Tag Archives: brown butter

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Cherry Chocolate Chunk Brown Butter Blondies

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Decadent brown butter blondies with fresh cherries and rich dark chocolate are a perfect summer treat!

Chocolate Chunk Cherry Blondies

Well, it’s been a few minutes since I last blogged. So many minutes in fact, that I didn’t remember how to login and create a new blog post at first! I’m back, though, to share an amazing recipe with some mediocre phone pictures (keeping it real). Plus, what better excuse than blondies to introduce you to my chunk-a-luscious baby boy?
E 5 months
To catch you up a bit, life has been good around here. I’ve got a true three-nager oh my hands (while still being the sweetest best big brother) and a sweet and edible baby E. I’m currently home with both of them and loving life / struggling to figure out exactly where I stand as an individual all at the same time. Normal?
Brothers
In the meantime, I’ve made these blondies a few times. They were so outrageously delicious that I decided I needed to come back here for a few minutes and share. I hope you make them and enjoy!
5.0 from 3 reviews
Cherry Chocolate Chunk Brown Butter Blondies
 
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Decadent brown butter blondies with fresh cherries and rich dark chocolate are a perfect summer treat!
Author:
Recipe type: Blondies
Makes: 24 blondies
Ingredients
  • 254 grams (1 cup + 2 tablespoons) unsalted butter
  • 700 grams (~3 cups packed) light brown sugar
  • 400 grams (~3 cups) all-purpose flour
  • 16 grams (2 teaspoon) salt
  • 6 grams (1 teaspoon) baking powder
  • 220 grams (4 large) whole eggs
  • 15 milliliters (1 tablespoon) vanilla extract
  • 285 grams (~2 cups) fresh chopped and pitted cherries (320 grams whole)*
  • 224 grams (~1½ cup) dark chocolate roughly chopped (I like 70% cocoa or darker to balance the sweetness of the cherries)
Instructions
  1. Pre-heat oven to 350 degrees; line a 9×13 baking pan with parchment paper
  2. In a large saucepan over medium-high heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat; stir in sugar until well combined and set aside to cool slightly
  3. In a medium bowl, whisk together flour, salt and baking powder; set aside
  4. In a small bowl, whisk together eggs and vanilla; whisk into butter and sugar mixture
  5. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  6. Fold in chocolate and cherries until evenly distributed throughout batter
  7. Pour into prepared baking pan and bake for 52-55 minutes or until a knife comes out clean
  8. Set aside to cool**
Notes
*Red cherries look the prettiest but Ranier are good as well; Halve small cherries, quarter big ones
**For best results cool completely (about 4 hours at room temperature) and then cover with foil and chill in refrigerator before cutting
Wrap well with foil and store in refrigerator for up to four days or freezer for up to two months
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Blog, Recipes

Brown Butter Chocolate Chip Cookie Dough Dip

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Cookie dough dip made with brown butter, cream cheese and lots of chocolate chips is a perfect super bowl treat!

Move over savory dips, we are snacking on COOKIE DOUGH DIP for Super Bowl!

Sometimes I’m a really good wife.

And sometimes, I make pure crack cookie dough dip when my husband’s on a diet. Sorry, Matt.

Chocolate Chip Cookie Dough Dip made with brown butter OMG

But can you blame me? We were in the midst of a massive snowstorm with an animal a toddler to keep busy and Super Bowl recipes to create. Brown butter cookie dough was clearly the only option.

Truthfully, if Matt had caved and eaten some, I think he would have agreed that each bite was worth every.single.calorie. But he stuck to his healthy eating and I was left to enjoy the creamy, sweet, deliciousness all to myself. Well, almost… I actually brought some to my neighbors (snow day mvp?), because I like to fit into my jeans, too.

I think I made a version of cookie dough dip a few years ago when it was first making waves around the internet. It was good and everything, but this brown butter version is even better. It’s a super indulgent and delicious way to enjoy the nuttiness of a deep brown butter-infused dessert. And cookie dough dip is pretty much the ultimate recipe to make for the Super Bowl because it’s a dip. It goes perfectly with the pretzels everyone’s already snacking on but also pairs well with graham crackers and animal crackers. Plus, it’s super easy to whip up and you can make it ahead of time and then keep it in the fridge until party time. One more bonus? It’s accidentally gluten-free. Extra party friendly.

The most amazing dessert dip for Super Bowl!

5.0 from 1 reviews
Brown Butter Chocolate Chip Cookie Dough Dip
 
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Cookie dough dip made with brown butter, cream cheese and lots of chocolate chips is a perfect super bowl treat!
Author:
Recipe type: Dessert, Snack
Makes: 3 cups
Ingredients
  • 142g (10 tablespoons) unsalted butter, softened at room temperature
  • 226g (1 8-ounce package) light cream cheese, softened at room temperature
  • 117g (1/2 cup, tightly packed) light brown sugar
  • 80g (1/2 cup) powdered sugar
  • 10 milliliters (2 teaspoons) pure vanilla extract
  • 5g (1 teaspoon) salt
  • 190g (1 cup) semi-sweet chocolate chips
Instructions
  1. *Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and place in fridge until completely cooled for (about 30 minutes)
  2. Once butter has cooled, place in the large bowl of a mixer with paddle attachment; add cream cheese and beat on medium-high speed or until well combined
  3. Add sugars, vanilla and salt and beat on medium speed until completely combined
  4. Stir in chocolate chips
  5. Serve immediately or store covered in refrigerator up to three days
  6. Serve with graham crackers and pretzels
Notes
*Make sure you give yourself enough time to completely cool the brown butter(about thirty minutes); once that is done the dip takes only about five minutes to make!
Adapted from the many recipes online found by searching “cookie dough dip”
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Blog, Recipes

Peanut Butter Snickers Brown Butter Cookies

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Brown butter, peanut butter AND snickers all in one seriously good cookie!

Brown butter, peanut butter AND snickers all in one seriously good cookie!

As it turns out I have lots of peanut butter recipes coming this month. So, if your resolution was to eat more peanut butter (perfectly reasonable), I’ve got you covered! Alternatively, if you are watching your sweets consumption, I promise that all of the desserts I’m posting this month are absolutely worth every.single.calorie.

Worth-it desserts. My motto, always!

Brown butter, peanut butter AND snickers - these cookies are amazing!

And to make sure these cookies are absolutely worthy of your indulging, I had to test a few batches to make sure that you can really taste all of the important components. What’s the point of having brown butter and peanut butter if you can’t taste both? Lucky for you, I did the hard part.

(And actually, I’m still making my way through some of the earlier versions because while they weren’t perfect, they still taste quite good. No cookie waste around here!)

 Peanut Butter Snickers Brown Butter Cookies OMG

As you can see from these photos, the Peanut Butter Snickers Brown Butter Cookies are completely loaded with good stuff. The caramel from the snickers oozes in almost every bite. The dough itself is a little dense, chewy and also crisps around the edges. And the flavor? I can’t emphasize enough how well the peanut butter and brown butter really come through. There is just enough of each and they somehow share the spotlight very well. My friends who sampled these cookies couldn’t say enough about how good they were.

