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Macadamia and Brown Butter Blondies

Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.

Macadamia and Brown Butter Blondies

By Roxana Jullapat, Bon Appétit

At her L.A. bakery Friends and Family, Roxana Jullapat bakes these blondies in a round cake pan, which ensures that each slice has a chewy, toasted edge and a soft center. “This caramel-flavored treat demonstrates the powerful pairing of brown butter and barley,” Roxana writes in her cookbook Mother Grains (out April 2021). Barley flour gives baked goods a silky, chewy texture, dense crumb, and butterscotch-y flavor. Want to experiment? Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.


Yield: Makes 12


Ingredients

  • Nonstick vegetable oil spray

  • ½ cup (65 g) whole raw or toasted macadamia nuts

  • ½ vanilla bean, split lengthwise

  • 18 Tbsp. unsalted butter

  • ¾ cup plus 2 Tbsp. (105 g) all-purpose flour

  • ¾ cup (85 g) barley flour

  • 1¾ tsp. baking powder

  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt

  • 1 cup plus 7 Tbsp. (packed; 285 g) dark brown sugar

  • 2 large eggs

  • 1 tsp. vanilla extract

  • 2 pints ice cream of choice (optional)



Preparation

Step 1

Preheat oven to 350°. Lightly coat a 9"-diameter cake pan with nonstick spray and line bottom with a parchment paper round. If using raw macadamia nuts, toast on a rimmed baking sheet, tossing once, until golden, 8–10 minutes. Let cool, then coarsely chop.

Step 2

Scrape vanilla seeds into a small saucepan; add pod and butter. Set over medium-low heat and cook, stirring occasionally, until butter foams, then browns, 6–8 minutes. Transfer to a medium bowl, scraping in all of the browned bits. Using tongs, remove and discard vanilla pod.

Step 3

Whisk all-purpose and barley flours, baking powder, and salt in another medium bowl. Add brown sugar to brown butter and stir to combine. Add eggs one at a time, stirring well after each addition. Stir in dry ingredients, then vanilla extract and nuts. Scrape batter into prepared pan; smooth top.

Step 4

Bake blondies, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 40–45 minutes. Let cool.

Step 5

Turn out blondies, remove parchment, and cut into 12 wedges. Serve each with a scoop of ice cream if desired.

See more at Bon Appétit

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Cake Magazine: Macadamia and Brown Butter Blondies
Macadamia and Brown Butter Blondies
Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.
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