These caramelized white chocolate and almond blondies are rich and nutty, chewy and dense, and incredibly addictive. You’ve been warned.
3.5 ounces white chocolate, broken into 1 inch pieces (use a good quality white chocolate, at least 30% cocoa butter)
1 ½ sticks unsalted butter
1 ½ C dark brown sugar
2 large eggs
1 tsp vanilla
2 C all-purpose flour
1 tsp baking powder
1 tsp salt
¼ tsp baking soda
1 C sliced almonds, lightly toasted
1 T coarse sugar (optional)
For the caramelized white chocolate:
Preheat your oven to 300° F.
Spread the white chocolate evenly on a rimmed baking sheet (keeping it away from the edges)
Place in the oven for 40-50 minutes. Every ten minutes, remove the chocolate from the oven and using a spatula, spread and stir the chocolate. It will be a little grainy and hard to move at first, but keep working it and it will smooth out. Repeat this process 4 or 5 more times or until the chocolate is smooth and shiny and has turned a light caramel color. Then remove from the oven and let cool completely. I usually chuck mine in the freezer for a couple of hours to harden. Then using a metal spatula, scrape the chocolate off the baking sheet, breaking it into small pieces, and store in an air tight container in the fridge until ready to use.
For the blondies:
Preheat your oven to 350° F.
Grease an 8×8 pan with non-stick spray and line with a strip of parchment paper cut to fit the width of the pan. The edges of the parchment should hang over the ends of the pan like a sling, which will allow you to easily remove the blondies after they’ve baked.
Brown the butter in a medium sauce pan set over medium heat. The butter will melt first, then sizzle and create big soap-like bubbles. Then it will settle into a foam. As the foam dissipates the butter will quickly begin to brown. It’s important to swirl the pan constantly at this point and keep a close eye on it. Once the butter takes on a nutty brown color and aroma, immediately remove it from the heat. You can transfer it to a bowl to let it cool, but I prefer to put the whole sauce pan directly in the freezer (making sure it has ample room on all sides) for ten minutes, or until the butter is no longer hot to the touch (warm is fine).
Add the brown sugar, eggs, and vanilla directly to the pot with the browned butter. Whisk to combine thoroughly. Then add the flour. Sprinkle the baking powder, salt, and baking soda evenly over the flour. Then add the sliced almonds and reserved caramelized white chocolate.
Using a spatula, mix everything just until no dry spots remain. This batter will be very thick.
Spread the batter evenly into your prepared pan. Sprinkle the top evenly with coarse sugar and bake on the middle rack for 40-45 minutes or until the top is shiny and set.
Let cool in pan for 30 minutes. Run a paring knife around the edges and then using the parchment paper sling, remove and finish cooling on a wire rack.
Use a good quality white chocolate (with at least 30% cocoa butter). Make sure the packaging actually says “white chocolate” as opposed to white baking chips or white baking bar.
Don’t use parchment paper or cooking spray when you caramelize the white chocolate. That stuff just gets in the way, and trust me, once the chocolate has hardened it will release from the pan easily.
Use a sturdy whisk and spatula to bring the batter together. It is VERY thick and will require a bit of elbow grease.
Try not to over bake. The fudgy nature of a blondie (or any bar dessert for that matter) is highly dependent on how well it’s baked. These will continue to firm up as they sit, so I’d err on the side of a little under rather than a little over. If you do let these go a minute or two too long though, don’t fret. A 20 second blast in the microwave will help bring any blondie back to its chewy, jammy, fudgy self in no time.
Store these in the fridge. I personally think they get even denser and chewier in the fridge (if they’re not over baked that is) so that’s where I keep mine.
Keywords: caramelized white chocolate, blondies, unique desserts