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
Store at room temperature in a closed container up to 5 days.
Inspired by her mother, Dawn began cooking at a very young age. Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. In addition to leading all production at Evelyn’s Crackers, she is a speaker an educator at the annual Kneading Conference in Maine/Seattle, and at grain conferences in Toronto, London, and Los Angeles.
This recipe was contributed in support of World Wide Community Bake Day 2020