Brown Butter Food

BROWN BUTTER BLONDIES

Brown Butter Blondies image

Provided by Duff Goldman

Categories dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

Ingredients

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BROWN BUTTER AND BALSAMIC SAUCE

Brown Butter and Balsamic Sauce image

Adopted this lovely recipe...original description was the following...A great sauce for fish, beans, polenta or just about any cooked vegetable.

Provided by Mrs Goodall

Categories Sauces

Time 9m

Yield 1/4 cup

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 pinch kosher salt
fresh ground black pepper

Steps:

In a small heavy skillet, cook butter over moderate heat until it takes on a golden brown color and smells like roasted hazelnuts- about 2 minutes.
Off heat, add balsamic vinegar.
It will sputter.
When it stopps sputtering, return to heat and add chicken broth.
Increase heat and boil for 30 seconds.
Add salt and pepper.
Serve hot Will keep refrigerated for 1 week.

BROWN BUTTER SAUCE

Brown Butter Sauce image

Make and share this Brown Butter Sauce recipe from Food.com.

Provided by Millereg

Categories Sauces

Time 12m

Yield 4 fluid ounces

Number Of Ingredients 3

Ingredients

3 ounces unsalted butter
2 tablespoons white wine vinegar
salt & pepper

Steps:

Have your cooked eggs or fish ready on a heated dish, and have the vinegar at hand in a cruet or bottle with sprinkle-top.
Melt the butter in a small frying pan and let it darken to a nut-brown colour.
Immediately take the pan off the heat and dash in the vinegar.
Season it with a little salt and pepper and pour it sizzling hot over the eggs.

Nutrition Facts : Calories 152.5, Fat 17.2, SaturatedFat 10.9, Cholesterol 45.7, Sodium 2.3, Protein 0.2

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