Brown Butter Coffee Walnut Blondies

Ingredients

• 180g Unsalted Butter
• 180g Light Brown Sugar
• 70g Caster Sugar
• 2 Large Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoons Instant Espresso Powder
• 1 tablespoon Boiling Water
• 220g Plain Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Fine Sea Salt
• 120g Walnuts, roughly chopped
• 80g White Chocolate, roughly chopped

Instructions

1. Preheat the oven to 180°C and line a 20cm square baking tin with baking paper.
2. Place the butter in a light-coloured saucepan over medium heat and cook for 5–7 minutes, stirring occasionally, until it foams and the milk solids turn golden brown and smell nutty.
3. Remove the brown butter from the heat immediately and pour it into a large mixing bowl. Leave to cool for 10 minutes.
4. Spread the walnuts on a baking tray and toast in the oven for 5–7 minutes until fragrant. Leave to cool, then roughly chop.
5. Mix the espresso powder with the boiling water until completely dissolved.
6. Add the brown sugar and caster sugar to the cooled brown butter and whisk until combined.
7. Add the eggs one at a time, whisking well after each addition.
8. Whisk in the vanilla extract and dissolved espresso.
9. In a separate bowl, combine the flour, baking powder, and salt.
10. Fold the dry ingredients into the brown butter mixture until just combined.
11. Fold in most of the toasted walnuts and chopped white chocolate, reserving a little of each for the top.
12. Spoon the batter into the prepared tin and spread it evenly into the corners.
13. Scatter the reserved walnuts and white chocolate over the surface.
14. Bake for 24–28 minutes until the edges are golden and set but the centre remains slightly soft.
15. Leave the blondies to cool completely in the tin before lifting them out using the baking paper.
16. Cut into 12 squares and serve.

instructions_source: editorial-classic