Brown Butter Peanut Butter Snickers Cookies yesssss

5.0 from 1 reviews
Peanut Butter Snickers Brown Butter Cookies
 
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Brown butter, peanut butter AND snickers all in one seriously good cookie!
Author:
Recipe type: Dessert
Makes: 30 large cookies
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 170g (2/3 cup) creamy peanut butter (do not use all natural)
  • 255g (~1 cups packed) light brown sugar
  • 165g (~3/4 cup) granulated sugar
  • 110g (2 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) pure vanilla extract
  • 400g (~3 cups) all-purpose flour
  • 5g (1 teaspoon) baking soda
  • 5g (1 teaspoon) salt
  • 300g (~2½ cups) chopped Snickers
  • Optional, but recommended: flaky sea salt
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and place in fridge to cool for fifteen minutes
  2. Once butter has cooled, place in the large bowl of an electric mixer with peanut butter and sugars; beat on medium-high speed until well combined (will be the texture of wet sand)
  3. Add egg and vanilla, mix on medium-high speed until well combined
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in snickers
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); if dough is crumbly, make sure to tightly pack the scoops before baking
  9. Top scoops of cookie dough with flaky sea salt
  10. Bake cookies ~15 minutes or until firm and edges are golden brown
  11. Allow to cool before serving; best enjoyed within four days or frozen up to two months
Notes
Cookie dough requires at least two hours of chilling for best results
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Brown Butter Chocolate Pecan Blondies

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Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!

Thanksgiving blondies!! Brown Butter Dark Chocolate and Toasted Pecans

It was very difficult for me to set aside my own personal distaste for nuts in blondies and brownies and throw some crunchy toasted pecans into these blondies. But Thanksgiving is coming and it would be a shame to let it pass by without a dessert that combines my love for blondies with an infamous Thanksgiving dessert.

Brown Butter Chocolate Pecan Blondies - make them for Thanksgiving!

I actually never cared for pecan pie until I started putting chocolate in it. So, I figured if I put enough chocolate in these blondies, all would be right with the world and they would actually be quite delicious. Mission accomplished!

These blondies start with everyone’s favorite brown butter which adds a warm, nutty flavor to the bars. Then they are loaded with brown sugar (necessary), chopped dark chocolate (also necessary to maximize chocolate enjoyment) and toasted pecans (important for flavor development). They won’t take you too long to make and don’t require any complex baking skills. In fact, you don’t even need a mixer to make these blondies (or any of my blondies for that matter).

Perfect blondies for Thanksgiving... brown butter, rich dark chocolate and toasted pecans!

Brown Butter Chocolate Pecan Blondies
 
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Rich brown butter blondies with toasted pecans and rich dark chocolate are a perfect Thanksgiving dessert!
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
  • 100g (1 cup) pecans, roughly chopped
  • 112g (1/2 cup) unsalted butter
  • 350g (~1½ cups packed) light brown sugar
  • 200g (~1½ cups) all-purpose flour
  • 8g (1 teaspoon) salt
  • 3g (1/2 teaspoon) baking powder
  • 110g (2 large) whole eggs
  • 10 milliliters (2 teaspoons) vanilla extract (bourbon based preferred)
  • 112g (~3/4 cup) good quality dark chocolate, roughly chopped (use the highest percent cocoa you enjoy)
Instructions
  1. Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking pan with parchment paper
  2. Spread pecans out in baking pan and place in oven for five minutes to toast; do not let burn
  3. Remove from oven and set aside to cool
  4. In a medium-sized saucepan over medium-high heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat; stir in sugar until well combined and set aside to cool slightly
  5. In a medium bowl, whisk together flour, salt and baking powder; set aside
  6. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
  7. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  8. Fold in chocolate and toasted pecans until evenly distributed throughout batter
  9. Pour into prepared baking pan and bake for 33-37 minutes or until a knife comes out clean
  10. Set aside to cool for an hour before cutting
Notes
Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.
These blondies are somewhat on the cakier side, be very careful not to overbake.
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Gingersnap Peach Crumble Ice Cream

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Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.

Gingersnap Crumble Peach Ice Cream (with bourbon and brown butter!!!)

It’s my birthday week which means that nothing but ice cream will do! I wanted to make one more batch of homemade ice cream before the summer ended (though I have a few other ideas so it might not be my last) and asked on Facebook what it should be. A few of you had some good ideas so I combined a couple of them into one!

Gingersnap Crumble Peach Ice Cream (and you don't need an ice cream maker!)

It actually was the perfect week to make peach ice cream because Matt had bought the biggest white peaches I’ve ever seen at Costco. No joke, these peaches were as big as grapefruits. My mom actually walked into my apartment and asked “what are these?!”

The gingersnap crumble is all sorts of awesome… it’s just brown butter and and gingersnap crumbs. Thank you, Gerry, for the fabulous idea! The peach filling is easy to make, barely any sugar, just the sweetness of perfect late summer peaches to carry it. And then the no churn ice cream base, you know the drill: cream, sweetened condensed milk, vanilla. Oh yeah, and bourbon. Because with peach and ginger it just seemed right!

Gingersnap Crumble Peach Ice Cream <------ omg making this!

Gingersnap Peach Crumble Ice Cream
 
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Other title considerations: Brown Butter Gingersnap Crumble Ice Cream; Peach Cobbler Ice Cream with Gingersnap Crumbs; Gingersnap Crunch Ice Cream with Peach Filling; Peach Cobbler Ice Cream; Bourbon Peach Crumble Ice Cream with Gingersnap Crumbs. Decisions, decisions.
Author:
Makes: ~1½ quarts
Ingredients
Crumble:
  • 120g (~1 cup) ground gingersnaps* (16 cookies)
  • 71g (5 tablespoons ) unsalted butter
Peach filling:
  • 360g (~2½ cups) fresh peeled and chopped ripe peaches (~2-3 medium peaches)
  • 16g (~1 tablespoon, packed) light brown sugar
  • 15 millimeters (1 tablespoon) fresh lemon juice (about ½ lemon)
  • 10g (~1 tablespoon) cornstarch
  • 1g (1/2 teaspoon) ground cinnamon
Ice cream:
  • 237 millimeters (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 30 millimeters (2 tablespoons) bourbon
  • 5 millimeters (1 teaspoon) vanilla extract
Instructions
  1. Make crumble
  2. Melt butter in a heavy-duty pan over medium heat; once melted, stir constantly until browned and then remove from heat; stir in gingersnap crumbs; set aside to cool
  3. Make peach filling
  4. Place peaches, sugar and lemon juice in a medium pot stove with medium heat
  5. Stir occasionally for several minutes until some of the fruit begins to break down and juice begins to form
  6. Turn the heat to high, add cornstarch and stir quickly until sauce reaches desired thickness (1-2 minutes); stir in cinnamon
  7. Place sauce in refrigerator to cool for 30 minutes
  8. Once ready, finish making ice cream
  9. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  10. While whipping cream, in a separate large bowl, stir together sweetened condensed milk, vanilla, and bourbon
  11. Once cream is ready, fold it into sweetened condensed milk mixture
  12. Fold in peach filling
  13. Pour half of ice cream into a regular-sized loaf pan and drop one half of crumble over top; top with remaining ice cream and then with remaining crumble; wrap well with seran wrap or tin foil
  14. Freeze for 6 hours or overnight
Notes
*Can easily be adapted to be gluten-free by using gluten-free gingersnaps
Sauce and crumble can be made up to one day before putting ice cream together, refrigerate the filling in an airtight container until ready to use and store the gingersnap crumble in an airtight container at room temperature
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Gingersnap Crumble Peach Ice Cream - now I know how to use up all my peaches!!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Brown Butter Blueberry Chocolate Chunk Blondies

