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Brown Butter and Hazelnut Blondies | DonalSkehan.com
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Brown Butter and Hazelnut Blondies

April 21

An ideal tray bake which feels fancy. Brown butter is the not so secret ingredient in most of my favourite bakes. Delicious in chewy chocolate chip cookies or banana bread and equally irresistible in these brownies. 

  • serves Serves 12
  • time 60mins + cooling time

Method

  1. 1. Place the butter into a saucepan over a medium heat and slowly melt. When the butter is fully liquid, turn the heat up slightly and allow it to bubble away for a few minutes - browning the milk solids - until the butter has changed colour and smells nutty. Remove from the heat, pour into a small bowl and allow to cool to room temperature.
  2. 2. Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and grease and line a 20 x 20cm/8 x 8 inch square tin with parchment paper.
  3. 3. Mix the flour and salt together in a large bowl and whisk the eggs and vanilla together in a jug.
  4. 4. In a second large bowl whisk the sugars and browned butter together until pale - for about 1-2 minutes.
  5. 5. Slowly add the whisked eggs and vanilla mixture to the sugars, mixing well between each addition then fold in the flour and salt, then finally fold through the chocolate and hazelnuts.
  6. 6. Pour the mixture into the tin and flatten with the back of a spoon to level and bake in the oven for 25-30 mins until just set but still fudgy inside.
  7. 7. Leave to cool then cut into squares to serve.

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Ingredients

8oz butter

8oz plain flour 

Pinch salt 

2 eggs

3 tsp vanilla bean paste

7oz dark brown sugar

5oz light brown sugar

5oz dark chocolate chips or roughly chopped dark chocolate

3.5oz hazelnuts, roasted and roughly chopped

225g butter

240g plain flour 

Pinch salt 

2 eggs

3 tsp vanilla bean paste

200g dark brown sugar

150g light brown sugar

150g dark chocolate chips or roughly chopped dark chocolate

100g hazelnuts, roasted and roughly chopped