macadamia-and-brown-butter-blondies
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At her L.A. bakery Friends and Family, Roxana Jullapat bakes these blondies in a round cake pan, which ensures that each slice has a chewy, toasted edge and a soft center. “This caramel-flavored treat demonstrates the powerful pairing of brown butter and barley,” Roxana writes in her cookbook Mother Grains (out April 2021). Barley flour gives baked goods a silky, chewy texture, dense crumb, and butterscotch-y flavor. Want to experiment? Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.

Ingredients

Makes 12

Nonstick vegetable oil spray

½

cup (65 g) whole raw or toasted macadamia nuts

½

vanilla bean, split lengthwise

18

Tbsp. unsalted butter

¾

cup plus 2 Tbsp. (105 g) all-purpose flour

¾

tsp. baking powder

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

1

cup plus 7 Tbsp. (packed; 285 g) dark brown sugar

2

large eggs

1

tsp. vanilla extract

2

pints ice cream of choice (optional)

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