PRESENTED WITH a blondie and a brownie, most people will reach for the brownie. Top the blondie with a thick layer of sliced almonds suspended in rich caramel, and the odds will tilt sharply in the other direction.

Even without the showstopper topping, these blondies make an excellent case for the virtues of brown butter, or beurre noisette. In the course of browning, the butter’s water evaporates and its milk solids caramelize, concentrating the flavor and rendering it considerably richer and more complex. The aroma, meanwhile,…

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