Brown Butter Blondies With Macaroon Topping Recipes

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BROWN BUTTER BLONDIES



Brown Butter Blondies image

Provided by Duff Goldman

Categories     dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

  • First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
  • Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
  • Press the mixture evenly into the prepared pan.
  • Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BROWN-BUTTER TOFFEE BLONDIES



Brown-Butter Toffee Blondies image

Serve these sweet treats for dessert at your next game night. We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 11

1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed light-brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 cup chopped walnuts (about 4 ounces)
1 cup toffee bits
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
  • In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
  • In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
  • Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares or into suit shapes with 1 1/2- to 2-inch cookie cutters. Just before serving, dust half with confectioners' sugar, if desired.

BROWNED BUTTER BLONDIES WITH MACAROON TOPPING



Browned Butter Blondies with Macaroon Topping image

A dead-ringer for our favorite chocolate peanut butter cup, these peanut butter cookie-filled brownies are poised to be a big hit. Bonus? Made in a big batch, they freeze like a dream!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 32

Number Of Ingredients 12

3/4 cup butter (do not use margarine)
1 pouch Betty Crocker™ chocolate chip cookie mix
1/4 cup packed brown sugar
1 teaspoon vanilla
2 whole eggs
3/4 cup dark chocolate chips
1/4 cup granulated sugar
1 tablespoon water
1 bag (7 oz) sweetened coconut (about 2 3/4 cups lightly packed)
3/4 cup finely shredded unsweetened coconut
2 oz cream cheese, softened
1 egg white, slightly beaten

Steps:

  • Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan.
  • In 1-quart saucepan, melt butter over medium heat. Cook 8 to 11 minutes or until butter is light golden brown, stirring constantly. Remove from heat; cool completely, about 30 minutes.
  • In large bowl, stir together cookie mix, brown sugar, vanilla, 2 eggs and cooled browned butter. Spread in pan.
  • Bake 25 to 30 minutes or until toothpick inserted 1 inch from center of pan comes out almost clean. Immediately sprinkle with chocolate chips; let stand 5 minutes. Spread melted chocolate evenly over bars.
  • In small microwavable bowl, mix granulated sugar and water. Microwave uncovered on High 30 to 60 seconds or until sugar is dissolved.
  • In large bowl, place sweetened coconut and unsweetened coconut. Pour sugar mixture over coconut; beat with electric mixer on low speed until well mixed. Add cream cheese and egg white; beat on low speed until blended. Spoon and gently press macaroon mixture onto partially baked blondie layer.
  • Bake 20 to 25 minutes or until light golden brown. Cool completely before cutting, about 1 hour 30 minutes. Cut into 8 rows by 4 rows. Store at room temperature, loosely covered, up to 1 week.

Nutrition Facts : Calories 200, Carbohydrate 21 g, Fat 2 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 125 mg

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