We decided this year the Easter Bunny would get something sweet instead of carrots; my daughters are convinced that there’s no chance that the Bunny likes carrots better than desserts, so we made these soft and chewy Brown Butter Easter blondies, with big chunks of white chocolate and milk chocolate Easter eggs.
They’re made with brown butter, which gives them a nutty and very special flavor! (Watch this video to see their little hands struggling with the dough)
Also known as beurre noisette (hazelnut butter) or liquid gold, brown butter is butter that’s been cooked past its melting point until solids separate. It’s the secret weapon for many savory and sweet dishes! it’s simple enough to make, only one ingredient and will ramp up any dish.
Even though beurre noisette sounds intimidating, it’s super simple to make. You’ll need a light colored pot so you can see more clearly the change of color while butter is cooking; keep a close eye, brown butter burns fast!
You’ll have to stir or swirl the pan constantly to prevent the milk solids sticking to the bottom of the pan. Your butter will start to boil and foam, and slowly start to change to a darker color and smell nutty and fragrant. Keep a close eye, it could burn very easily!
Want to try different recipes with brown butter? follow this link for some amazing Brown Butter Chocolate Chip Rice Krispies treats
These will last for up to 3 days when kept in an air-tight container at room temperature. When frozen, these could be kept for up to 3 months.