These were delicious but I found the batter too under-cooked. I tried baking them for 20 min longer but the batter was still undercooked. They reminded me a lot like baklava. Next time, I will not pour the syrup from the almonds on the batter, but just layer with the almonds.
Brown-Butter Brownies with Caramel Almonds (~Wall Street Journal)
Ingredients
For the blondie layer:
1 cup unsalted butter
1 ¾ cups dark brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
¾ teaspoon fine sea salt
For the caramel almonds:
3 cups sliced almonds
½ cup butter, cut in cubes
½ cup light brown sugar
¼ cup honey
⅓ cup heavy cream
Directions
Make the blondie layer: Preheat oven to 350 degrees. Line an 8-inch-square baking pan with parchment paper, or butter pan and dust it with flour.
In a skillet over medium heat, melt butter. Continue cooking until butter is a brown-gold and smells like hazelnuts, around 5 minutes. Pour brown butter into a heatproof bowl and let it come to room temperature, about 20 minutes.
Use an electric mixer to beat brown butter with brown sugar until well combined. Beat in eggs and vanilla. Continue beating until smooth. Use a rubber spatula to fold in flour and salt. Do not overmix.
Transfer batter to prepared pan. Pre-bake blondie layer until middle is no longer liquid, 20 minutes.
While the blondie layer is pre-baking, prepare the caramel almonds: Toast almonds on a baking sheet in oven until just starting to turn golden, 5 minutes. (did not toast almonds)
In a heavy saucepan over medium-high heat, combine butter, sugar, honey and cream. Cook, without stirring, until mixture reaches 116 on a candy thermometer or comes to a boil, about 7 minutes. Taking care in case of splatters, add nuts and stir to coat. Remove from heat.
Immediately cover pre-baked blondie with an even layer of caramel almonds. Bake 10 minutes more. Let cool to room temperature.
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