Browned Butter Apricot Blondies Food

BROWNED BUTTER BLONDIES

Steps:

• Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into bowl. Refrigerate 15 minutes.
• Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
• Add brown sugar, eggs and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in pecans and white baking chips. Spread into prepared pan.
• Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
• Lift blondies from pan, using foil ends. Cut into squares.

BROWNED BUTTER APRICOT BLONDIES

Steps:

• Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking dish.
• In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.
• In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted browned butter and vanilla. (Mixture will be thick.)
• In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Pour into prepared pan. Spoon Apricot Jam, 1 to 2 teaspoons at a time, over batter.
• Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes, covering with foil 10 minutes into baking if you want lighter-colored blondies. Let cool completely on a wire rack. Sprinkle with sea salt, if desired. Store in an airtight container at room temperature for up to 4 days.
• In a medium saucepan, bring all ingredients to a boil over medium-high heat. Cook for 5 minutes, stirring frequently. Reduce heat to medium; cook, stirring frequently, until mixture thickens, to 45 minutes. Remove from heat, and let cool for 1 hour before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.

BROWN BUTTER APRICOT WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 350 degrees F. Grease an 8-by-8-inch baking pan with baking spray or butter; line with a sheet of parchment paper long enough to extend up both sides (so you can use them as "handles" to remove the baked bars). Grease parchment paper with baking spray or butter.
• In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, 5 to 8 minutes until butter foams, then turns a deep caramel color. Remove from heat and add to a large bowl or bowl of a stand mixer along with brown sugar.
• Beat brown sugar and butter on medium speed 1 minute until smooth. Allow mixture to cool slightly, then add egg and vanilla; beat until combined. Add flour and salt; stir to combine. Gently stir in chopped dried apricots and white chocolate chips.
• Pour and spread batter evenly into prepared baking pan. Bake 25 minutes until a toothpick inserted in center comes out clean. Cool completely before removing from baking pan (using parchment paper "handles") and cutting into bars.

BUTTERSCOTCH BLONDIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
• Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
• Whisk to combine the flour, baking powder and salt in a medium bowl.
• Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
• Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
• Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

BROWN BUTTER BLONDIES

Steps:

• 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
• 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
• 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
• Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
• 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
• Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.

BROWN BUTTER BLONDIES

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.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.