ROSEMARY BROWN BUTTER BLONDIES
I can say without a doubt that rosemary is my favorite herb. I find it incredibly versatile in both savory and sweet dishes, and that makes it a staple in my kitchen. My mom grows rosemary, along with arugula, perilla leaves, chili peppers and green onions in a planter, and it has been the most convenient, wholesome activity to go “harvest” the goods every once in a while and utilize them in cooking. To the point where my first to-do item once I’m back in NYC is to replace all the dead, neglected plants in my apartment and get a rosemary plant while I’m at it to keep the practice going.
This recipe was inspired by continuously seeing rosemary in the garden and wanting to find a way to incorporate it into a buttery, comforting dessert that would act as a somewhat neutral canvas/complement for the pint of pistachio ice cream in the freezer. This fit the bill. Highly addictive, quick and easy to whip up, and ripe with opportunity for modifications… Including brown butter to add a bit of nuttiness, which I will ALWAYS do if able. It just takes things to the next level!
Rosemary Brown Butter Blondies
Adapted from Serious Eats
Makes one 8x8 pan, ~12 pieces
8 tbsp (1 stick) unsalted butter
1-2 long sprigs rosemary
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup brown sugar
1 egg
1 tsp vanilla
Slivered almonds (optional)
To make: Adjust oven rack to middle position and preheat oven to 350°F. Line 8x8 pan with parchment paper. Place butter and rosemary in a small saucepan over medium heat. Cook, stirring occasionally, until melted. Continue to cook until it is fragrant and a nutty brown color — seeing foam is normal. Take off the heat and pour through a sieve into a large bowl. Do not dispose the rosemary, save for later. Let butter cool to room temperature. In a small bowl, crumble rosemary leaves (they will be brittle and crumble easily) and whisk together with flour, baking powder, salt, and leftover rosemary leaves. Add brown sugar to bowl with butter and whisk until smooth. Add egg and vanilla and whisk to combine. Stir in dry ingredients until just incorporated. Pour batter into pan and smooth top. Scatter slivered almonds on top. Bake until a cake tester inserted into the middle comes out clean, 20-25 minutes. Let cool at least 15 minutes before cutting.
Notes: You can make this recipe even more decadent by adding chocolate or butterscotch chips, or more nuts for crunch! Add after your dry ingredients. Next round, I’m going to experiment with using almond flour in place of AP and use less sugar.