Brown Butter Blondies from Sweeter Off the Vine
Servings: 24 large bars
Ingredients
- 1 cup coarsely chopped walnuts optional
- ½ pound (225 g) unsalted butter
- 2 cups (385 g) light brown sugar packed
- 3 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 2 tablespoons bourbon or scotch optional
- 2 cups (250 g) all-purpose flour
- ¾ teaspoon baking powder
- 1 ½ teaspoons salt
- 1 cup (150 g) Medjool dates pitted and chopped (approximately 10)
- ¾ cup (30 g) dried cherries roughly chopped (approximately 10 large or 30-40 small)
- 1 cup (5.5 oz) dark or bittersweet chocolate chunks
Instructions
- Preheat the oven to 350°F.
- Cover the bottom and sides of a 9x13'' pan with parchment paper.
- If using walnuts, place on a baking sheet in a single layer and toast until golden in the preheated oven, about 10 minutes.
- Slice the butter into 15-20 pieces, place in a heavy-bottomed saucepan over medium heat and stir constantly until melted. As it melts, the butter will foam. Keep cooking the butter after the foam subsides for another 7-10 minutes, continuing to stir occasionally. It is done once the milk solids turn golden brown and the butter takes on a nutty fragrance. Remove from the heat, pour into a heat-safe bowl to cool slightly.
- Pit and dice the dates and dried cherries into bite-sized pieces.
- Meanwhile, cream together sugar, eggs, vanilla, bourbon, and salt. Mix until combined.
- Whisk in the browned butter.
- In a separate bowl, stir together flour and baking powder. Fold the flour mixture into the wet ingredients.
- Be sure the dough is no warmer than room temperature, then gently fold in dates, dried cherries, and chocolate chunks (and walnuts, if using).
- Dollop the sticky, thick dough in to prepared pan and gently even out the top, pushing the dough into the corners. Bake for 25-35 minutes, until shiny golden brown and slightly cracked on top and a toothpick comes out with crumbs attached.
- Allow to cool in pan for at least 10 minutes, then transfer to a metal cooling rack until completely cool.
- I think these are even better one day after baking, if you can wait that long. They will keep in an airtight container at room temperature for 4 days, or you can cut in blondies into squares, then freeze for up to one month.