Mini Brown Butter Blondies
Introduction
Baked into mini muffins, these sweet and nutty blondies are perfectly portioned. Brown butter adds a layer of richness.
Ingredients
1/2 cup walnuts or pecans, chopped*
4 tablespoons butter
3/4 cup light brown sugar
1/8 teaspoon salt
1 teaspoon vanilla flavoring
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
* You can reserve a few pieces of nuts for the top of each muffin, if desired.
4 tablespoons butter
3/4 cup light brown sugar
1/8 teaspoon salt
1 teaspoon vanilla flavoring
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
* You can reserve a few pieces of nuts for the top of each muffin, if desired.
Directions
Preheat the oven to 325 degrees.
Coat the wells a mini muffin pan with cooking spray or use with paper liners.
Place the walnuts in a small skillet over medium-low heat. Toast until just fragrant (about two minutes), then remove from the pan and set aside. Do not wipe out the pan, but add the butter and increase heat to medium. Melt the butter and allow it to cook until it is lightly browned, about two to three minutes. Remove the pan from heat.
Stir together the sugar and browned butter in a medium mixing bowl, then add the salt, vanilla, and the egg to the mixture and stir again.
Stir in the flour and baking powder, then the nuts. Scoop 1 1/2 tablespoons of the batter into each well. Place the muffin tin on top of a baking sheet.
Bake 12-13 minutes. Remove from the oven and cool on a wire rack. If using muffin liners flip the pan upside down and tap to remove the blondies. If not using liners, run a small knife around the edges of the cups to release from the pan.
Cool completely before storing. Freeze for up to one month.
Makes 16 blondie cups, one per serving.
Coat the wells a mini muffin pan with cooking spray or use with paper liners.
Place the walnuts in a small skillet over medium-low heat. Toast until just fragrant (about two minutes), then remove from the pan and set aside. Do not wipe out the pan, but add the butter and increase heat to medium. Melt the butter and allow it to cook until it is lightly browned, about two to three minutes. Remove the pan from heat.
Stir together the sugar and browned butter in a medium mixing bowl, then add the salt, vanilla, and the egg to the mixture and stir again.
Stir in the flour and baking powder, then the nuts. Scoop 1 1/2 tablespoons of the batter into each well. Place the muffin tin on top of a baking sheet.
Bake 12-13 minutes. Remove from the oven and cool on a wire rack. If using muffin liners flip the pan upside down and tap to remove the blondies. If not using liners, run a small knife around the edges of the cups to release from the pan.
Cool completely before storing. Freeze for up to one month.
Makes 16 blondie cups, one per serving.
Number of Servings: 16
