Chef Emerson’s Brown Butter Blondie Bites

Blondie Bites Emme

If you love brownies you will love its vanilla forward cousin, the “blondie”. The texture and chewiness of a blondie resembles a traditional, fudgy brownie however, the cocoa is substituted for vanilla and brown sugar replaces the granulated sugar. Being a bonafide vanilla lover myself, I really enjoy the delicious flavor of a well executed blondie.

The wonderful thing about this recipe is that it’s super kid friendly so you can get your little chefs in the kitchen and let them have it! The recipe comes from a great, easy to follow cookbook for kids entitled, The Complete Cookbook for Young Chefs by America’s Test Kitchen which in my opinion, is one of the BEST cookbook publishers out there. Their recipes are always easy to follow, delicious and fail proof.

My daughter made these beauties all on her own and except for a few very minor substitutions, she followed the recipe as written.

Emme Blondie Baker

The nice thing about this recipe is that because the blondies are baked in individual muffin cups they both bake and cool much more quickly. To enhance the flavor and give the blondies a more complex, nutty flavor she decided to first brown the butter which turned out to be an excellent idea. It really added to the richness and overall flavor. She also substituted the white chocolate chips that were called for and instead used Heath® Bit o’ Brickle pieces. Needless to say, these were a big hit in our home. Enjoy!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp Kosher salt
  • 1 cup packed (light or dark) brown sugar
  • 8 tbs unsalted butter, melted and cooled*
  • 2 large eggs
  • 1 tbs pure vanilla extract or paste
  • 1/2 cup white chocolate chips or Heath® Bit o’ Brickle pieces

Instructions

Adjust the oven rack to the middle position and preheat the oven to 350ºF. Line a 12 cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

In a large bowl, whisk together the brown sugar and cooled melted butter until nice and smooth. Add in the eggs and vanilla and whisk until smooth.

Add to the wet ingredients the flour mixture and use a rubber spatula to stir gently until just combined. Stir in the chocolate chips or toffee pieces.

Using a spoon or cookie scoop, divide the batter evenly among the 12 muffin cups filling them up about halfway.

Bake for about 14-16 minutes or until golden brown.

Remove from oven, place the blondie bites on a wire rack and allow to cool for at least 10-15 minutes before serving.

*To brown butter – In a light colored pan*, melt the desired amount of butter over medium heat, stirring occasionally. After 4-5 minutes the butter will begin to foam and bubble, keep stirring and watching it closely at this point. As the foaming begins to subside watch the color of the butter, once it looks slightly golden brown remove it from the heat and pour it into a bowl to cool. You will know the butter is browned and ready by the aroma, it should smell nutty and fragrant at this point.*

Brown Butter Sugar Cookie Peach Cobbler

peach cobbler

What is better than crunchy, buttery sugar cookies and warm spiced fruit? How about when you put those two things together to make a delicious cobbler! This super simple dessert is made mostly from ingredients that you have around the house in addition to a pouch of sugar cookie mix and frozen fruit, which is always good to keep stocked in the freezer. This is such an easy and delicious dessert to make when last minute company shows up, they will think you were baking for hours when in reality this recipe takes just a few minutes to pull together. Be sure not to skip browning the butter, it takes just a few minutes but will impart layers of warm, nutty flavor to the cookie topping.

The recipe was adapted from the site, tablespoon.com and you can find the original recipe right here . Although the recipe calls for peaches, you can easily substitute in any fruit that you desire. With fall upon us, warm cinnamon apples would make for a perfect cozy, cool weather dessert but berries, nectarines or even pears would also make for a yummy dish as well. Cinnamon is called for however, apple pie spice, baking spice, nutmeg or any other warm, fall spice would be equally delicious too. Experiment with the fruit and spices until you find something that you love. Enjoy!

