- Brown Butter, Coffee & Walnut Blondies.jpg (57.82 KiB) Viewed 9 times
Preparation time: 30 minutes
Cooking time: 50 minutes
Serves: 16 (makes/squares)
No nutritional information available.
Ingredients
- 250g unsalted butter, plus extra for the tin
- 125g light brown soft sugar
- 150g caster sugar
- 3 medium eggs
- 1 tsp vanilla bean paste
- 175g plain flour
- 1½ tbsp instant espresso powder (optional)
- 200g white chocolate, roughly chopped
- 100g walnuts, roughly chopped
Method
1. Melt the butter in a large saucepan over a medium heat and cook, swirling the pan occasionally, until brown flecks appear and it smells nutty. Remove from the heat and leave to cool until just warm. Heat the oven to 180°C/Fan 160°C/Gas Mark 4. Butter a 20cm square baking tin and line it with baking parchment.
2. Mix the light brown and caster sugars into the cooled butter using a spatula, followed by the eggs and vanilla, until fully combined. Mix in the flour and espresso powder, if using, then 150g of the white chocolate and 75g of the chopped walnuts.
3. Scrape the mixture into the tin and smooth the surface using a spatula. Bake for 35 - 40 minutes, or until a sugary crust has formed on top and the edges feel set. Leave to cool completely in the tin.
4. Meanwhile, melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl does not touch the water. Leave to cool.
5. When the blondie is completely cool, lift out onto a board, drizzle the melted chocolate over and sprinkle with the remaining 25g chopped walnuts. Leave to set at room temperature before slicing into squares. Will keep in an airtight container at room temperature for up to five days.
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