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Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.

Brown Butter Blueberry Chocolate Chunk Blondies <----- drooling!

I guess I’m on a blondie bender. Is that a thing? After this recipe, I made a monster batch of my famous KISD blondies for a friend, last week I ran into the kitchen to make this new recipe and then I actually doubled it to make it again for a crowd but swapped cherries for the blueberries.

Oh brown butter. I made a brown butter blueberry cookie last summer and loved them so much I just knew this blondie would be good. And if my lack of self-control immediately after taking pictures of the blondies is any indication, the recipe is seriously good. It’s a good thing I brought a few to a friend because otherwise I would have eaten the entire batch that day.

Pretty much the best blondies ever

*This post has been edited to include the recipe*

Brown Butter Blueberry Chocolate Chunk Blondies
 
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Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.
Author:
Recipe type: Dessert
Makes: 12 servings
Ingredients
  • 112 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter
  • 350 grams / 12⅜ ounces (~1½ cups packed) light brown sugar
  • 200 grams / 7 ounces (~1½ cups) all-purpose flour
  • 8 grams (1 teaspoon) salt
  • 3 grams (1/2 teaspoon) baking powder
  • 110 grams / 3⅞ ounces (2 large) whole eggs
  • 5 milliliters (1 teaspoon) vanilla extract
  • 112 grams / 4 ounces (~3/4 cup) dark chocolate chunks
  • 100 grams / 3½ ounces (~3/4 cup) fresh blueberries
Instructions
  1. Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside
  2. In a medium-sized saucepan over medium heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat
  3. Whisk in sugar until well combined and set aside
  4. In a medium bowl, whisk together flour, salt and baking powder; set aside
  5. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
  6. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
  7. Fold in chocolate and blueberries until evenly distributed throughout batter
  8. Pour into prepared baking pan
  9. Bake for 35-40 minutes or until a knife comes out clean
  10. Set aside to cool before cutting
Notes
Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.
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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Brown Butter Banana Cake with Brown Butter Cream Cheese Icing

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Three layers of brown butter banana cake slathered with amazing brown butter cream cheese icing.

Brown Butter Banana Cake with BROWN BUTTER Cream Cheese Frosting

If there ever was a cake worthy of remaking for better photos it would be this one. I don’t typically like to make a huge cake (ahem, three layers) without an occasion, but this one was too good to  hold off on. Originally I baked it for a friend’s birthday a few weeks ago but the pictures I took were semi-atrocious and just not worthy of the dessert. So when I finally had a big pile of extra-brown bananas again It was completely necessary for me to make this unbelievable banana cake just for the purpose of shooting and eating a gigantic slice.

Banana Layer Cake with Cream Cheese Frosting BUT BROWN BUTTER in both!

The cake layers are moist, flavorful, and every bit worthy of standing alone. However, the frosting just made it. I’m a cream cheese icing lover, but this… this brown butter cream cheese icing… just another level. Those lovely brown specks that you can see throughout the frosting? They just carry so much rich and nutty brown butter flavor. But also, you can still taste the tangy cream cheese.

Amazing BROWN BUTTER Banana Layer Cake

Generally my biggest pet peeve with bakery cakes is that the flavor is… sweet. And seriously, sweet is not a flavor. This cake? The flavor is banana. The flavor is tang. The flavor is BROWN BUTTER. I wish I could share a slice with every one of you but instead I guess I should just tell you to make it as soon as possible. Hoard those brown bananas!

Brown Butter Banana Cake with Brown Butter Cream Cheese Icing
 
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Three layers of brown butter banana cake slathered with amazing brown butter cream cheese icing.
Author:
Recipe type: Dessert
Makes: 12-16
Ingredients
  • Cake
  • 113g (1/2 cup) plain Greek yogurt
  • 10g (2 teaspoons) baking soda
  • 320g (~3 cups) cake flour
  • 2g (1 teaspoon) ground cinnamon
  • 2 ½ g (1/2 teaspoon) salt
  • 226g (1 cup / 2 sticks) unsalted butter, browned and cooled to room temperature* PLUS 28g (2 tablespoons / ¼ stick) unsalted butter, softened to room temperature
  • 530g (~2 ½) cups granulated sugar
  • 200g (~4 large) whole eggs at room temperature
  • 20g (~1 large) egg whites at room temperature
  • 1 tablespoon vanilla extract
  • 570g (~2½ cups) mashed very ripe bananas (~4 large bananas)
  • Frosting
  • 227g regular or light cream cheese at room temperature
  • 227g (1 cup / 2 sticks) unsalted butter, browned and chilled in refrigerator for one hour
  • 640g (~4 cups) powdered sugar
  • 5 milliliters / 1 teaspoon vanilla
  • 1g (1/4 teaspoon) salt
Instructions
  1. Cake
  2. Pre-heat oven to 350 degrees; grease and flour three 8-inch round cake pans
  3. In a small bowl, stir baking soda into Greek yogurt and let stand to dissolve
  4. In a medium bowl, whisk together cake flour, cinnamon and salt; set aside
  5. In the large bowl of an electric mixer, beat sugar and butter on medium-high speed for several minutes until light and fluffy
  6. Add eggs and vanilla and mix on medium speed until combined; scrape the sides and bottom of the bowl with a rubber spatula
  7. Add bananas and mix on low speed; add flour and mix again on low speed low speed just until combined
  8. Remove bowl from mixer and fold in Greek yogurt
  9. Pour batter into prepared pans; bake 24-29 minutes or until a toothpick or knife comes out clean from the centers; set pan aside on a wire rack and allow to cool
  10. When ready to remove cake from pans; run a knife around the edges of cake and then carefully turn each cake pan upside down onto a cooling rack; allow to cool completely before frosting
  11. Frosting
  12. In the large bowl of an electric mixer, beat cream cheese and butter on low speed for one minute and then increase to high speed for two or until there are no clumps from the cream cheese
  13. Scrape the sides of the bowl and add one cup of powdered sugar; beat on low speed until combined; repeat with each additional cup of powdered sugar (make sure to mix between each cup)
  14. Add vanilla and salt; mix on medium speed for two minutes and then increase speed to medium-high for one minute
  15. Once cake has cooled and icing is ready, use a flat metal spatula to frost the first layer of cake (use ⅓ – ½ cup of frosting); repeat with second layer of cake and frosting then top with third layer and use remaining icing to frost outside of cake
Notes
Adapted from the Har Zion Cookbook
Entire cake layers can be frozen whole wrapped well with seran up to one month; defrost at room temperature before frosting; cake is best enjoyed within two days of frosting
Store frosted cake in refrigerator and bring to room temperature before serving
Leftovers can be wrapped well with seran wrap and frozen up to one month
*To brown the butter: Heat butter in a heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a bowl
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Brown Butter Banana Cake + Brown Butter Cream Cheese Icing = Heaven

