Brown butter and nectarine blondies recipe
Created by The Tesco Recipes team
This summery blondie recipe has everything you love about white chocolate brownies, with the addition of juicy nectarines and brown butter for a lovely nutty flavour. Soft, chewy and easy to make, they’re perfect to pack up for a picnic, or serve warm as a blondie dessert with a dollop of whipped cream.
See method- Makes 20
- Takes 1 hr 15 mins plus cooling
- 225 calories / serving
Ingredients
- 180g unsalted butter, cubed, plus extra for greasing
- 4 nectarines, halved and destoned
- 2 fresh rosemary sprigs, chopped
- 270g light brown soft sugar
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 200g plain flour
- ½ tsp fine salt
- ½ tsp baking powder
- 150g white chocolate, chopped
- 1 tbsp flaked almonds
- whipped cream, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 940kJ 225.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 0.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 26.8gProtein 2.8gFibre 0.8g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 28cm x 18cm baking tin and set aside. Put the nectarines onto a baking tray with the rosemary and toss with 20g brown sugar. Turn the nectarines cut-side down and bake for 10 mins, then flip and bake for another 10 mins until just tender, then set aside to cool for 15 mins.
- Meanwhile, brown the butter: put the butter into a saucepan on a medium heat to melt. Let it very gently simmer for 7-8 mins until frothy, smelling nutty and there is a fine layer of brown dots on the bottom of the pan. Transfer to a bowl, then set aside for 5 mins.
- Whisk the remaining sugar into the cooled butter until combined, then add the eggs and vanilla. Fold in the flour, salt and baking powder, followed by the white chocolate. Transfer to the prepared baking tin and spread to the edges. Gently push the nectarines into the top of the batter, cut-side up, and scatter with the flaked almonds. Bake for 30 mins for a gooey blondie or 35 mins for a more cakey version. Cool completely in the tin on a wire rack, then cut into 20 pieces. Serve with dollops of whipped cream, if you like. The blondies will keep in an airtight container for up to 3 days.
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