The idea of brown butter in desserts has always intrigued me, the added nuttiness and depth to already delicious butter made brown butter something to fantasize about, so finally the weather changed, and I tried the recipe. The recipe could not be simpler or easier and the results were phenomenal, while sweet the blondies were not overly sweet, the vanilla melded with the molasses of the dark brown sugar to create a heady fragrance, the pecans added there own sweet nuttiness, while the blondies themselves a beautiful caramel color. While children would eat these with joy, I could not help but realize that these are probably far more delightful for adults. As I sat there eating a blondie I realized that it reminded me of a fragrance, Guerlain's Cuir Beluga, while Guerlain may hype up the scent as the most elegant of things, and it is elegant what they fail to add is that Cuir Beluga is also very much a dessert scent, vanilla and amber with just the tiniest touch of leather to keep it from becoming vanilla pudding. The Leather and Brown Butter act out the very same role in these creations they make them adult desserts.
The recipe for Brown Butter Blondies can be found here:
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image: The Muse of Autumn by Delphin Enjolras