Whip It Up by Billy Green

Author:Billy Green
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant
Published: 2014-09-03T04:00:00+00:00

BROWN BUTTER & WALNUT BLONDIES

MAKES 16

Do blondies have more fun? I might have to say yes (hairflip). For those of you that don’t know, blondies are the chocolate-free cousin of the brownie. There’s a deep toffee flavour from the brown sugar and all the walnuts in the world that just send these over the top for me. Yes, of course you can add chocolate to these but then it’s bordering on chocolate-chip-cookie territory and I already have a recipe for those in the book – plus that toffee flavour needs his spotlight.

90 g (6 tablespoons) unsalted butter, cubed

200 g (1 cup) light brown sugar

1 large egg

1 teaspoon pure vanilla extract

125 g (1 cup) plain (all-purpose) flour

½ teaspoon baking powder

½ teaspoon sea salt (or coarse kosher salt)

125 g (1 cup) coarsely chopped walnuts

In a medium-sized saucepan melt down the butter and continue to cook until the fizzling stops and the butter turns a light amber colour (don’t do this in any pan with a coating or else you won’t be able to see the colour and will probably burn the butter). Remove the pan from the heat and let cool for about 15 minutes. You can preheat your oven to 180°C (350°F/Gas 4), dance, and grease and line a 20 × 20 cm (8 × 8 in) cake tin with baking parchment while you’re waiting.

After the butter’s cooled down, stir in the brown sugar, then stir in the egg and vanilla extract until it’s nice and combined. Sprinkle the flour, baking powder, and salt into the batter and stir until just combined.

Fold in the walnuts, then smooth the batter into the prepared cake tin and bake for 20–25 minutes, until lightly browned and the top is all crinkly. DO NOT OVERBAKE. Let them cool completely in the tin before removing and serving.

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