Brown Butter Blondies with Raspberries and Crumb Topping

I don't think I’ve ever made blondies without browning the butter first, it adds so much flavour. The first time I heard of them was about 3 years ago when I was still living in the Middle East. Dark chocolate is quite expensive there so to get a once in a while decadent treat without breaking the bank,  I made blondies. This time I added a handful of raspberries and topped it with a buttery crumb topping. I also added white chocolate chunks to the crumb topping, but I'm not sure whether to recommend it or to advise against it, I'm not even sure what I would do next time. Chocolate can burn pretty quickly and I hadn’t taken that into account when I added them to the crumb topping. They browned and some dried out a bit, but they didn’t taste bad at all, apparently caramelized white chocolate is a real thing. Anyway if you don’t want that to happen add them to the blondie batter or omit them altogether. This is rich and decadent alright, I cut mine in twelve squares, but as an after dinner treat I think half of that should suffice.

The original recipe says to bake it in an 8x8 inch (20x20cm) pan but I only have a 6x10 inch (15x25cm) one, so mine came out a little flatter, more like bars.

Brown Butter Blondies with Raspberries and Crumb Topping
For Crumb topping:
35 grams (2 tbsp+ 1tsp) soft butter

35 grams light brown sugar (I used demerera sugar)

60 grams flour

Pinch of salt (if using salted butter you don’t have to use any additional salt)

50 grams (1/4 cup) white chocolate chunks or chips (optional)

For Blondies:
Adapted from How to cook everything via Smitten Kitchen

120 grams (8 tbsp/ 4 oz) butter

165 grams (3/4 cup) light brown sugar

150 grams (1 cup) flour

110 grams (3/4 cup) raspberries (when frozen let them thaw first)

1 egg

Pinch of salt (if using salted butter you don’t have to use any additional salt)

Preheat the oven to 180C (350F/ gas mark 4)

Butter and line you’re baking pan with greaseproof paper

Make the topping, by stirring together butter and sugar. Add the flour and salt and stir until combined, it should just hold together. If you think it is just to dry add a tsp of extra butter. Pat down in the bowl and set in the fridge.

For the blondies, begin melting the butter over medium heat in a saucepan. It will melt first and then slowly begin to brown. Keep your eye on it, once browned take of the heat and let cool for about 10 minutes. Add the sugar and mix, add the egg and mix in well. Add the flour salt and baking powder and mix until just combined. The batter will be quite thick.
                                 

                                

Spread the mixture evenly in the baking pan and arrange the raspberries evenly over the batter. Take your crumb topping and break up in crumbs (not to fine) mix the white chocolate chunks (or chips) carefully with the crumbs and sprinkle evenly over the batter and raspberries.

Bake for 25-30 minutes, or until a toothpick comes out clean. Start checking after 25 minutes.

Let cool completely before slicing.