Cooking with Anita Marcela: Blondies, white chocolate brownies.
Blondies are white chocolate brownies that, instead of cocoa, have brown sugar. This makes them have a very special and unique taste like butter and caramel, or butterscotch.
This blondies’ recipe has a special touch because the foundation is made with beurre noisette, which is a delicate sauce very used on the French bakery.
The preparation is to cook the butter until you get a strong yellow color with brown tone and release a nut or hazelnut smell. The hazelnut butter, as it is also known, has a delicious flavor with notes of walnuts.
Another ingredient of this recipe is the malted milk powder, that adds a very special taste that reminds us of the milkshakes we used to have when we were kids. Although malted milk is a little-known ingredient, it is easy to find in many supermarkets.
In addition to the sweet and creamy taste, these brownies have a chewy and dense texture that makes them even more delicious.
Cooks in 60 minutes approx.
Serves: 24 brownies
What you’ll need //
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter
- 1 ¼ cup white chocolate
- 2 cups brown sugar
- ½ cup sugar
- ½ cup malted milk powder
- 1 teaspoon of salt
- 6 cold eggs
- 1 teaspoon vanilla
Preheat the oven to 350F, and prepare a tray with foil paper for baking and grease it.
Melt the butter in a saucepan over medium heat. Wait until you see little bubbles popping up and set the temperature down. Once you get a dark yellow tone toward brown, remove from the fire. Add white chocolate and stir until melted.
Mix brown sugar, white sugar, malted milk powder, salt, eggs, and vanilla in a bowl. With the mixer, whisk for 5 minutes until mixture is creamy. Add the chocolate and continue beating. Finally, add the flour.
Pour the mixture into the prepared tray and bake the brownies for 35 minutes. When you take them out of the oven, expect them to cool for at least an hour. When cold, get them out from the tray and cut into 24 square pieces.
To keep them fresh you must keep them in an airtight container. I recommend that you put waxed paper between the layers, to prevent them from sticking.
This recipe is ideal for kids' celebrations. Not only because they love the taste and because it's different than the traditional brownies. And also because they are kept well for up to a week, which makes them ideal to prepare two or three days before the party or celebration.