Brown Butter & White Chocolate Blondies with Carrot Cake Swirl
Some recipes fall out of the heavens like inspiration. One minute you’re sitting there on the internet and the next, you’re seized with the impulse to slather the world in butter.
In my case, most of my inspiration falls straight out of the Trader Joe’s bag.
I was just walking around, minding my own god damn business and there it was. Like a beacon of intriguing possibilities. Carrot cake spread. What the fresh hell is that?
Well, if you must know it’s a sweet spicy, thick spread that tastes like carrot cake punched you right in the mouth. It’s a lot to handle. But I decided there was no better place for it than in my belly.
And it wasn’t going there alone. The buttery, gooey chew of white chocolate blondies are the perfect vehicle for this slight tart, nutty jam.
Browning the butter is essential in this recipe because the deeper flavor and texture it brings to the blondies is the exact companion you want for all that sweet, tart carrot cake goodness.
The white chocolate doesn’t hurt much either.
I tried to warn everyone these were too good to be true. But alas, no one heeded my warning until they hit the bottom of the pan and probably gained a few pounds in the process. Ooops.
If you’re looking for a quick Thanksgiving day recipe to rival pie, you’ve hit the jackpot.
Come back next week friends cause we’re about to hit peak holiday.
Can you believe it?
YIKES. TOO SOON.
Brown Butter & White Chocolate Blondies with Carrot Cake Swirl
Ingredients
½ cup unsalted butter
1 cup brown sugar
1 large egg
1 tablespoon vanilla extract
1 cup all-purpose flour
¼ teaspoon kosher salt
4 oz. white chocolate chopped
1/2 cup carrot cake spread
Instructions
Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the white chocolate. Pour half of the batter into prepared pan. Dollop half the carrot cake spread in teaspoon sized balls around the dough. Top with the rest of the dough, repeat with carrot cake spread. Run a sharp knife through the batter to swirl in the carrot cake spread slightly.
Bake for 15 to 20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. Drizzle with white chocolate if desired.