then coarsely chop.

Scrape vanilla seeds into a small saucepan; add pod and butter. Set over medium-low heat and cook, stirring occasionally, until butter foams, then browns, 6 to 8 minutes. Transfer to a medium bowl, scraping in all of the browned bits. Using tongs, remove and discard vanilla pod.

Whisk all-purpose and barley flours, baking powder, and salt in another medium bowl. Add brown sugar to brown butter and stir to combine. Add eggs one at a time, stirring well after each addition. Stir in dry ingredients, then vanilla extract and nuts. Scrape batter into prepared pan; smooth top.

Bake blondies, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 40 to 45 minutes. Let cool.

Turn out blondies, remove parchment, and cut into 12 wedges.
Serve each with a scoop of ice cream if desired.

Makes 12