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Brown Butter Apple Tart {Guest Post}

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The warm smells and flavors of fall come alive in this custardy brown butter apple tart.

Brown Butter Apple Tart - seriously good

Today’s guest post is from Joanne at Eats Well With Others, who you already know I adore! If you somehow are not already reading her blog on a regular basis, that should definitely change. Some of my favorite posts include her Salted Caramel “Ding Dong” Cake, Bananas Foster Chia Pudding and this Butternut Squash and Caramelized Onion Galette.

I know I’m probably in the minority here, but for me, Thanksgiving menu planning is not just another item on my to-do list, but a way.of.life.

It starts on October 1st, when I break out my stash of November food magazines, open up my Thanksgiving! Pinterest board, and start strategizing.

When I consider how much time my fiance spends deciding who he’s going to play on his Fantasy Football team every week, it’s not so crazy, but let’s just say a lot of energy goes into figuring out how many sweet potato recipes I can try before the Big Day and which pies are really worth my time, energy, and the gray hairs I will inevitably start growing from crust stress.

(Please tell me I’m not alone in this.)

Brown Butter Apple Tart - absolutely delicious

So when I say that this brown butter apple tart is worth it’s place on your holiday table and then some. You’ll know not to take it lightly.

I’ve actually made it twice in the past few years, which says a lot given my seeming inability to make the same recipe more than once (it’s a food blogger thing). But there’s something about the rich nuttiness of the brown butter custard filling paired with the apple pie flavors that keeps me coming back for more. Also, the fact that the crust is so easy to put together and makes double the amount that you need in a two-for-the-time-of-one kind of way, is a selling point in a major way.

Brown Butter Apple Tart {Guest Post}
 
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The warm smells and flavors of fall come alive in this custardy brown butter apple tart.
Author:
Recipe type: Dessert
Makes: 1 10-inch tart
Ingredients
  • For the crust
  • · 1 cup plus 2 tbsp unsalted butter, room temperature
  • · 1 cup sugar
  • · ¼ tsp salt
  • · 1 large egg, beaten
  • · 2 tbsp heavy cream
  • · 2 tsp vanilla extract
  • · 3½ cups all purpose flour
  • For the filling
  • · 4 large eggs
  • · 1 cup sugar
  • · 1 cup unsalted butter
  • · 1 vanilla bean or 1 tbsp vanilla bean paste
  • · ½ cup all purpose flour
  • · ½ tsp kosher salt
  • · 3 firm, tart apples, peeled, cored and cut crosswise into ¼-inch thick rings
Instructions
  1. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add in the egg, heavy cream, and vanilla. Combine until smooth. Add the flour and mix until the dough comes together.
  2. Turn out onto a floured work surface and knead a few times. Divide the dough in half and pat each half into a flat disc. Wrap each in plastic wrap and store one in the freezer for future use. Put the other in the refrigerate and chill for 2-3 hours or overnight.
  3. The next day, roll out the refrigerated disc on a lightly floured work surface until it is ⅛-inch thick and 2-inches wider than the tart pan. Spray a 10-inch tart pan with nonstick spray. Press the dough into the tart pan and up the sides. Trim the edges and use the excess to repair any tears or fill any holes. Place in the freezer for 30 minutes.
  4. Heat oven to 350F. Remove the crust from the freezer and line with parchment paper or foil. Fill with dried beans or pie weights. Bake for 20 minutes. Remove the weights and set aside to cool while you prepare the filling.
  5. For the filling, whisk together the eggs and sugar in a medium bowl until combined. Put the butter in a medium saucepan over medium heat. Allow to melt and then cook, stirring frequently, until the butter becomes an amber color and smells nutty. Remove from the heat and pour into a bowl. Allow to cool for 10 minutes. Scrape the insides from the vanilla bean into the butter and whisk to combine. Slowly whisk the brown butter into the egg/sugar mixture. Stir in the flour and salt.
  6. Place the tart shell on a parchment-lined baking sheet. Layer the apples in the tart shell. Pour the filling over the apples until just covered (you may have extra). Bake until the apples are a golden brown and the filling is set in the center, about 70-80 minutes.
  7. Let the tart cool on a wire rack for 2 hours. Serve warm or at room temperature, with whipped cream or ice cream to garnish.
Notes
adapted slightly from Bon Appetit
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Which pretty much means that after you inhale it with reckless abandon, and find yourself in brown butter apple withdrawal you’ll already be halfway to putting a second tart in your oven. In my world, that is absolutely a win.

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Skillet Apple Crisp with Brown Butter Sauce {gluten-free}

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Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!

Served warm, this skillet apple crisp with brown butter sauce is just what you need to fill you up at the end of a cool Fall day!

This apple crisp is warm and hearty and perfect for the end of a chilly day (or in my case, mid-morning on a hot day in mid-August…).  You can make it in a skillet which I love, it gives the dessert a nice rustic feel and encourages everyone at the table to help themselves to a generous serving.  The brown butter sauce is the perfect addition because the crisp itself is almost light.  The sauce basically adds a richness that you might not be able to find in a fruit heavy dessert.

Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!)

Of course you can still add some vanilla ice cream or fresh whipped cream, but I found that the addition of that brown butter topping really makes this a very satisfying dessert on its own.  I’m not kidding when I say I enjoyed this mid-morning.  It was impossible to resist fresh out of the oven once the photos were taken.  Besides, all of those fresh apple chunks and oats make this sort of kind of healthy.  Right???

Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!)

