Brown Butter Earl Grey White Chocolate Blondies

Batter

• 1/2 cup (113g) unsalted butter (*see notes on how to brown butter)
• 1 TBSP non-fat milk powder (optional) 
• 1 TBSP Earl Grey tea leaves, finely ground (2-3 tea bags) 
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (50) granulated sugar
• 2 egg
• 2 tsp vanilla bean paste or pure vanilla extract
• 1/2 tsp salt
• 1 1/2 cups (180g) all purpose flour (leveled and spooned) **see notes on how to measure flour properly‍
• 1/2 cup (100g) white chocolate chips or chopped white chocolate bar

Earl Grey Sugar Topping

• 1 TBSP sugar
• 1/2 tsp Earl Grey tea leaves, finely ground
• pinch of salt
• pinch of orange zest (optional) 

‍

1. Finely ground Earl Grey tea leaves and set aside 1 TBSP for the batter and 1/2 tsp of the sugar topping mixture.
2. In a light-colored pan over medium heat, melt butter. (*see notes) Stir constantly until golden brown specks form and it smells nutty and warm. Remove from heat immediately, pour in a large mixing bowl and stir in finely ground Earl Grey tea and milk powder if using. Let butter cool for at least 15 minutes.
3. While the butter is cooling, in a small bowl or plate mix all ingredients from the sugar earl sugar mixture with your fingers rubbing the tea leaves against the sugar this will release all the tea leave's oil and flavor. Set aside.
4. When ready to make the batter, preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper. After the brown butter has cooled whisk in the brown sugar and granulated sugar till combined. Add in eggs and vanilla and whisk till batter is thick and glossy
5. Add flour and salt and mix untill you see just a few streaks of flour. Add white chocolate and mix until evenly distributed. The batter will be thick.
6. Spread batter evenly in the prepared pan and sprinkle the earl grey sugar mixture over the batter. Bake at 350°F (175°C) for 20-25 minutes until the edges are set and lightly golden, when you insert a toothpick you get moist crumbs and not raw batter. Also, the top will look cracky and just a slight jiggle in the center
7. Leave the blondies in the pan for 15 minutes and cool completely for at least 1 hour on a cooling rack. Trim off the edges and cut into small squares for that dainty tea party look.

‍

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

**How to Measure Flour (Correctly)

Measuring flour properly makes a big difference in how your cookies turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make baked good dry or dense.

If you don’t have a scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked good can become dry and cakey.