Bertha’s Brown Butter Blondies

“I was introduced to the wonderful sweet gooey thing that is blondies by my grandma, Bertha, She always had a pan of fresh baked blondies (she called them chewies) ready for me and my brother every time she visited. I’ve browned the butter to add a little richness to the sweet of the brown sugar.” Dawn Woodward, Owner and Baker of Evelyn’s Crackers

Equipment: 9×15 cake pan
parchment for lining the bake tray
Pan for browning butter
Bowl and spatula for mixing
Yield: 1 pan

350 gm browned butter, still liquid
3 Tablespoons water
585 gm organic light brown sugar
1 Tablespoon vanilla extract
200 gm eggs (approx 4 large eggs)
200 gm organic toasted Barley flour (toasted to light brown and fragrant)
200 gm organic wholegrain Spelt flour
10 gm baking powder
2 tsp. Sea salt
200 gm toasted organic walnuts, coarsely chopped

Preheat oven to 300F.

1.In a medium bowl, whisk together browned butter and sugar. Add eggs and
extract. Combine well.
2. Add flours, leavening and salt and mix until thick and homogeneous. Add
walnuts. Mix well, so nuts are evenly distributed.
3. Pour into a buttered and parchment-lined 9×15 pan.
4. Bake at 300F 40-45 minutes.
Blondies will be set with slight jiggle in the center.

Cool completely before
cutting.

Store at room temperature in a closed container up to 5 days.