Brown Butter Blondies with Macerated Blackberries

Brown Butter Blondies with Macerated Blackberries Recipe
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Recipe Rating:
 3 Ratings
Categories: Cakes, Fruit Desserts, Other Desserts
Collections: Top 10 Spring Sweets
Keywords: butter, Cream, blackberries, Brown, pomegranate, Blondies, Macerated
Serves: 8
Prep Time:
Cook Time:

Ingredients

BROWN BUTTER
2 1/2 stk unsalted real butter
BROWN BUTTER BLONDIES
2 1/2 stk brown butter, cooled
2 c brown sugar
4 Tbsp white sugar
4 eggs
4 Tbsp pure vanilla extract
2 1/2 c flour
1 tsp baking powder
2 tsp salt
1/3 c dark chocolate bar, medium finely chopped
POMEGRANATE BALSAMIC MACERATED
BLACKBERRIES
4 Tbsp pomegranate aged modena balsamic vinegar
4 Tbsp white sugar
2 pt fresh blackberries
FRESH CREAM
1 pt heavy cream
3 Tbsp white sugar (optional)
Pinched by reathal, and 2,905 more.
x1
Lightly Salted
San Jose, CA (pop. 945,942)
noeboe80
Member Since Oct 2012
 
 
 
 
 
 
 
 
Noelle's Notes:

The Brown Butter Blondie recipe is an adaptation from a recipe given to me by my amazing pastry chef friend. (Check out her blog at: myoriginalcinn.blogspot.com) I wanted to make it even more special for a New Years Eve dinner - so I added the blackberries and the fresh cream.

The warm, toffee-like flavor of the blondies is juxtaposed by the fresh, sweet tang of the blackberries - all tied together with by the not-too-sweet cream.

Enjoy!

Comments from the Test Kitchen: Kitchen Crew

Oh my, the different layers of flavor in this recipe are simply outstanding! We substituted regular balsamic for the pomegranate variety and it still turned out f.a.b.

 

Directions

1
Brown Butter:
Melt the Butter in a stainless steel saucepan in medium-high heat. Continue to cook the butter over medium-high heat and periodically stir with a wire whisk. Butter will begin to foam, bubble, then the milk solids will start to float to the top. Bubbles will start to turn smaller and smaller, then will foam again. At this point, the butter solids will begin to brown, and the butter will become more fragrant. Keep whisking to make sure it doesn't stick to the bottom. Continue to cook until it is the color of hazelnuts. The total process will take about 8 minutes. Transfer to a glass measuring cup. Cool for 20 minutes, or until it's room temperature.
2
Brown Butter Blondies:
While the butter is cooling...
Measure out the ingredients. Sift the Flour, Baking Powder, and Salt in a smaller mixing bowl.
Stir the Brown and White Sugars together in a large mixing bowl. Stir in the cooled Brown Butter. Add the Eggs and Vanilla - stir until it's all combined.
Now sift the dry ingredients again into the wet ingredients - fold it in until it's all combined.
Add the Dark Chocolate.
Turn out into a buttered 9x13 baking pan.
Bake at 350 for 22-28 minutes or until a toothpick comes out clean.
3
Pomegranate Balsamic Macerated Blackberries

Put the blackberries in a tupperware.
Pour the Balsamic Vinegar on top.
Sprinkle with Sugar.
Allow to sit for at least an hour... the longer it sits, the better.
(Be sure to refrigerate)
4
Fresh Cream

Pour the entire carton of Heavy Cream into a large metal mixing bowl. Whip until soft peaks form. Add the sugar if you wish. Whip until stiff peaks form. Be careful! Don't overbeat or you'll end up with butter! :)
Comments

1-12 of 29 comments

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dawn01
Dawn Whitted dawn01
 
 
 
 
 
 
 
Jan 8, 2013
Noelle this looks wonderful. Thanks for sharing the recipe. I love trying new things and this may be the ticket for sunday baking this winter. "PINCHED" :)
user Kitchen Crew JustaPinch
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch
I shared a photo of this recipe. View photo
dawn01
Dawn Whitted dawn01
 
 
 
 
 
 
 
Feb 8, 2013
Congrats on the Blue Ribbon Noelle I know these are really amazing!
rabbiteer
g smith rabbiteer
 
 
 
 
Feb 8, 2013
Looks excellent! Just wondered if youc oould taste the "twang" of the vinegar?
cookswithwine
Rose O'Connell cookswithwine
 
 
 
 
 
 
Feb 8, 2013
Probabaly not g smith-Balsamic is so good on fruit.
noeboe80
Noelle Boesenberg noeboe80
 
 
 
 
 
 
 
 
Feb 9, 2013
I used a Pomagranate Balsamic Vinegar, which is sweeter and thicker than regular balsamic vinegar. But if you use regular balsamic, just adjust the sugar to counter too much "twang". :)
noeboe80
Noelle Boesenberg noeboe80
 
 
 
 
 
 
 
 
Feb 9, 2013
Thanks, Dawn! :)
messinthekitchen
deb baldwin messinthekitchen
 
 
 
 
 
 
 
 
Feb 11, 2013
Congratulations Noelle, on your blue ribbon..It looks over the top!
user Bea L. coffeetime
Bea L. [coffeetime] has shared this recipe with discussion groups:
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In the Garden----Out of the Garden
NannaPat
Patricia Baskin NannaPat
 
 
 
 
Mar 7, 2013
Looks like a really great recipe we'd like to try. But I looked on Amazon for the Pomegranate Balsamic Vinegar and it was all redicularouly high priced. Where on earth do you find this at a reasonable price? Thanks.
noeboe80
Noelle Boesenberg noeboe80
 
 
 
 
 
 
 
 
Mar 7, 2013
Good question, NannaPat!!

I got the Pomegranate Balsamic Vinegar while wine tasting in Carmel....and sadly, it was not cheap (about $19!) But I am tell you that it's lasted me forever - I don't ever need to use very much for a lot of flavor. I just quickly looked online, and I saw that this website sells the specific brand I used for about $17: www.coeurdolives.com/balsam.... I would be wary of the one that are much cheaper... The price difference is so great that I wonder of the cheaper ones are not of the same caliber.

There are so many different uses for this vinegar - from salad dressing to bread dip to glazes for meats, etc... Not just for the mascerated berries. :) it's delish!!

Side note: this company also makes an INCREDIBLE lemon olive oil... When combined with the pomegranate balsamic, it's is to-die-for!!

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