brown butter blondies with macerated blackberries
The Brown Butter Blondie recipe is an adaptation of 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 Year's 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 the not-too-sweet cream. Enjoy!
Blue Ribbon Recipe
Oh my, the different layers of flavors in these blondies are simply outstanding. Browning the butter adds a nutty flavor to the blondies. They have a toffee-like flavor. The blackberries, though, steal the show. They are marinated in balsamic vinegar and add a lovely tartness that pairs well with the sweet blondie and whipped cream. If you can't find pomegranate balsamic vinegar, substituting it with regular balsamic will work too.
Ingredients
- BROWN BUTTER
- 2 1/2 sticks unsalted real butter
- BROWN BUTTER BLONDIES
- 2 1/2 sticks brown butter, cooled
- 2 cups brown sugar
- 4 tablespoons white sugar
- 4 - eggs
- 4 tablespoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1/3 cup dark chocolate bar, medium finely chopped
- POMEGRANATE BALSAMIC MACERATED BLACKBERRIES
- 4 tablespoons pomegranate aged modena balsamic vinegar
- 4 tablespoons white sugar
- 2 pints fresh blackberries
- FRESH CREAM
- 1 pint heavy cream
- 3 tablespoons white sugar (optional)
How To Make brown butter blondies with macerated blackberries
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Step 1Brown 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, and 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. -
Step 2Transfer to a glass measuring cup. Cool for 20 minutes, or until it's room temperature.
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Step 3Brown Butter Blondies: While the butter is cooling... Measure out the ingredients. Sift the flour, baking powder, and salt in a smaller mixing bowl.
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Step 4Stir the brown and white sugars together in a large mixing bowl. Stir in the cooled brown butter.
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Step 5Add the eggs and vanilla - stir until it's all combined.
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Step 6Now sift the dry ingredients again into the wet ingredients - fold it in until it's all combined. Add the dark chocolate.
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Step 7Turn out into a buttered 9x13 baking pan.
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Step 8Bake at 350 for 22-28 minutes or until a toothpick comes out clean.
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Step 9Pomegranate 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.)
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Step 10Fresh 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! :)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