Skillet Apple Crisp with Brown Butter Sauce {gluten-free}
 
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Served warm, this skillet apple crisp is just what you need to fill you up at the end of a cool Fall day!
Author:
Recipe type: Dessert
Makes: 6-8 servings
Ingredients
  • Topping:
  • 55g (~1/2 cup) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 40g (~1/2 cup) old fashioned oatmeal*
  • 70g (~1/3 cup, tightly packed) light brown sugar
  • 55g (1/4 cup) cold unsalted butter, cut into small cubes
  • Filling:
  • ~8 cups chopped apples, peeling optional (from 908 grams or about 7 medium whole apples) (preferably granny smith or honeycrisp)
  • 28g (~1/4 cup) granulated sugar
  • 15g (~2 tablespoons) oat flour* (I pulsed my oatmeal in the food processor until it was the consistency of flour)
  • 15 milliliters / 1 tablespoon fresh lemon juice (~1/2 lemon)
  • 14g (1 tablespoons) unsalted butter, chilled, cut into small pieces
  • 2g (1 teaspoon) ground cinnamon
Instructions
  1. Pre-heat oven to 350 degrees
  2. In a medium bowl, prepare topping; mix together oat flour, oatmeal and brown sugar
  3. Add butter and use fingers to combine until mixture is slightly lumpy; set aside
  4. Prepare filling; in 10 or 12-inch skillet, stir together apples, granulated sugar, oat flour, lemon juice, and cinnamon; sprinkle evenly with topping
  5. Bake for 30-35 minutes or until filling is bubbling and topping is lightly browned, if you see that topping has started to get to brown early, lightly cover with tin foil for remainder of baking time
  6. Remove crisp from oven and immediately prepare brown butter glaze
Notes
Adapted from my Summer Berry Skillet Crisp
*If serving to someone with a gluten allergy make sure your ingredients are labeled gluten-free
The apple crisp can be made ahead of time and kept in refrigerator until ready to bake; may require extra cooking time if cold
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Brown Butter Sauce
 
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Author:
Recipe type: Dessert
Ingredients
  • 57g (4 tablespoons) unsalted butter
  • 100g (~3/4 cup) powdered sugar, sifted
  • 15 milliliters / 1 tablespoon milk, any type
  • 5 milliliters / 1 teaspoon vanilla extract
Instructions
  1. Brown the butter; heat butter in a small heavy duty saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately (you should be able to smell the deeper more caramel flavor of the butter)
  2. Pour butter into a medium heat-proof bowl (do NOT leave behind the sediment, it adds flavor); whisk in sugar, milk and vanilla
  3. Immediately pour glaze over hot apple crisp and serve
Notes
Recipe from Martha Stewart, originally seen on i am baker
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Skillet Apple Crisp with Brown Butter Sauce (naturally gluten-free!) - so perfect for all of the apples in my kitchen

 

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(Fresh) Blueberry White Chocolate Brown Butter Cookies

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Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.

(Fresh) Blueberry White Chocolate Brown Butter Cookies - the cookie of the summer!

When Matt told me we were going to a barbecue with his co-workers, I knew I had to bring my baking A-game.  They’ve actually all been eating my desserts for years, but I didn’t want to let them down when I met some of them for the first time.  A cookie made with brown butter is a surefire crowd-pleaser, and I figured that blueberries would be the perfect way to make them a special summer treat.  My cookie with fresh blueberry obsession started a couple of years ago and I love that most people are still impressed with the element of fresh fruit in a cookie.  This version was inspired by this winter cookie I made for the holidays.

If Matt gets a promotion any time soon, I’ll be taking full credit;-)  The blueberry pie I brought will be on the blog next week!

(Fresh) Blueberry White Chocolate Brown Butter Cookies - sweet, chewy, crispy edges, everything you could want in a cookie!

5.0 from 1 reviews
(Fresh) Blueberry White Chocolate Brown Butter Cookies
 
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Chewy brown butter cookies with the perfect crispy edge are filled with fresh blueberries and white chocolate chips.
Author:
Recipe type: Dessert
Makes: 30 large cookies
Ingredients
  • 227g (1 cup) unsalted butter, softened
  • 310g (~1⅓ cups packed) light brown sugar
  • 110g (~1/2 cup) granulated sugar
  • 100g (2 large) whole eggs at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 400g (~3 cups) all-purpose flour
  • 5g (1 teaspoons) baking soda
  • 5g (1 teaspoon) salt
  • 227g (~1 cup) white chocolate chips
  • 210g (~1½ cups) fresh blueberries, washed and dried
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well combined
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in white chocolate chips; remove bowl from mixer and gently fold in blueberries
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping); be careful not to pack dough too tightly as to avoid crushing blueberries before baking
  9. Bake cookies until firm: 17-19 minutes or until edges are golden brown and blueberries have popped
  10. Allow to cool before serving; best enjoyed within 24 hours or frozen until a few hours before ready to eat
Notes
Adapted from my (Fresh) Cranberry Chocolate Chunk Brown Butter Cookies
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(Fresh) Blueberry White Chocolate Brown Butter Cookies - basically cookie perfection

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Brown Butter Chocolate Chunk Cookie Cake

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This is the best cookie cake that I’ve ever had.  It has a a chewy center, crispy edges and a wonderful brown butter flavor.

The BEST Cookie Cake! Chewy center, crispy edges and a wonderful brown butter flavor!

I’m turning 30 this year.  And actually, August 21st isn’t that far away.  How I feel about the age is a story for another post, but what I want for dessert on my birthday is always on my mind.  I have a few celebrations to plan with family and friends but the first thing that I thought about was what sweet treat each of those celebrations will involve.

The BEST Cookie Cake! Perfect for a party... and there is brown butter!

Growing up, I detested birthday cake.  And even now, it has to be a really good birthday cake to win me over.  Homemade layer cakes are  a different story but even as a kid they weren’t my first choice.  In fact most birthdays involved brownies, ice cream pie or a cookie cake (or all of the above).  My poor buttercream loving mom couldn’t win.

It’s been a while since I’ve had a cookie cake, but I imagine that the basic Mrs. Field’s type wouldn’t really appeal to me today.  For good or for bad, I’ve become a complete dessert snob when it comes to flavor.  Sweet is not a flavor and that’s pretty much what you get with any standard bakery item.  So I figured the basic cookie cake was due for an upgrade.  A brown butter upgrade to be exact.  Chewy center, crispy edges and that nutty caramel-y brown butter flavor.  Next time I’ll sprinkle some flaky sea salt over top and really be in grown-up cookie cake heaven.

Brown Butter Chocolate Chunk Cookie Cake
 
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This is the best cookie cake that I’ve ever had. It has a a chewy center, crispy edges and a wonderful brown butter flavor.
Author:
Recipe type: Dessert
Makes: 8 servings
Ingredients
  • 113g (1/2 cup) unsalted butter, softened
  • 50g (~1/4 cup) granulated sugar
  • 155g (~2/3 cup) packed light brown sugar
  • 55g (1 large) egg at room temperature
  • 10 milliliters (2 teaspoons) vanilla extract
  • 190g (~1½ cups) all-purpose flour
  • 4g (1/2 teaspoon) baking soda
  • 3g (1/2 teaspoon) salt
  • 170g (~1½ cup) dark chocolate chunks
  • Buttercream and sprinkles for decorating (optional)
Instructions
  1. Brown the butter: Heat butter in a small heavy duty saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in chocolate chunks
  6. Spread dough evenly into an 11-inch tart pan; chill 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake, pre-heat oven to 325 degrees
  8. Bake cookie cake until firm: 18-22 minutes or until edges are golden brown and a toothpick comes out clean from center
  9. Allow to cool before serving frosting and serving
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This Brown Butter Chocolate Chunk Cookie Cake was amazing!

