Browned Butter White Chocolate Blondies with delicious chunks of apricots are going to be your new brownie alternative! I know devouring a couple of of these squares always puts a smile on my face.
If you haven’t already noticed, I’m a big fan of browned butter. The soft butty flavor and richness it adds to bake goods is pretty hard to do without once you’ve tried it.
Apricots and White Chocolate
Either you love white chocolate or you don’t. I happen to find it quite tasty in brownies, blondies, and cookies. Mix in some dried fruit and its even better. I love eating dried apricot cookies so I thought why not make a blondie version!
For this recipe I used dried Turkish apricots for a milder flavor in comparison to the super tangy California apricots. I suggest picking your favorite based on supply and desired taste.
The white chocolate chips add a bit of creamy sweetness that compliments the apricot and nutty brown butter flavor. Can we say blondie cookie flavor party?!
WHEN ARE BLONDIES DONE?
Let’s start by remembering to never over bake your blondies! The residual heat from the pan will always continue to cook them a bit longer once removed from the oven. So, if you bake them too long, they will be hard and overdone once cooled.
White chocolate blondies are done when they start to pull away from the pan. The color will be rich and golden and the middle will be slightly under done. Blondies will finish baking in the center as they cool. Leaving you with a nice crinkled crust, chewy edge, and perfect melt in your mouth centers.
How to Store Blondies
Store blondies in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. To freeze white chocolate blondies wrap in plastic wrap and place in air tight container for up to 3 months.
Apricot White Chocolate Blondies
- 1 Cups (226 grams) Unsalted Butter browned
- 1 ½ Cups (250 grams) Light Brown Sugar packed
- 2 Eggs room temperature
- 1 Tablespoon Vanilla Extract
- 1 Cup (125 grams) All Purpose Flour
- 1 Cup (125 grams) Bread Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- ¾ Cup White Chocolate Chips
- 1 Cup Chopped Dried Turkish Apricots
- Preheat oven to 350 F ( 176 C).
- Prepare a 9 x 9 inch baking pan with cooking spray and line with overhanging parchment paper.
- Place butter in a large saucepan on medium high heat. Stir occasionally as butter melts.
- Once it has completely melted, continue to stir as it crackles and pops. As it begins to brown it will start to foam. Once the sizzling subsides and brown bits start to collect at bottom of pan, the butter has browned. There should be a lovely nutty aroma!
- Transfer butter to a large bowl and allow to cool completely about 15-20 minutes.
- Meanwhile, in a separate bowl hand whisk together, flours, salt, and baking powder. Set aside.
- Once butter has cooled, add the brown sugar and stir with wooden spoon or spatula until well mixed. Then add eggs and vanilla stirring until smooth and shiny.
- Slowly spoon flour mixture into glossy butter mixture and stir until just combined. Don't over mix.
- Next add the white chocolate chips and dried apricot chunks. Fold into batter until dispersed.
- Spoon blondie batter into the prepared pan and level with an offset spatula. Place in oven and bake for 28-30 minutes or until golden brown and the top is just starting to crack.
- Remove pan from oven and set on cooling rack. Let cool completely before lifting from pan by pulling upward on overhanging pieces of parchment paper. Cut into squares and enjoy!