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Macadamia and Brown Butter Blondies

Source of Recipe

Bon Appétit, 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 ¾ 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

â—¦ Nonstick vegetable oil spray
â—¦ ½ cup whole raw or toasted macadamia nuts
â—¦ ½ vanilla bean, split lengthwise
â—¦ 18 tablespoons unsalted butter
â—¦ ¾ cup plus 2 tablespoons all-purpose flour
â—¦ ¾ cup barley flour
â—¦ 1 ¾ teaspoons baking powder
â—¦ 1 ½ teaspoons Diamond Crystal or ¾ teaspoon Morton kosher salt
â—¦ 1 cup plus 7 tablespoons dark brown sugar
â—¦ 2 large eggs
â—¦ 1 teaspoon vanilla extract
â—¦ 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