Brown Butter Blondies with Cherries, Chocolate, Cashews & Pecans
Found this recipe on Williams Sonoma. First time trying it so who knows but let’s face it…how can it possibly taste bad??
16 Tbs. (8 oz.) unsalted butter
3 cups (21 oz.) firmly packed dark brown sugar
1 Tbs. vanilla extract
2 Tbs. bourbon
2 tsp. salt
2 cups (10 oz.) all-purpose flour
3/4 tsp. baking powder
1 cup (4 oz.) coarsely chopped cashews
1 cup (4 oz.) coarsely chopped pecans
1/2 cup (2 oz.) dried tart cherries
2 cups (12 oz.) chocolate chips or chopped semisweet chocolate
Preheat oven to 350°F. Line a 9-by-13-inch baking pan with foil and grease well. I melted a bit of butter and spread it in there.
In a saucepan over medium heat, warm the butter, stirring constantly, until it turn golden and the butter has a nutty fragrance. Be careful not to let the butter burn. Remove from heat and stir in the brown sugar. Set aside and let cool slightly.
In a large bowl, whisk together the eggs, vanilla, bourbon and salt. Whisk in the cooled butter mixture, then fold in the flour and baking powder.
Making sure that the mixture is almost at room temperature (to prevent the chocolate from melting), stir in the nuts, cherries and chocolate chips. Pour the mixture into the prepared pan and smooth the top. Bake until the top is shiny, set and slightly cracked around the edges, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
We just “tested” these. WOW!!!! SO GOOD!!!!!