My kids often find me in the kitchen pulling out bowls and measuring cups and ask "What 'cha making, Mama?" After I tell them, they wait around the kitchen waiting for whatever I'm making to be done. It's like being on a cooking show or perhaps on Chopped. I feel a sense of urgency as they stare at me while I stir ingredients together.
Sometimes I get the urge to just bake something. Most of the time I enlist the help of my daughter, who has decided that she now wants to learn how to cook/bake at the age of 14. But the other day, I decided to head off on my own and bake something delicious for the family. After spending the last few months baking with lentils, I felt my family needed a break from the little legume (we've eaten soooo many!).
So, why not make brownies? However, I didn't have any cocoa powder, but chocolate chips were staring at me in the pantry. Blondies it is. Brown butter blondies. Browning the butter adds a nuttier flavor to the blondies and is definitely worth the extra step.
Brown Butter Blondies
Yield: 1 13 x 9 inch pan (about 12 blondies)
Preheat oven to 350ºF.
Generously grease a 13x9 inch baking pan. Set aside.
In a saucepan, melt the butter over medium heat. Cook the butter until browned, amber in color. Pour into a glass bowl and allow to cool for 15 minutes.
In a mixing bowl, combine the butter, sugar, eggs, and vanilla. Stir in the flour, oats, baking powder, and salt. Mix until well combined. Fold in the chocolate chips. Spread batter into the prepared pan.
Bake for 20-25 minutes or until lightly golden brown. Cool on a wire rack. Cut into squares.
Be sure to share.
Lentils: Pantry Gems by Marcy Gaston