Cosmic Blondie
Ingredients: Softened butter, Ice cubes, Vanilla extract, All-purpose flour, Baking soda · 120 min cook time · 400kcal · ~₩25,200
Ingredients
100g Softened butter, 4개 Ice cubes, 5ml Vanilla extract, 250g All-purpose flour, 2g Baking soda, 5g Salt, 200g Dark brown sugar, 100g Granulated sugar, 2개 Eggs, 150g Chocolate chips, 100g Mini M&Ms, 200g White chocolate bar, 100ml Heavy cream, 1세트 Food coloring
Instructions
1. Butter a 9x13 inch baking pan, lining it with parchment paper and buttering the parchment as well for extra insurance.
2. Brown the butter in a medium pot over medium heat. Use a silicone spatula to scrape the sides and a wooden spoon to scrape the bottom to prevent scorching and ensure milk solids brown evenly. Use butter with a higher milk fat percentage for better browning.
3. Once the butter is foamy and brown milk solids form at the bottom, add a couple of ice cubes to stop the cooking process and add back moisture. It will splatter.
4. While the browned butter is still warm, stir in the vanilla extract to bloom and activate its flavor.
5. In a separate bowl, whisk together all-purpose flour, baking soda, and a good bit of salt. The salt is important to balance the sweetness.
6. In a large bowl, combine dark brown sugar and granulated sugar. Add the browned butter, ensuring all milk solids are scraped out of the pot, and whisk thoroughly for at least a minute until it looks less greasy.
7. Add eggs one at a time to the butter and sugar mixture, whisking after each addition until the mixture starts to look like a caramel sauce.
8. Gradually add the flour mixture to the wet ingredients. Start with a whisk and then switch to a spatula to fold in any remaining flour around the rim of the bowl. It's okay if there are still small pockets of flour.
9. Fold in chocolate chips and mini M&Ms until just combined.
10. Spread the blondie batter evenly into the prepared baking pan. The batter doesn't require chilling.
11. Bake in a 350-degree Fahrenheit (175°C) oven for 22 to 24 minutes. Err on the side of less bake time for a gooier texture.
12. Once baked, gently knock the pan on a surface to release some air, which helps create a gooier texture. Let the blondies cool completely in the pan for about 45 minutes to an hour.
13. For the white chocolate ganache, chop a bar of white chocolate. Use a serrated knife for better grip and cleaner cuts.
14. Heat heavy cream in a pot over medium-ish heat until it's just about to boil, with steam rising and small bubbles forming.
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