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Brown butter, cranberry and macadamia blondies recipe

Brown butter, cranberry and macadamia blondies recipe

9 ratings

Indulge your sweet tooth this Christmas with this brown butter, cranberry and macadamia blondies recipe. The brown butter adds rich, caramelised, nutty flavour to the blondies, balanced by juicy cranberries and creamy white chocolate chunks. See method

  • Serves 24
  • 25 mins to prepare and 1 hr to cook
  • 255 calories / serving
  • Vegetarian

Ingredients

For the cake

  • 250g unsalted butter
  • 150g white chocolate, roughly chopped
  • 180g plain flour
  • 1 tsp baking powder
  • 220g soft light brown sugar
  • 180g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 100g macadamia nuts, roughly chopped
  • 150g cranberries

Each serving contains

  • Energy

    1065kj
    255kcal     13%

  • Fat

    15g 22%

  • Saturates

    8g 39%

  • Sugars

    20g 23%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 25.9g Protein 2.9g Fibre 0.9g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Put the butter in a saucepan and melt over a medium heat, leave to simmer over a medium-low heat, swirling the pan until the butter starts to turn pale golden and you see small brown flecks of butter in the pan. Add 100g chocolate and melt over a gentle heat, stirring all the time, then set aside.
  2. Mix the flour and baking powder together in a medium bowl and set aside.
  3. Put both sugars in a mixing bowl and add the eggs. Use an electric whisk to beat the eggs and sugar together for 3-4 mins until light, voluminous and leaves a thick trail when you lift the beaters.
  4. Line a 20 x 30cm baking tin with nonstick baking paper. Stir the melted butter-chocolate mix, the flour mix, vanilla, 60g macadamias and 100g cranberries into the egg and sugar mix to make smooth, thick batter. Mix everything together well, then pour into the tin. Bake for 30 mins.
  5. Remove from the oven and sprinkle over the remaining cranberries, nuts and chopped chocolate. Carefully push them into the top of the blondie (it will have a thin crust at this point), then return to the oven for 25-30 mins until cook until golden and there’s a crust on top of the blondies, but still squidgy and gooey in the middle. Fully cool in the tin, then in the fridge for a minimum of 2 hrs to firm up. Keep in a sealed container in the fridge for up to 4 days.

See more Christmas baking recipes

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