The other day I wanted something other than fruit; with summer in full swing we are indulging in all the super ripe summer fruits. Berries, apricots, nectarines, cherries – we have been helping ourselves to handfuls at a time. They are super sweet and tart, while being so juicy their nectar can barely be contained when slicing them. It feels so good to be enjoying all the natural wonders of summer like this. But sometimes I feel like being naughty! By naughty I mean, indulging in something sweet and decadently chewy instead of all that summer stone fruit and berries.
So in the morning I made some brown butter and set it aside for cooling. Have you had brown butter before? I have heard it referred to as a gift of the culinary gods! But all that it is is butter that is left over a low flame until it is melted and the solids of the butter separate from the fat and it begins to “toast” and turns the loveliest deeply golden color. Brown butter possesses a slightly nutty aroma and flavor to it as well. It is fantastic to drizzle over steamed veggies, or to sauté a light piece of fish in it. As if that is not enough to do with it, add brown butter to a cookie or cake recipe and the flavor of that recipe creates a depth that exceeds normal butter. I would not say you should go around and replace brown butter in every baking recipe you have, but in certain items it makes it sublime.
With the brown butter made and cooled to room temperature I opted to whip up some Brown Butter Toasted Almond Blondies. They were moist, chewy, with a slightly crisp outer layer, while the interior was “almond-y“ and nutty from the brown butter. It was a perfect break away from the usual summer fruit. The blondies were great with some tea, and may I admit – even better as breakfast! This recipe is baked in a 9 by 13 inch pan, so depending on how you cut it you can end up with about fifteen pieces. More than enough to share and even more than enough to be naughty with. That is if you chose to eat them on your own; but I must admit, I enjoy them more when shared!
Brown Butter Toasted Almond Blondies (makes about 15)
1 ¼ cups (2 ½ sticks) unsalted butter, plus more for pan
1 ¼ cups all-purpose flour, plus more for pan
1 cup white whole wheat flour
1 ½ teaspoons baking powder
1 teaspoons sea salt
1 ¾ cups packed light-brown sugar
¾ cup granulated sugar
1 tbsp pure vanilla extract
½ tsp almond extract
1 ¼ cup almond slivers, toasted
First, place a small heavy bottomed pot (at least a quart or two in size) over medium low heat and place your butter within it. Keeping a close eye on it, because it can burn very easily. It will melt, then it will foam a bit, before it will slowly start to “toast” and turn amber like in color. Once the color is achieved remove it from the heat and let cool. You can place it in a bowl if you wish, or it can remain in the pan. It will be fine at room temperature for the day, (you can wrap it up and store it in the refrigerator until its use). For this recipe you will want to have the browned butter at room temperature.
Next, preheat your oven to 350 degrees. Butter and flour a 9 by 13 inch baking dish and set aside. In the bowl of a standing mixer place your browned butter, brown sugar, and sugar in it. Mix it all together with the paddle attachment until pale in color and fluffy. To this add 1 egg at a time until it is thoroughly mixed before adding the next one. Scraping it down between them all. To this add your vanilla and almond extract and mix evenly.
Then; in a separate bowl add both of the flours, baking powder, and sea salt. Whisk it together and add it to your butter and egg mixture and mix it well, until it is even. To this add 1 cup of your toasted almonds and fold together. Pour the batter in your prepared pan and over the top sprinkle the remaining ¼ cup of almonds. Place it in the center of your oven and bake about 40 – 45 minutes, rotating it half way through.
Finally, once your Blondie appears golden and slightly firm you can remove and let cool about 30 minutes before slicing and serving. Can be wrapped in the pan or removed to a plate or platter and covered with plastic wrap. These Blondies can be stored at room temp for up to 5 days.