Friday, 5 June 2015

Brown Butter White Chocolate Rhubarb Blondies

I love rhubarb. It's unapologetically tart and not particularly pretty. It doesn't care that it packs a hell of a punch without sugar and makes your jaws tingle just below the ear.   

As much as I love the rhubarb classics (crumble, hot with vanilla ice cream please!), I feel like it needs to be brought out of the dark ages and mixed up a little. It feels a little..... behind the times. Cue incessant flavour combination brainstorming and googling.  

These brownies are perfect. Moist on the inside, crunchy on the top  with chunks of sweet white chocolate balanced with bursts of sharp rhubarb flavour. Brown butter should be a 'secret weapon' in every baker's arsenal. It adds that toffee depth of flavour that I love and have been incorporating into everything I can from cookies, brownies and cupcakes.

Adapted from Hummingbird High

1 tablespoon sugar
2 big stalks of rhubarb (around 220g)
100 g butter
50g dark brown sugar
60g caster sugar
1 tsp cinnamon
1 egg, beaten lightly in a cup
100g plain flour, sifted
100g white chocolate

1. Heat the oven to 200oC.
2. If the rhubarb is young and tender as it should be at this time of year you can leave the skin on. Chop up the rhubarb into 2cm size chunks. Scatter on a roasting tray and sprinkle over the sugar.
3. Cover loosely with foil and bake in the oven for 8-10 minutes until soft but holding their shape. The cooking time will depend on the rhubarb so keep a close eye on it. Take it out and allow to cool. Turn the oven down to 180oC.
4. Meanwhile put the butter is a small saucepan and heat on low until it is fully melted. Turn up the heat to medium. The butter will sizzle and then go quiet and become brown at the bottom. Take off the heat and allow to cool fully.
5.  Mix together the butter, flour and cinnamon in a bowl. Add the egg and butter and mix until fully combined. The mix will be similar to a soft cookie dough.
6. Chop the white chocolate finely into the size of chips and mix well.
7. Pour the mix into an 8 x 8 inch shallow tin lined with greaseproof paper. Smooth out with a spatula.
8. Press the pieces of rhubarb into the mix gently.
9. Bake for 25-30 minutes until the blondies have a good crust on top but are soft to the touch.

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