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You are here: Home / bar cookies / Salted Browned Butter Blondies & A Review of OXO’s Mini Beakers

Salted Browned Butter Blondies & A Review of OXO’s Mini Beakers

January 30, 2013 By Laura 6 Comments

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Salted Browned Butter Blondies

Word to the wise, my friends. When you are taking Flagyl and supposed to be avoiding even the slightest trace of alcohol, that includes vanilla extract in baked goods. Let’s just not even talk about how I know.

child stirring blondie dough

But Alex made these cookies right as I got sick, alas, which means I only got a few. Which is a crying shame (and sadly I really might mean that crying part–have you ever had to smell browned butter blondies cooking that you cannot eat???) because these blondies are the bomb. (If you are wondering why we still made them, I won’t lie, I am starting to worry I will run out of dishes to blog about while I am fighting this C. Diff infection.)

Salted Browned Butter Blondies

I don’t know why it took a recipe in a cookbook for me to think about adding browned butter to blondies, which are already pretty much the essence of caramel-y goodness. I was reading Noelle’s review of The Cookiepedia: Mixing Baking, and Reinventing the Classics over at Opera Singer in the Kitchen, which (naturally, me being me) led to me purchasing that cookbook. Where I found this recipe for browned butter blondies and had a serious “duh!” moment.

Child looking at OXO mini beaker

I mentioned that Alex made these cookies for me. We finally had a good opportunity to take our OXO mini beakers for a test drive. Full disclosure: OXO sent me a set of these as part of their Blogger Outreach program, and I could not have been more excited. All opinions are my own, I have not been compensated in any way for this post other than receiving the beakers themselves. Which I have been lusting after since the moment I saw them. This is one product that honestly does not need to be seen and used to be believed. The genius of the beakers is apparent just from looking at them, especially for any of us cooking and/or baking with small children. How many of you do not allow your kids to measure the vanilla extract? I know I am guilty. But as the following photos illustrate, these beakers make measuring liquids so easy–for adults too!

Child pouring vanilla into OXO mini beaker

Pouring the vanilla into the beaker…

Pouring vanilla into blondie batter

And pouring the vanilla extract into the blondie batter….

Seriously, now that we have these beakers, the only things I needed to do for this recipe were brown the butter (because it is on the stovetop) and pour the blondie batter into the baking pan (because it is heavy). These beakers were approved by mom and daughter alike.

Salted Browned Butter Blondies

Salted Browned Butter Blondies
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Salted Browned Butter Blondies
Closely adapted from Stacy Adimondo
Course: bar cookies
Cuisine: dessert
Keyword: blondies, browned butter
Author: TheSpicedLife
Ingredients
  • 2 cups (255 g) AP flour
  • 1 t baking powder
  • 1 t salt
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 T vanilla
  • 1 1/2 cups total of chocolate chips and/or chopped nuts Alex chose to use half dark chocolate chips and half semisweet chocolate chips
  • coarse salt for salting the tops of the blondies
Instructions
  1. Line a 9X13 pan with parchment paper. Set aside.
  2. Preheat the oven to 350 F.
  3. Whisk together the flour, baking powder and salt in a large bowl. Set aside.
  4. Brown the butter in a medium stainless steel pan. Whisk constantly over medium high heat. When it turns reddish brown, remove from the heat immediately and whisk in the sugars. Whisk in the vanilla.
  5. If it has cooled enough to insert your finger into it, than also add the eggs, whisking immediately to prevent the eggs from cooking. If it is still too hot, place the pan in a cold water bath for a few minutes (I just fill my sink with cold water).
  6. Beat the butter sugar mixture until it is thick, smooth and shiny. Scrape the mixture into the flour mixture. Stir gently until the flour is totally absorbed.
  7. Once again, if the dough is so hot it will melt the chocolate chips, place it in a cold water bath. When it is just a little warm, fold in the chocolate chips and/or nuts.
  8. Scrape the dough into the prepared pan. Use a spatula to smooth the dough into all the corners of the pan, evenly.
  9. Sprinkle the top of the dough evenly with a little coarse salt.
  10. Bake for about 30 minutes, until the dough is golden brown, shiny and set. Remove from the oven and let cool completely in the pan, before removing by the parchment paper to a wooden cutting board to slice the bars.

 

Filed Under: bar cookies, browned butter, chocolate, chocolate chip cookies, cookies, kids cooking, reviews, Tools Tagged With: bar cookies, blondies, browned butter, chocolate, chocolate chips, cookies, kids baking, mini beakers, OXO

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Comments

  1. Donna says

    January 30, 2013 at 4:29 am

    Those blondies look wonderful. And if you need to avoid extract, you can find other ways to incorporate vanilla flavor, like vanilla powder. 🙂

    Reply
  2. Joanne says

    January 30, 2013 at 7:38 am

    Wow I would never think that Flagyl would make you so sensitive even to such a small amount of alcohol! And isn’t most of it baked off?

    Hmm, weird. But what’s NOT weird is those wonderful blondies! Browned butter is magical stuff.

    Reply
  3. Travel-Zoom says

    January 30, 2013 at 8:49 pm

    Thanks for such a great post and the review

    Reply
  4. Laura Dembowski says

    February 1, 2013 at 11:23 pm

    I just posted brown butter blondies on my blog too. I lovw all blondies but they were by far my favorite

    Reply
  5. grace says

    February 3, 2013 at 6:14 am

    those little beakers are cute! and hey–useful, too! love me some oxo. 🙂
    meanwhile, i’m woefully behind on tv enjoyment–what should be my first catchup priority?

    Reply
  6. Denise @ Sweet Peas and Saffron says

    February 5, 2013 at 11:47 am

    Yum! These look delicious! I am such a fan of salty and sweet. And beakers??? I work in a lab by day, so baking with beakers would be right up my alley 😀

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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