Blondies are great but have you tried brown butter blondies? Browning the butter prior to mixing the batter intensify the caramel flavour, adding another layer of complexity to this classic dessert. Best of all, it’s so easy to make, give it a go!

There are 2 main components to this dish: The brown butter and batter

1. The brown butter: Essentially you’re cooking the milk solids in the butter and allows its nuttiness to come out a lot more. Now low and slow is the way to go! Heat needs to be on low and keep the butter constantly moving – otherwise you risk burning the butter. Most importantly, do not leave the stove! Going golden to burnt is very quick.
2. Batter: Once you have your butter browned, it’s a quick and simple batter. White choc chips are kinda mandatory so don’t skip out on them.

Ingredients

150g butter
300g flour
125g brown sugar
75g caster sugar
1tsp baking powder
2 eggs
1 cup white chocolate chips
Ice cream

Method

1. Preheat oven to 180C/350F.
2. In a pan over low heat, brown the butter. Go low and slow because it goes golden to burnt really quick. It will get foamy but stir constantly. Remove when the milk solids are golden.
3. In a bowl, combine the brown butter, sugars and eggs. Whisk well until homogeneous. Then add in the remaining ingredients, except the ice cream. Mix well. Transfer onto a skillet.
4. Bake for 25-30 minutes or until toothpick comes out with minimal crumbs. Insert ice cream stick and enjoy warm.