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.*

Banana Walnut Muffins

banan muffin2

Fresh, warm muffins are always a big hit (especially with my children) and because they are so easy to make, there is no excuse to keep using those boxed versions which are filled with additives and chemicals. With just a few basic ingredients you can have a warm batch of muffins ready to be served with your Sunday morning breakfast. Make a double batch and once they are completely cooled, freeze them so that you will always have homemade muffins on hand. A quick defrosting in the microwave and it’s like they were baked fresh that day! Also, because this is such an easy recipe to follow, it’s the perfect recipe for your little budding chefs to try their hand at.

This recipe comes from a great cookbook that was put out by Williams-Sonoma entitled, “Muffins“. Sadly, it is no longer in print but you can borrow it from your local library or buy it on Amazon from 3rd party sellers. I was able to find a copy in great condition for only a few dollars. If you’re fortunate enough to come across a copy, other noteworthy recipes from this cookbook are the Chocolate Chip Muffins, Cranberry Orange Muffins and Vanilla Pear Muffins. Enjoy!

Ingredients

  • 1 1/2 cups (7 1/2 oz/235 grams) all-purpose flour
  • 3/4 cup (6 oz/185 grams) granulated sugar
  • 3/4 cup (3 ox/90 grams) walnuts, coarsely chopped
  • 1 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1/2 cup (4 fl oz/125 ml) canola oil
  • 1 large egg
  • 2-3 medium sized very ripe bananas, slightly mashed to yield 1 1/4 cups (10 oz.315 grams)
  • 3 tbs buttermilk

Instructions

Preheat the oven to 375ºF. Grease a standard muffin pan with cooking spray or use paper liners.

In a bowl, stir together the flour, sugar, chopped walnuts, baking soda and salt.

In another bowl, whisk together the oil, egg, mashed bananas and buttermilk until blended. Add the dry ingredients and beat well until evenly combined and creamy.

Spoon the batter into each muffin cup filling it level with the rim of the cup.

Bake until golden, dry and springy to the touch, about 20-25 minutes. A toothpick inserted into the center of the muffin should come out clean. Transfer the muffin pan to a wire rack and cool for 5 minutes. Remove the muffins from the pan and place them on  the wire rack to continue to cool. Serve warm or at room temperature.

Makes 12 muffins.