Is my obsession with browned butter as obvious as I think it is?……….’cause it’s pretty much reached addiction level now.
Hopefully it’s not getting annoying at least. I just feel like this Friday needs to have browned butter. It was a good week for me, if a little slower than usual. We’re kind of in the middle of our post summer-hype slump and morale has been kind of low. I resort to baking when this happens and today I’ve got a keeper! Before I tell you about it I wanted to ask about your weeks, how were they guys? And really, I’d genuinely love to hear.
So a few weeks ago I was in a vanilla mood. Which I just have to ask, does anyone else go back and forth between chocolate and vanilla moods too? I’ve been doing that really bad recently and it’s getting ridiculously unpredictable. But anyway, I felt like messing around a little with some ideas I had and I made some blondies for my parents to take to a dinner party. Guys, I think they ended up being the most amazing blondie ever! Everyone who went to the dinner party said that they got raved over by the whole group and that a few people were seen eating ambitious amounts of them and still going back in for more. I wasn’t one hundred percent sure of what I did to achieve the final result but I knew I had to figure it out so I could share them.
Seriously, these bars are like every vanilla-lovers dream come true. I rarely feel like this because I can never seem to leave well enough alone, but I might actually have to admit it; I wouldn’t change anything about these!
You can skip making the condensed coconut milk and use regular sweetened condensed milk if you’re in a rush or just not in the mood to do more than you have to. You’ll still have an awesome blondie that way but I won’t deny that I think they’re way better with the coconut. Oh, and if you’re not a big fan of coconut, don’t let that be your reason not to make it. I’ve always been surprised by how light the coconut flavor is in coconut milk and when you add other flavors it becomes almost undetectable and just ultra creamy!
Fair warning people, it’s a guarantee that you’re going to need a generous amount of icy cold milk with these! Have a great weekend!
- 1 cup full-fat coconut milk
- 1/2 cup whole milk
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) butter
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 cups all purpose flour
- 1/3 cup white chocolate chips or chunks
- 1/2 cup walnuts, chopped
- 1 tablespoon butter, melted
- 1 1/2 tablespoons whole milk
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Combine coconut milk, whole milk, sugar, and salt in a small saucepan and place over medium low heat. Bring to a boil while gently stirring and cook, about 10 to 15 minutes, until it starts to thicken enough to coat the back of a spoon. Remove from heat and cool.
- Put butter into a medium saucepan and stir gently over low heat until completely melted. Increase heat to medium high and continue stirring for about 6 or 7 minutes until the liquid part turns an amber brown with darker flecks of brown in it. Remove from heat and set aside to cool for at east 15 minutes.
- Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch baking pan. Pour the browned butter into the bowl of stand mixer and add sugar. Beat together until creamed, then add eggs and mix well. Add soda, salt, vanilla. and almond and mix until smooth. Add flour one cup at a time and beat after each addition. Stir in white chocolate and nuts then divide dough in half.
- Press one half into prepared pan in an even layer and bake on the top rack of oven for 8 to 10 minutes. Remove from over and pour your condensed milk on top. Crumble the remaining dough over condensed milk and place pan back in oven but on the middle shelf. Bake for 15 to 20 minutes or until the top is starting to turn golden brown on edges. Remove from oven and cool for at least 1 hour before cutting into bars.
- Whisk together ingredients for icing until smooth then drizzle over cooled bars using a pastry bag or just a spoon. Allow icing to dry before serving
- Store in an airtight container.