Brown Butter Blondies with Macerated Blackberries

Name: Brown Butter Blondies with Macerated Blackberries
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: BROWN BUTTER; 2 1/2 stick unsalted real butter; BROWN BUTTER BLONDIES; 2 1/2 stick 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)

By Noelle Boesenberg
@noeboe80

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!

Blue Ribbon Recipe

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. The Test Kitchen

Rating:

★★★★★ 4 votes5

Comments:

29 Comments

Serves:

Prep:

40 Min

Cook:

30 Min

Method:

Bake

Ingredients

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BROWN BUTTER
2 1/2 stick

unsalted real butter
BROWN BUTTER BLONDIES
2 1/2 stick

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)

How to Make Brown Butter Blondies with Macerated Blackberries

Step-by-Step

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.
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.
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)
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! :)