Butterscotch Blondies

Ingredients:

1/2 cup unsalted butter
2 cups lightly packed brown sugar
1 cup whipping cream/heavy cream
2 tsp vanilla extract
1 tsp salt
2 cups plain/all purpose flour
1 tsp baking powder
2 large eggs
Confectioners' sugar - for dusting

Instructions:

1. In a saucepan, melt the butter over medium heat. Using a silicone spatula, stir the brown sugar until it starts bubbling, about 4 minutes. Reduce the heat to medium low, stir in the cream and let it bubble and start whisking until smooth and slightly thickened , about 10 minutes. Stir in the vanilla and salt. Let it cool to room temperature.
2. Preheat your oven to 180 degree Celsius. Grease a 9 inch baking tray with butter.
3. In a large mixing bowl, whisk together the flour and baking powder. Stir the butterscotch mixture into the dry ingredients, then whisk the eggs one at a time until it is well blended.
4. Spread the batter into the prepared pan and bake for 18 minutes.
5. Remove from the oven, let cool completely and indulge it with chocolate sauce, ice cream,or whipped cream and some berries! Or just dust some confectioners' sugar on top and enjoy.

Brown Butter Blondies

I felt like indulging into some kind of Julie & Julia project, but the only thing different is that I'm using Williams-Sonoma's Essentials of Baking recipes. They are actually very basic and typical continental recipes but well I must say I'm having fun challenging myself to do it. So today another recipe from its Cookies, Bars and Brownies section, it called Brown Butter Blondies. Blondies are similar to brownies minus the chocolate. What in the world is Brown Butter? Just go to Cold Storage and ask for a brown butter....nope!...stop there!  Well, it made from clarified butter.

Clarified butter process:

• Melt a 250g unsalted butter in a small glass pan (or frying pan) over a low heat until it is foamy on the surface
• Remove the pan from heat, let is rest for a couple of minutes. It will form 3 layers, which is the foam on the surface, yellow liquid in the middle and milk solid in the bottom.
• Using a tablespoon, remove the foam from the surface. Pour the yellow liquid into a clean bowl very carefully and leave the milk solids behind in the pan. Discard the milk solid.

Brown Butter:

• Heat clarified butter in a small glass bowl (or frying pan) over low heat until light brown about 6-7 minutes. Remove from heat. It will look like this...
• 250g butter will yield the required amount of the clarified butter in this recipe

Ok...let us meet and get to know these blondies better, shall we?

Ingredients:

1 1/2 cups self raising flour

1/2 tsp salt

2/3 cup clarified unsalted butter

1 cup firmly packed light brown sugar

1/2 cup caster sugar

2 large eggs

2 tsp vanilla extract

1 tsp lemon juice

1. Preheat oven 160 degrees Celsius. Line an 8 inch baking tray with baking paper
2. In a medium bowl, sift the flour and salt. Set aside
3. In a small glass pan, heat the clarified butter until light brown for about 6 minutes. Remove from heat and cool slightly
4. In a large mixing bowl, combine both sugars and slightly cooled brown butter and stir using a silicone spatula until well blended. Mix in the eggs, vanilla and lemon juice until smooth. Stir in the flour mixture and mix until just combined. Pour the mixture into the prepared pan. 
5. Bake for 30-40 minutes or until the cake tester inserted into the center comes out clean
6. Transfer to a wire rack and let it cool for about 1 hour
7. Serve with ice cream and chocolate sauce

Brownie Kasih Sayang

I called this brownie kasih sayang. Why? Because I used to make this for my close friends for hari raya. But now, I only make for them only upon request and at my own terms (ikut rajin) :). Since one of my close friend that used to order this brownie in bulk (bawak balik Kelantan) has ventured into baking, I am honored to share this very own recipe of mine for more than 10 years kottt. Brownie is the most easy to make baking project and yet very delicious.

Rule of thumb:

•  Do not overmixed (no stand or hand mixer required, just use your egg whisker and spatula)
•  Do not overbake (they are not supposed to have dome or crack in middle) so get to know you oven very well

Warning:

It is addictive! :)

Ingredients:

1/2 cup butter - ikut suka la salted or unsalted, up to you

4 tbsp good cocoa powder

2 large eggs

180 gm caster sugar

1 tsp vanilla essence

65 gm self raising flour

50 gm chocolate chips

50 gm chopped walnuts

Method:

1. Preheat your overn to 170 degree Celsius. Grease and line an 8 x 8 or 11 x 7 (inches) baking tray with parchment paper.
2. In a small microwaveable bowl, melt your butter in the microwave. Fold in the cocoa powder and combine well until it is smooth and shiny.
3. In a medium mixing bowl, lightly whisk the eggs and sugar just until it is well blended. 
4. Pour the cocoa mixture into the egg mixture. Using your spatula, mix them well. Add vanilla.
5. Sift the flour into the mixture and stir until no patches of flour visible
6. Fold in the chips and nut. Mix well
7. Pour into the prepared pan and bake for 40 minutes.
8. Remove from the oven, let cool completely and indulge it with chocolate sauce ,a scoop of ice cream (or 2),or whipped cream and some berries...heaven!

Note:

You know that you have successfully baked an excellent brownie when you eat it, it is chewy and moist (that is why not to overbake or else it would be very dry).