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{Gluten-Free} Brown Butter Chocolate Chip Cookies

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Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.

Gluten Free Brown Butter Chocolate Chip Cookies - promise you won't miss the gluten!

It’s pretty much common knowledge that cookies can cure almost anything.  So when a friend of mine was going through a hard time, I immediately wanted to send her some.  She happens to be gluten-free so I wanted them to be something special and taste just as good as the gluten-full versions that she misses!  Well, these Brown Butter Chocolate Chip Cookies definitely fit the bill.  They are thick and chewy and oh so satisfying.  Between the brown butter, vanilla, brown sugar, and salt, the flavor is full and well-rounded.  The combination of quinoa flour and almond meal made them feel substantial and satisfying, not at all dry or bland.

{Gluten-Free} Brown Butter Chocolate Chip Cookies
 
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Brown butter chocolate chip cookies are made with quinoa flour and almond meal to satisfy your gluten-free and gluten-loving cookie cravings.
Author:
Recipe type: Dessert
Makes: 13 large cookies
Ingredients
  • 110g (~1 cup) quinoa flour
  • 90g (~1 cup) almond meal
  • 3g (1/2 teaspoon) baking soda
  • 4g (1/2 teaspoon) salt
  • 76g (1/3 cup) unsalted browned butter, cooled*
  • 295g (~1¼ cups tightly packed) light brown sugar
  • 50g (1 large) egg at room temperature
  • 17g (1 large) egg yolk at room temperature
  • 15 milliliters (1 tablespoon) vanilla extract
  • 160g (1 cup) semi-sweet chocolate chips
Instructions
  1. In a medium bowl, whisk together flour, almond meal, baking soda and salt; set aside
  2. In the large bowl of an electric mixer, combine butter and sugar on medium speed until well combined (1-2 minutes); add eggs and vanilla and mix on medium speed until well-combined (1-2 minutes)
  3. Scrape sides of the bowl with a spatula and add dry ingredients; mix on low speed just until combined; do not overmix
  4. Stir in chocolate chips and place dough in refrigerator to chill for thirty minutes
  5. While dough is chilling, pre-heat oven to 350 degrees and two line baking sheets with parchment paper or slipats
  6. When ready to bake, use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
  7. Bake for 13-14 minutes or until cookies have lightly browned around edges and are slightly firm to the touch
Notes
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Best eaten day of baking; store leftovers in an airtight container for up to three days or freeze for up to one month
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Brown Butter Chocolate Chip Cookies- you won't believe they are gluten-free!

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Brown Butter Pistachio Cake with Candied Pistachio Topping

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This brown butter pistachio cake is so moist and flavorful that no one will miss the buttercream!
Brown Butter Pistachio Cake with Candied Pistachio Topping

We celebrated my dad’s birthday last night so it was only fitting that I make him another pistachio treat.  Last year I baked these cupcakes which were a huge hit with everyone who tried them, but admittedly my dad discarded the frosting.  So, I learned my lesson.  No buttercream (sorry, Mom!).  In a household where that wouldn’t typically pass the “dessert” test, I knew I had to go above and beyond with the cake itself.  Well, this brown butter pistachio cake was an enormous hit with everyone, my buttercream-addicted mom included.  My sister and dad kept talking about how much they loved the topping.  I couldn’t get over how much I enjoyed the cake.  The brown butter flavor came through but didn’t overpower the pistachio at all.  And the texture… it was slightly dense but extremely moist.  The edges had a light crunch to them, kind of like the perfect brownie corner.  This definitely isn’t something I’d normally think to make, but I’m definitely adding it to my future baking rotation.  My dad even joked, “you should open a bakery.”

Brown Butter Pistachio Cake with Candied Pistachio Topping

Brown Butter Pistachio Cake with Candied Pistachio Topping
 
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This brown butter pistachio cake is so moist and flavorful that no one will miss the buttercream!
Author:
Recipe type: Dessert
Makes: 1 10-inch round cake; Serves 10
Ingredients
For the cake:
  • 120g (~1 cup minus 1 teaspoon shelled pistachios) salted shelled pistachios, ground in food processor to fine meal (about 1 minute)
  • 100g (~1¼ cups) almonds meal
  • 40g (~1/3 cup) all-purpose flour, sifted
  • 250g (1 cup / 2 sticks) unsalted butter, browned and chilled for an hour*
  • 250g (~1/2 cup) granulated sugar
  • 205g (~4 large) eggs, whisked
  • 1 tablespoon lemon zest (~one large lemon)
  • 5 milliliters (1 teaspoon) vanilla extract
For the candied pistachio topping
  • 127g (~1 cup) salted shelled pistachios
  • 210g (~1/2 cup) granulated sugar
  • 30 milliliters (2 tablespoons) water
Instructions
  1. Preheat the oven to 350 degrees; Grease and flour 1 10-inch round pan and line bottom with parchment paper
  2. In a medium bowl, whisk together ground pistachios, almond meal and flour; set aside
  3. In the large bowl of an electric mixer, beat together browned butter and sugar on medium high speed until light and fluffy
  4. Scrape the sides of the bowl with a rubber spatula; add eggs, lemon zest and vanilla; mix on medium speed until combined
  5. Remove bowl from mixer and fold in pistachio mixture; do not overmix
  6. Pour batter into prepared baking pan and place in center of oven; bake for 35-40 minutes or until a knife comes out clean from center
  7. Place cake on wire wrack to cool for 10 minutes
  8. Once cake has partially cooled, run a knife around the edge cake for easier removal; carefully turn pan upside down to remove cake;  set aside and make topping
  9. Make the Candied Pistachio Topping
  10. Place sugar and water in a heavy duty medium saucepan over medium-high heat; stir until mixture comes to a boil and then continue to stir for a few minutes or until it becomes a thick syrupy consistency; remove from heat and stir in pistachios
  11. Spread evenly over center of cake
  12. Slice and serve
Notes
Slightly adapted from Baker by Nature
Candied Pistachio Topping Adapted from My Kitchen Stories
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Store leftovers covered in a cool dry spot for up to four days for best results
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Blog, Recipes

Brown Butter Chocolate Chip Quinoa Banana Bread

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This hearty but moist banana bread is healthy enough for breakfast while still being sweet enough to feel like a treat.

