Brown Butter Maple Blonde

Brown Butter Maple Blonde

raw material

12 blondes

Blondies

• 7 oz white chocolate discs (200 g), or chopped from a bar
• nonstick cooking spray for greasing
• 2 sticks unsalted butter
• 1 cup light brown sugar (200 grams)
• ½ cup granulated sugar (100 g)
• ½ cup pure maple syrup (165 g)
• ¼ cup malted milk powder (30 g)
• 1½ teaspoons kosher salt
• 6 large eggs
• 2 teaspoons McCormick® Vanilla Extract
• 2 teaspoons McCormick® Maple Extract
• 2 ½ cups all-purpose flour (310 g)

Maple Caramel

• 1 cup pure maple syrup (335 g)
• 2 tablespoons unsalted butter
• ¼ cup heavy cream (60 ml)
• 1 teaspoon flaky sea salt

Ganache

• 8 ounces white chocolate (225 grams), chopped
• ½ cup heavy cream (120 ml)
• 1 teaspoon flaky sea salt

special equipment

• candy thermometer

Nutritional Information

View information

• Calories 539
• Fat 23g
• Carbohydrates 77g
• Fiber 0g
• Sugar 57g
• 10g protein

An estimate based on a serving size.

Prepare

1. To make blondies: Preheat oven to 250°F (120°C).
2. Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula, every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove chocolate from oven and let stand while browning butter is made.
3. Increase oven temperature to 350°F (180°C). Line a 9 x 13 x 2 inch baking sheet with 2 sheets of aluminum foil, leaving a little overhang on all edges. Lightly coat the foil with nonstick spray.
4. Melt butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heatproof rubber spatula. As the water begins to boil from the butter, the milk solids in the butter will separate, sink to the bottom of the pan, and begin to bake. Stir constantly until the butter is nutty brown, about 10 minutes total. Turn off heat, add caramel chocolate, stir to melt and combine with browned butter. Let cool slightly, about 5 minutes.
5. In a large glass bowl, whisk together brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla and maple extract until smooth and smooth. Slowly pour in the white chocolate mixture and continue beating until combined. Sift in the flour and stir with a rubber spatula to combine the batter.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake the blondies until golden and set, 35-40 minutes. Remove from oven and cool for 1 hour.
8. Make the maple caramel: In a small heavy-bottomed saucepan fitted with a candy thermometer, heat maple syrup over medium heat until it reaches 225°F (107°C). Remove the pan from the heat and add the butter. Swirl the pan until the butter is completely melted, then slowly pour in the heavy cream and sprinkle with flaky sea salt. Stir with a heat-safe spatula until fully combined. Let the caramel cool until slightly thickened, about 15 minutes.
9. To make ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl over the boiling water, making sure the water doesn’t touch the bottom of the bowl. Pour in the heavy cream and whisk with a small rubber spatula until completely melted and smooth, about 5 minutes.
10. Take the blondie out of the pan, remove and discard the foil, and place the blondie on a wire rack on the baking sheet. Pour the ganache over the blonde and use a spatula to cover completely. Sprinkle flaky sea salt on top and spoon the caramel over the ganache for a marbled effect.
11. Cut into 12 pieces.
12. enjoy!

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