It's that time of year again when some of us give up the good stuff (chocolate) for forty days and forty nights... As we start approaching the final weeks before Easter, some of our taste buds may start to really crave chocolate, but have no fear! We have a delicious 'chocolate free' Salted Butter Brownie (Blondie!) recipe to share with you, an easy home-bake to curve that chocolate craving!
Salted Butter Brownies (Blondies!)
You will need a...A Baking Dish, Baking Paper, Saucepan, Mixing Bowl, 2 x Wooden Spoons
8 Tablespoons Butter
2/3 Cups Brown Sugar
1/8 cup granulated sugar plus 1-2 tablespoons for top
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt plus a few pinches more for the top
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla
1. Preheat the oven to 180 degrees and grease a small / medium baking dish and set aside.
2. In a small saucepan, heat the butter over medium heat. Stir frequently as it bubbles and froths. After several minutes the butter will begin to turn golden–at this point keep watching and turn the heat down slowly. When the butter turns a very light brown, remove from heat and stir to cool. Add the sugars and stir well. Set the butter and sugar mixture aside to cool.
3. Using a mixing bowl, combine the flour, ginger, baking powder, baking soda, and salt. When the butter mixture has cooled, stir in the eggs, corn syrup, and vanilla, and then fold into the dry ingredients–the batter will be quite thick. Stir until just combined, spoon into the prepared baking dish, sprinkle with reserved sugar and several good-size pinches of salt, and then put into the oven bake for 25 – 27 minutes. Cook until the top is crackled and the sides have set, and a toothpick inserted in the centre comes out clean.
4. Remove from the oven, cool for 5 – 10 minutes, cut into tiny 1 1/2″ squares, and remove to a plate to cool completely. Once the blondies have mostly cooled, serve immediately or store in an airtight container for several days.
Serving Tip: When the Blondies are still warm, they go great with vanilla ice-cream and a raspberry coulis on top - yummy!