Brown Butter Chocolate Chip Quinoa Banana Bread

I have so much good stuff for you.  There was basically a three-day baking marathon to get ahead on blog posts.  The problem is, whenever I build up some recipe inventory, I have the hardest time waiting to share everything.

Brown Butter Chocolate Chip Quinoa Banana Bread

This banana bread isn’t quite the most exciting recipe of the bunch, but it was necessary.  Sometimes you just need a baked good that isn’t going to give you an internal guilt trip if you eat it for breakfast!  Plus, with the bazillion brown bananas on my counter, banana bread was inevitable (my frozen banana collection is already out of control).

What I love about this recipe is that the banana bread came out moist but hearty.  I had a habit of cutting off a bit at a time until a huge slice was devoured, but Matt also enjoyed it for snacks over the course of a few days.  I think his favorite way to eat it was toasted with a smear of almond butter.

Brown Butter Chocolate Chip Quinoa Banana Bread

Quinoa flour is an ingredient I’ve never used before.  It’s actually commonly used in gluten-free recipes (there are some here), which is why I bought it in the first place, but I had bookmarked this high protein banana bread on Madison’s site a few months ago and decided to try it out.  Wondering where to get quinoa flour?  I actually found it at TJ Maxx (random much?), but Whole Foods, health food stores and Amazon are probably good resources as well.  I’m looking forward to playing around with it in future recipes!

Brown Butter Chocolate Chip Quinoa Banana Bread

Brown Butter Chocolate Chip Quinoa Banana Bread
 
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This hearty but moist banana bread is healthy enough for breakfast while still being sweet enough to feel like a treat.
Makes: 8 nice-sized slices
Ingredients
  • 2 ounces (4 tablespoons / ½ stick) unsalted butter, softened
  • 6⅞ ounces (1¼ cups) white whole wheat flour
  • 2 ounces (~1/2 cup) quinoa flour
  • 10½ ounces (~1 cup) mashed brown banana (~3 medium)
  • 1⅞ ounces (~1/4 cup) granulated sugar
  • 1 x-large egg lightly beaten, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any type will work, I used almond milk) at room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3½  ounces (~1/2 cup) mini semi-sweet chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees; lightly grease and flour a loaf pan; set aside
  2. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  3. In a medium bowl, whisk together flours; set aside
  4. In a large bowl, combine banana browned butter, sugar, egg, and vanilla; whisk until all ingredients are combined
  5. Add milk, baking soda, cinnamon and salt; whisk until combined
  6. Slowly whisk in flour mixture and do NOT overmix; when flour is ALMOST combined, fold in chocolate chips; again, do not overmix
  7. Pour batter into prepared pan and bake for 40-45 minutes or until knife comes out clean from center
  8. Set aside to cool before removing from pan to slice
Notes
Very slightly adapted from Espresso and Cream
Store tightly wrapped with seran wrap for a few days; you can also freeze individually wrapped slices for future snacking
The brown butter isn’t prominent and you could likely just melt the butter instead, but I do think it added just a little something to the recipe
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Brown Butter Chocolate Chip Quinoa Banana Bread

Get ready for more butter, more sugar, and more indulging over the next few weeks.

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Peanut Butter Cup Heath Bar Brown Butter Cookies

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I took a perfect brown butter cookie dough and added chopped pieces of some of my favorite candies: Peanut Butter Cups and Heath Bars.  Topped with flaky sea salt, these chewy cookies might just become your new favorite recipe!

Peanut Butter Cup Heath Bar Brown Butter Cookies

Before I get to these crazy good cookies, I just wanted to mention that Keep it Sweet Desserts is up for an American Made Award for the second year.  Last year we did really well, this year I’m determined to do better!  You can VOTE up to SIX times DAILY!  I’d really appreciate your votes and sharing with friends.  The winner will be selected based on VOTES and will be honored at the American Made workshop in October.  On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business, it couldn’t get much better than that.

“American Made is a movement founded by Martha Stewart that spotlights the maker, supports the local, and celebrates the handmade. It’s made up of people and communities who have turned their passion for quality craftsmanship and well-designed goods into a way of life.”

Peanut Butter Cup Heath Bar Brown Butter Cookies

Okay, back to important things like brown butter.

I made these cookies a few weeks ago.  And let me tell you, baking with brown butter when you are on a pre-vacation diet is torture.  I’ve gotten used to my usual recipes for the business, but when I try something new, and it incorporates all of the things I love about a cookie, it is self-cruelty at its finest.

Peanut Butter Cup Heath Bar Brown Butter Cookies

They are chewy on the inside and just slightly crisp on the outside (you need to make sure you get that light brown color for the crisp).  Chunks of Heath and Peanut Butter Cups, flaky sea salt… really, I don’t need to say more.

Peanut Butter Cup Heath Bar Brown Butter Cookies

Peanut Butter Cup Heath Bar Brown Butter Cookies
 
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I took a perfect brown butter cookie dough and added chopped pieces of some of my favorite candies: Peanut Butter Cups and Heath Bars. Topped with flaky sea salt, these chewy cookies might just become your new favorite recipe!
Author:
Recipe type: Dessert
Makes: 15 large cookies
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1⅞ ounces (1/4 cup) granulated sugar
  • 5½ ounces (2/3 cup) packed light brown sugar
  • 1 x-large egg at room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces (1½ cups) all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 4 ounces (~1 cup) Heath Bars, roughly chopped
  • 4½ ounces (~3/4 cup) Peanut Butter Cups, roughly chopped
  • Flaky sea salt for sprinkling
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in chopped candy
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake,pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with large cookie dough scoop (~3 tablespoons) on to prepared baking sheets
  9. Bake cookies until firm: 15-17 minutes or until edges are golden brown
  10. Allow to cool before serving
Notes
Adapted from Salted Brown Butter M&M Cookies
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Peanut Butter Cup Heath Bar Brown Butter Cookies

And if you missed it, be sure to check out the announcement of our brand new flavors before they are even available to the public!

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Salted Brown Butter M&M Cookies

29 Comments
The best M&M Cookies!!!

Salted Brown Butter M&M Cookies

I have so much I want to say and tell you about what is going on here at Keep It Sweet Desserts, but my thoughts are coming through in a pretty chaotic stream of consciousness so I’ll hold off until things calm down a bit!

Salted Brown Butter M&M Cookies

For now, though, I can say, I am SO happy I planned ahead and sent out my Food Blogger Cookie Swap packages early this year.  If I had waited, my cookies would have been who knows what and my photos rushed and blah.  I took these photos a few weeks ago when I was enamored with the wonderful chew in the cookie and fragrant aroma coming out of my kitchen.  For the swap, I wanted to make something that combined some of my favorite elements of a cookie, chew and salt.  While the brown butter flavor was only slightly apparent in the final product, the texture of these cookies and overall taste more than made up for that.  I sent my cookies to Angie, Crystal, and Michelle, I just hope they agreed!

