Cinnamon Brown Butter Blondies With Caramel Sauce
Bring autumn to life with these cinnamon-spiced blondies. The brown butter adds an extra layer of nuttiness and takes these blondies to a whole new level. Don't skip the caramel sauce, it helps tie all the flavors together perfectly!
Equipment
- Stand or electric mixer
- Silicone spatula
- 7" square baking pan or 9x11" rectangle baking pan
Ingredients
Cinnamon Brown Butter Blondies
- 250 gs all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp salt
- 200 gs unsalted butter
- 300 gs packed brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla essence
- 100 gs white chocolate chips
Salted Caramel Sauce
- 100 gs sugar
- 45 gs unsalted butter
- 60 ml liquid whipping cream/heavy cream
- 1/2 tsp salt
Instructions
Cinnamon Brown Butter Blondies
- Preheat the oven to 170 degrees celsius and prepare your pan by lining it with baking paper. Leave an overhang of baking paper on the sides to make it easier to lift the blondies after baking.
- In a bowl, mix all the dry ingredients - flour, baking powder, cinnamon, and salt, and set aside.250 gs all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon powder, 1/2 tsp salt
- Brown the butter - Add the butter in a saucepan and melt it on medium heat. Keep mixing the butter with a spatula until it's completely melted and comes to a boil. After a few minutes, the butter will start to foam up, keep mixing until you see streaks of brown in the foam. This means that the butter has started browning, and you will also be able to smell a nutty aroma. Once the brown streaks appear, cook for 1-2 more minutes and take it off the heat. Keep a close eye on the butter once it starts foaming as it can burn very easily. Transfer the butter to a heat-proof bowl immediately to stop the cooking process. Let it cool to room temperature.200 gs unsalted butter
- In the bowl with the brown butter, add the brown sugar and whisk for 3-5 minutes on medium speed, until combined.300 gs packed brown sugar
- Add the egg, egg yolk, and vanilla and whisk again for 2 minutes until the egg is properly combined in the batter.1 egg, 1 egg yolk, 1 tsp vanilla essence
- Add the dry ingredients to the batter in two increments. folding them into the batter gently with a silicone spatula after each addition until there are no streaks of flour left. Then, fold the white chocolate chips into the batter with a silicone spatula in a similar manner.100 gs white chocolate chips
- Transfer the batter to the prepared pan and bake for 30-35 minutes, until a toothpick comes out mostly clean from the center of the blondies. The batter should be completely set from the sides but slightly soft from the center. Make sure not to overcook the blondies or they will become hard. Let the blondies cool before cutting into them.
- Top with caramel sauce and enjoy!
Caramel Sauce
- Heat the sugar in a pan on medium heat. Keep mixing it often to ensure that the sugar melts evenly. Once the sugar has completely melted and reached n amber color, add the butter and whisk until it's well combined with the sugar.100 gs sugar, 45 gs unsalted butter
- Let the sauce cook for a minute, then add the liquid cream while whisking. Be careful as the sauce will bubble at this step. Let the sauce simmer on low heat for another 1-2 minutes, then take it off the heat and add the salt. Let it cool and thicken before serving.60 ml liquid whipping cream/heavy cream, 1/2 tsp salt