Ingredients

For the fruit base

  • 2 12 oz. bags of frozen sliced peaches, thawed
  • 2 tbs granulated sugar
  • 2 tbs cornstarch
  • 1/2 tsp ground cinnamon
  • 3 tbs fresh lemon juice, about 1 medium-sized lemon
  • 3 tbs unsalted butter, softened and cut into 1/2-inch cubes

For the cookie topping

  • 1/2 cup unsalted butter
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2 tsp ground cinnamon
  • 1 large egg
  • 1tbs coarse sparkling sugar

Instructions

Heat oven to 375°F. Spray a 13×9-inch pan with cooking spray. Scatter peach slices evenly in pan. Sprinkle granulated sugar, cornstarch, 1/2 tsp cinnamon and the lemon juice evenly over top, stir to combine. Top evenly with 3 tablespoons cubed butter.
In a small saucepan, heat the 1/2 cup butter over medium heat and cook 8 to 10 minutes or until light golden brown, stir frequently. Pour into large bowl. Add to the bowl the cookie mix, 1/2 teaspoon cinnamon and the egg and stir until a soft dough forms. Spoon the dough evenly over the top of the peach mixture. Sprinkle with sparkling sugar.
Bake 30 to 35 minutes or until cookies are golden brown and edges of fruit filling are bubbly. Cool 10 minutes before serving.
**Tip – This dessert is best served warm and topped with a nice scoop of vanilla ice cream**

 

Brown Butter Skillet Cornbread

cornbread

Buttery, tender cornbread is a delicious accompaniment to many dishes, especially BBQ, so when my daughter asked me to make her Crock-Pot Ribs with Homemade BBQ Sauce I decided to whip up a batch of cornbread as well. She was in heaven!

What I liked about this recipe from Serious Eats was the addition of brown butter which I think makes food so much more flavorful. Brown butter, also know as a beurre noisette, imparts a delicious nutty and complex flavor that elevates any dish, sweet or savory. Pay close attention when you brown butter, especially in a hot oven, because it can quickly go from nice and brown to burnt and inedible.

One last note, when I made the cornbread I did not have any sour cream in the house so I substituted with yogurt which is the closest in taste and tang to sour cream. Also, if you do not have any buttermilk on hand you can easily make your own with milk and a little lemon juice. Just add 1 tbs of lemon juice to 1 cup of milk, stir and let it sit and thicken for about 5-10 minutes. Use it just like you would a store-bought buttermilk. Enjoy!

Ingredients

  • 7 tbs unsalted butter, plus more for serving
  • 1 cup (about 5 ounces) fine yellow cornmeal
  • 1 cup (about 5 ounces) all-purpose flour
  • 4 tbs granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 cup cultured buttermilk

Instructions

Adjust oven rack to center position and preheat oven to 425°F. Place butter in a 10-inch cast iron skillet. Transfer skillet to oven and heat until the butter is melted and well browned, 10- 12 minutes. Once browned, pour butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl. Combine eggs, sour cream, and buttermilk in a second bowl and whisk until well combines and smooth. Whisking constantly, slowly drizzle in the reserved brown butter. Whisk wet ingredients into dry ingredients until well combined.

Remove skillet from the oven and swirl to coat all surfaces with melted butter. Spoon batter into skillet, smooth top lightly and then transfer to oven. Bake until lightly golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, about 20 minutes. Let cool 10 minutes in skillet. Serve with extra butter at the table.

**Tip – Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.**

“How-To” Baking – Brown Butter

Brown butter (also called beurre noisette) will help to elevate any dish, sweet or savory. As the water within the butter evaporates the milk solids that are left behind will begin to turn golden brown from the heat. The result is a butter that is rich and nutty with a very fragrant aroma. Brown butter can be added to cakes and cookies and even things like savory sauces and pasta dishes!

In only takes a few minutes to make brown butter. In a light colored pan*, melt the desired amount of butter over medium heat, stirring occasionally. After 4-5 minutes the butter will begin to foam and bubble, keep stirring and watching it closely at this point. As the foaming begins to subside watch the color of the butter, once it looks slightly golden brown remove it from the heat and pour it into a bowl to cool. You will know the butter is browned and ready by the aroma, it should smell nutty and fragrant at this point. The brown butter can be strained to remove the dark brown milk solids or it can be used “as is”. Either way is fine, it’s simply personal preference.

*The lighter colored pan will allow you to see the color changes in the butter as it cooks and browns.