Salted Brown Butter M&M Cookies

And of course I enjoyed receiving cookies in the mail for myself (such a nice change of pace!) from some wonderful bloggers.  Caroline (who I already adore) made wonderful florentines.  I was so impressed that she packaged them without them breaking at all!  Felice sent great Rosemary Lemon Shortbread cookies, the smell was amazing!  And finally, I got some terrific Cherry Chocolate Pecan Oatmeal Cookies from Cher.  What better way to find new blogs than by exchanging cookies?!

Salted Brown Butter M&M Cookies

Salted Brown Butter M&M Cookies
 
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Author:
Recipe type: Dessert
Makes: 2 dozen medium-sized cookies or 1 dozen large cookies
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1⅞ ounces (1/4 cup) granulated sugar
  • 5½ ounces (2/3 cup) packed light brown sugar
  • 1 x-large egg at room temperature
  • 1 teaspoon vanilla extract
  • 7 ounces (1½ cups) all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup M&Ms
  • Sea salt for sprinkling
Instructions
  1. Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
  2. Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
  3. Add egg and vanilla, mix on medium speed until well mixed
  4. In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
  5. Slowly stir in M*Ms
  6. Chill dough for 24 hours for best results (minimum of 2 hours) before baking
  7. When ready to bake,pre-heat oven to 350 degrees; line baking sheets with parchment paper and set aside
  8. Scoop cookie dough with a medium (~2 tablespoons) or large (~4 tablespoons) cookie dough scoop on to prepared baking sheets
  9. Bake cookies until firm: 7-8 minutes for medium and 9-10 minutes for large
  10. Allow to cool before serving
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Salted Brown Butter M&M Cookies

Oh, and want to know what’s keeping me busy lately?  Mostly this, a ton of this, and quite a bit of this.  Yes, I may or may not be turning into an actual baked good.

Salted Brown Butter M&M Cookies
The Great Food Blogger Cookie Swap 2012

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Blog, Recipes

Brown Butter Blueberry Muffins

44 Comments

Brown Butter Blueberry Muffins with Crumb Topping

So despite some unnecessarily stressful back and forth that has been going on in my life, I’m still set to share my news with you on Thursday.  Part of me is SO excited, but the rest of me is still nervous/terrified/anxious.  I know some of you are eager to know what my news is, but trust me, I’m even more eager to be able to share!  Just a couple more daysWinking smile

Brown Butter Blueberry Muffins with Crumb Topping

For the third week of the Joy the Baker spotlight and cook-off, we were able to make any recipe from Joy’s cookbook.  Considering I want to make almost everything in the book and NEED to make about half of the recipes, that was a tough decision.  But brown butter and a muffin with crumb topping all in one?  These muffins were definitely in the running.  Having plenty of fresh blueberries on hand sealed the deal.

Brown Butter Blueberry Muffins with Crumb Topping

These blueberry muffins came out of the oven perfect.  The texture of the muffin was light and cakey without being dry.  They smelled amazing and were really hard to photograph before diving in and eating them!

Brown Butter Blueberry Muffins with Crumb Topping

Brown Butter Blueberry Muffins
Source: Joy the Baker Cookbook
Makes 12 muffins

Ingredients:
Muffin ingredients:
7 tablespoons unsalted butter
1/3 cup milk
1 large egg + 1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh blueberries or frozen blueberries thawed and drained

Topping Ingredients:
3 tablespoons unsalted butter, cold
1/2 cup all-purpose flour
3 tablespoons granulated sugar

Directions:
Pre-heat oven to 375.  Line a muffin pan with paper or foil liners and set aside
Make the muffin batter
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Pour browned butter immediately into a small bowl and set aside
In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter and set aside
In a large bowl, whisk together flour, sugar, baking powder and salt; add milk mixture and stir just until combined; fold in blueberries
Distribute batter evenly among cupcake liners and set aside
Make crumb topping by combining the butter, flour and sugar with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean

Brown Butter Blueberry Muffins with Crumb Topping

This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef.  I received a free copy of the Joy the Baker Cookbook but all opinions expressed are my own.

Blog, Recipes

Heath Bar Blondies with Brown Butter Frosting

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Heath Bar Blondies with Brown Butter Frosting

Did you know that brown butter smells like heaven?

Heath Bar Blondies with Brown Butter Frosting

Yup, it pretty much does. But then again, so do fresh baked cookies, the combination of melted butter and chocolate, and homemade caramel.

Matt referred to our apartment as a fudgery recently, and although I don’t actually make fudge, the meaning behind his comment was true.  We live in an endless supply of  baked goods.  I’m convinced that whoever rents our apartment after us will wonder why their home smells like chocolate.  Maybe they should pay extra for that.

Heath Bar Blondies with Brown Butter Frosting

But I digress.  This weekend was full of a baking marathon unlike any I’ve had in a while.  I’m trying to get a little ahead of schedule on desserts for the blog, but now I have a dozen recipes that I want to share with you IMMEDIATELY.

Guess I now have something else to keep my mouth shut about.

But in the spectrum of those desserts, the one that was iced with a frosting that smelled like heaven seemed the most pressing to share.  These brown sugar-based blondies are dense and chewy, filled with one of my favorite candies for baking and topped with a frosting that might put you in a butter-loving coma.  You’re welcome.

Heath Bar Blondies with Brown Butter Frosting
Heath Bar Blondies with Brown Butter Frosting
Serves 12

Blondies:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened at room temperature
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup milk chocolate toffee bits or finely chopped heath bars

Frosting:
1/2 cup (1 stick) unsalted butter,  browned and chilled for an hour*
1 cup powdered sugar
1/4 cup milk

To Make the Blondies:
Pre-heat oven to 350 degrees
Grease a 9-inch baking dish with non-stick cooking spray or butter and set aside
In a medium bowl, whisk together the flour, baking powder and salt; set aside
With an electric mixer, beat together the butter and sugar on high speed until light and fluffy
Beat in the egg and vanilla until well combined
Stir in the flour mixture just until combined
Stir in the candy pieces
Bread batter into prepared baking dish and bake for ~20 minutes or until a knife comes out clean from the center; do not over-bake
Set aside to cool and prepare frosting

To Make the Frosting:
When brown butter is chilled, beat it with an electric mixer on high speed until light and creamy
Slowly add the remaining ingredients alternating 1/3 of sugar, 1/2 of milk, 1/3 of sugar, remaining 1/2 of milk and remaining 1/3 of sugar
Turn up the speed and mix until the frosting is light and creamy
Spread over cooled blondies
Store blondies in refrigerator but bring to room temperature before serving

Notes:
*To brown the butter, heat it in a heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color, remove from heat immediately.  You should be able to smell the deeper more caramel flavor of the butter
Frosting adapted from Southern Living Magazine

Heath Bar Blondies with Brown Butter Frosting

And just to keep you excited for what is to come, this isn’t even the baked good that Matt claimed to be the “Best.Dessert.Ever.”