Dark Chocolate Hazelnut Brown Butter Blondies Recipe
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Fudgey, luscious Brown Butter Blondies with roasted hazelnuts and dark chocolate bits. The caramelized flavor of these pure white chocolate blondies is wonderful.
INGREDIENT
– 3 oz 85g white chocolate, coarsely chopped– 7 tablespoon 100g salted butter, browned (see instructions below and also above in the article)– 2 large eggs, at room temperature– ½ cup 110g packed light brown sugar– ¼ cup 50g granulated sugar– 1 teaspoon 5ml pure vanilla extract– ¼ teaspoon salt– 1 cup 142g all-purpose flour– 1 cup 142g dark chocolate chunks– ½ cup 70g chopped roasted hazelnut
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INSTRUCTION
Preheat oven to 350°F. An 8x8 parchment-lined baking sheet should overflow 2 inches. A dark butter. Melt in a small saucepan on medium. Stainless potwatch.
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Step 1
Dark pans stay vibrant. Butter simmers after melting. Boiling crackling. Avoid bottom browning by stirring butter often. Butter froths, cracks settle, and foam hardens and turns golden as moisture evaporates.
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Step 2
Mixed butter smells toasted, caramelized, and nutty and is golden and pan-flecked brown. Before adding chopped white chocolate, cool browned butter in a clean basin for 2 minutes.
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Step 3
Easy chocolate melt. Set aside. Undercool before use. Make blondie batter. Whisk eggs, sugars, and vanilla in a large bowl until thick and light. Volum should double.
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Step 4
Use a hand mixer. Add melted white chocolate after salting. Sprinkle flour, fold. Evenly mix chopped roasted hazelnuts and dark chocolate. Put batter in pan evenly.
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Step 5
Sprinkle extra chocolate chunks and hazelnuts on top and bake for 23–26 minutes until the top is bright, golden, and crackly and the middle is soft. Avoid overbaking. Cool the blondies on a wire rack before cutting. Serve cold milk!