Friday, August 14, 2009

Brown Butter Blondies & Quiche Lorraine

Day 24 Recipe 16 & 17
Today I made 2 recipes! The brown butter brownies are so good! The recipe is pretty basic except for browning the clarified butter. My husband took one bite and said, "Oh man, that is good!" If you like blondies, you have got to make this recipe!! Most of the recipes in the book are desserts, but the quiche lorraine actually worked good for dinner. I have another recipe for a quiche lorraine that incorporates cheese, and my husband and I both agreed that we prefer that recipe. I think I might make this again in the future and just add a little swiss!!

Brown Butter Blondies
Recipe from Williams-Sonoma Essentials of Baking


1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
2/3 cup clarified unsalted butter (recipe below)
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice, strained

(To make clarified butter: Slowly melt at least 1 cup unsalted butter in a small frying pan over low heat until it is foamy on the surface. Pour the melted butter into a small glass bowl and let stand for a minute or tow. You should see 3 distinct layers: milk solids on the bottom, clear yellow liquid in the middle and foam on top. Using a tablespoon, remove the foam from the surface. Pour the clear liquid into a clean container being careful to leave the milk solids in the bowl. Be sure to use more butter to begin with than calls for in the recipe, as you end up with less once it is clarified.)


1. Position rack in the middle of the oven and preheat 325 degrees. Butter an 8 inch square baking pan.

2. In a bowl, sift together the flour, baking powder and salt. Set aside.

3. In a frying pan over low heat, heat the clarified butter until light brown and fragrant, about 6 minutes (mine took more like 15 minutes). Remove the pan from the heat and pour into a small bowl to cool slightly.

4. In a large bowl, combine the brown butter, brown sugar, and the sugar. Stir with a wooden spoon until blended. Mix in the eggs, vanilla and lemon juice until smooth. Stir in the dry ingredients just until incorporated. Pour the batter into the prepared pan, spreading evenly.

5. Bake until a toothpick inserted in the center comes out almost clean or with a few moist crumbs clinging to it, 35-45 minutes. Transfer to a wire rack and let cool completely.

6. If desired, using a sieve, dust with powdered sugar. Cut into 2 inch squares. Store at room temperature in an airtight container for up to 3 days.

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