Whenever I bake something that calls for a lot of butter, I almost, always, inevitably begin to brown the butter. I can’t resist that nutty aroma. Does this happen to anyone else? It even happens when I cook savory things. Brown butter with halibut? Count me in.
This recipe is a riff on the classic Cook’s Illustrated blondies. The inspiration for these blondies began the same way this blog post began — with brown butter. After that, anything was possible. So, I took a look inside of my pantry, and decided that it was a good time to use up the ingredients that I was running low on: pistachios, dried cranberries, and white chocolate chips. On a whim, and a roll, I picked up my jar of dried edible rose petals. Suddenly, I had the makings of what was beginning to look a lot like a South Asian Christmas.
Cut them into diamond shapes if you’re feeling festive and South Asian like me. Otherwise, they’re perfectly fine as small squares. Also, feel free to switch out the white chocolate for dark chocolate. And if you’re feeling especially festive, do both.
Brown Butter Blondies with Pistachios, Cranberries, White Chocolate, & Rose Petals
Adapted from Cook’s Illustrated
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter
1 1/2 cups light brown sugar, packed
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips
1/4 cup pistachios, roughly chopped
1/4 cup dried cranberries
1 tablespoon dried edible rose petals, crushed
Medium and large mixing bowls
9” by 13” baking pan, greased and lined with parchment paper
In a medium saucepan, melt the butter over medium-heat. Swirl the pan occasionally to ensure even cooking. Eventually, the butter will begin to foam, and then subside. Soon it will change color from yellow, to golden brown, and, finally, a toasted-brown.
As soon as you smell the nutty aroma and it is a toasted-brown color, remove the saucepan from heat, and allow the brown butter to cool to room temperature.
Make the blondies
Adjust your oven rack to a center position, and pre-heat the oven to 350 degrees F. Butter and line a 9” by 13” baking pan with parchment paper.
Mix the dry ingredients together in a medium bowl: flour, baking powder, and kosher salt. Set aside.
In a second larger bowl, mix together the melted butter and brown sugar until fully combined. Add the beaten eggs and vanilla extract, and mix until just combined.
Slowly fold the dry ingredients into the wet mixture just until combined. Add the chopped pistachios, white chocolate chips, and dried cranberries. Gently stir together - be careful to not over-mix. Pour the batter into your baking pan. Smooth the top. Transfer to the oven.
Bake for 22 to 25 minutes, just until the top is crackly and light golden brown — careful to not over-bake. While the blondies are still hot and fresh out of the oven, sprinkle the dried edible rose petals evenly on top. Cut into diamond shapes, if desired.
If you try any of my recipes, share on Instagram by using the hashtag #afsanaliza & tagging me at @afsana so I can see your creations!