Blondies with Brown Butter

Have you ever browned butter? It is a task that relies on one’s sense of smell, more than anything else.

Place butter over medium heat.

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Let it melt.

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It will start to get foamy.

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Once the foaming calms down, gently swirl the butter around the pan, to keep it moving.

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Keep it moving!

Eventually, after swirling, and heating ever so gently, the butter will turn from pale yellow to a golden color. It took me several minutes to reach this stage, but once it happened, it happened quickly! I knew the butter was browning when I could smell the it! As soon as the browning began, I detected a very strong, deliciously fragrant butter pecan and caramel corn-type scent.

At that point, immediately remove the pan from the heat and pour the butter into a bowl!

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Once your butter has been browned and transferred to a bowl, you can employ this ingredient in many types of dishes in order to obtain a very rich and distinct toasty butter flavor. If you’re into something savory, I highly suggest Browned Butter Pecan Rice, which I blogged about here.

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If you’re in the mood for something sweet, browned butter also makes the perfect addition to Blondies!

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In this case, I followed the Blondies with Brown Butter recipe from The Cookiepedia.P1100677

I added walnuts and chocolate chunks to the blondie batter.P1100733

Into the base of a parchment paper-lined baking dish goes the batter. It took an incredible amount of strength and willpower to not nom all this golden brown buttery battery before baking it.

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After I baked the Blondies, they looked something like this. YUMZ!P1100736

A sprinkling of coarse sea salt takes these Blondies over the edge.

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Dense and chewy! Loved these.P1100743

Blondies with Brown Butter: recipe from The Cookiepedia.

Any other Downton Abbey fans out there? Tonight I watched last night’s DVR’ed recipe and HOLY DEVASTATION. A very sad episode.

Crying face

Best of luck, my little butter browners!

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