Brown Butter Era

Ingredients

• 1 cup unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips (or chunks)

Optional: 1/2 cup chopped nuts (such as pecans or walnuts)

Instructions

Brown the Butter

• In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown color. Remove from heat and let cool to room temperature.

          Prepare Dry Ingredients

• In a bowl, whisk together the flour, baking powder, and salt. Set aside.

  Mix Wet Ingredients

• In a large mixing bowl, combine the cooled brown butter and brown sugar. Mix until smooth and well combined.

Add Eggs and Vanilla

• Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients

• Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the white chocolate chips and chopped nuts (if using).

Bake the Blondies

• Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
• Spread the blondie batter evenly into the prepared pan, smoothing the top with a spatula.
• Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs

Cool and Serve

• Allow the blondies to cool completely in the pan on a wire rack before slicing into squares.
• Serve and enjoy these rich and chewy brown butter blondies!

These recipes highlight the delicious nutty flavor of brown butter, adding a unique twist to classic desserts. 

Enjoy baking and savoring these treats!

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 3 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter
• Additional butter for cooking

Instructions

Brown the Butter

• In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams and turns a golden brown color. Remove from heat immediately and let cool slightly.

Mix the Crepe Batter

• In a large mixing bowl, whisk together the flour, sugar, and salt.
• In another bowl or large measuring cup, whisk together the eggs, milk, and vanilla extract until well combined.
• Gradually pour the wet ingredients into the dry ingredients, whisking constantly, until you have a smooth batter.

            Incorporate the Brown Butter

• Slowly pour the cooled brown butter into the crepe batter, whisking continuously to incorporate it evenly.

Rest the Batter

• Cover the batter with plastic wrap or a kitchen towel and let it rest in the refrigerator for at least 30 minutes, or up to 2 hours. This resting period helps the gluten relax and ensures tender crepes.

Cook the Crepes

• Heat a non-stick skillet or crepe pan over medium heat. Add a small amount of butter to coat the pan.
• Pour about 1/4 cup of batter into the center of the hot pan, swirling the pan immediately to spread the batter thinly and evenly.
• Cook the crepe for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden brown.
• Use a spatula to carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side.

Repeat

• Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, adding a little butter to the pan before each crepe.

Serve

• Serve the brown butter crepes warm with your favorite toppings such as fresh berries, powdered sugar, whipped cream, Chocolate, Nutella, or maple syrup.

Enjoy these delicious brown butter crepes for breakfast, brunch, or dessert.

Bon appétit!

• Ingredients
• 1/2 cup unsalted butter
•  8 cups day-old bread cubes (about 1 loaf of French bread or brioche)
•  2 cups whole milk
•  1 cup heavy cream
•  4 large eggs
•  1 cup granulated sugar
•  1 teaspoon vanilla extract
•  1/2 teaspoon ground cinnamon
•  1/4 teaspoon ground nutmeg
•  Pinch of salt

 Optional: 1/2 cup raisins or chocolate chips (if desired)

Instructions

Prepare the Butter

•    In a medium saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams and turns a golden brown color. Remove from heat immediately and let cool slightly.

 Prepare the Bread

•    Cut the bread into cubes and place them in a large mixing bowl.

Make the Custard Mixture

•     In a separate bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
•    Slowly pour the cooled brown butter into the custard mixture, whisking continuously to incorporate it evenly.

Combine Bread and Custard

•    Pour the custard mixture over the bread cubes. Gently toss the bread cubes to coat them evenly with the custard. If using raisins or chocolate chips, add them to the bread mixture at this point.

Let the Mixture Soak

•    Let the bread mixture sit for about 30 minutes to 1 hour, stirring occasionally, to allow the bread to absorb the custard mixture.

Preheat the Oven

•    Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish or a similar-sized casserole dish.

Bake the Bread Pudding

•    Transfer the bread pudding mixture into the prepared baking dish, spreading it out evenly.
•    Bake for 45-55 minutes, or until the top is golden brown and the center is set. The pudding should jiggle slightly but not be liquidy in the center when gently shaken.

Serve Warm

• Remove the bread pudding from the oven and let it cool slightly before serving. Serve warm, optionally topped with a dusting of powdered sugar, whipped cream, or a drizzle of caramel sauce.

Enjoy this rich and comforting brown butter bread pudding, with its deliciously caramelized flavors from the brown butter. It's a perfect dessert for cozy evenings or special gatherings.

Yum!