It can be called a burnt butter cake but the method to make these blondies is similar to how we make brownies. Also, there is no melted chocolate. We mix two types of sugars in melted butter. That’s why it is called a blondie – crusty on the top, chewy and soft in the middle and a firm crumbly base – and don’t forget the nutty flavor of burnt butter. To enjoy the best flavor of these blondies, let them sit for at least 4-5 hours after cooling down.
- All Purpose Flour – 142 gms (1 cup)
- Sugar – 50 gms (1/4 cup)
- Brown Sugar – 170 gms (3/4 cup)
- Butter – 110 gms (½ cup)
- Eggs – 2 number
- Baking Powder – ¾ tsp
- Salt – ¾ tsp
- Vanilla Essence – 1 tsp
- Walnut (Chopped and Dusted) – ¾ cup
- Pre-heat the oven at 180°C.
- Line the baking dish with baking paper. Make sure the parchment paper is coming out of the edges. Butter the parchment paper so that it sticks to the pan.
- Sieve together maida, baking powder, and salt and keep it aside.
- In a small pan, burn/melt/cook the butter on burner until it is brown in color. It might take 5-8 minutes on a medium-high flame.
- Once brown, remove the butter from the gas and pour it into the mixing bowl and let it cool down to room temperature.
- Add both the sugars to the burnt butter bowl and mix on a medium speed until well-combined.
- Add eggs and beat for another 2 minutes until the mixture lightens.
- Add vanilla essence and mix once more.
- Slowly add the flour and mix gently on medium until all flour is well-combined.
- Add chopped walnuts and mix with spatula.
- Pour the mixture in the pan and bake for 30-35 minutes. Check after 35 minutes and tooth pick should come out clean.
- Let the blondies cool down completely. They taste better once after few hours.