"Warm, gooey browned butter blondie. Topped with fresh sweet peach jam.. and a big scoop of vanilla ice cream never hurt anyone."
Brown butter skillet blondie with peach jam
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Prep time: 5mins
Cook time: 30mins
Recipe Card
ingredients
Skillet blondie
- 1/2 stick butter
- 3 ounces chopped white bakers chocolate
- 1/4 cup cane sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla paste
- 1/2 teaspoon kosher salt
- 1 room temperature egg
- 3/4 cup gluten free baking flour
- 1/2 teaspoon baking powder
Method
Skillet blondie
Step 1
Preheat oven to 350.
Step 2
In a small (6.5") cast iron skillet, begin to brown butter on low heat. This means melting, and slowly cooking the butter until the milk solids separate, and turn brown. Careful not to burn, gently stir and scrape bottom of pan almost constantly. Remove from heat if butter begins to brown too quickly. Your cast iron will hold some residual heat.
Step 3
Once butter has browned, add white chocolate and stir to melt and combine.
Step 4
Add sugars, stirring to dissolve.
Step 5
Add vanilla and salt.
Step 6
Remove from heat, and allow to cool. This step is IMPORTANT.
Step 7
Once mixture has cooled, for probably about five minutes... quickly whisk in egg. You want the mixture to be cool, and egg room temp. so your egg doesn't scramble! Nobody likes scrambled eggs in their skillet blondie... nobody.
Step 8
Mix in flour, and baking powder.
Step 9
Bake for 25-30 minutes, until edges are set and blondie is golden brown. Allow to cool slightly before serving, topped with jam and ice cream.
ingredients
Peach jam
- 4 sliced peaches
- 1/2 lemon, zested
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
Peach jam
Step 1
Combine all ingredients in a small sauce pan.
Step 2
Cook on low heat, keeping at a light simmer... smash with wooden spoon as jam cooks to release peach juices and break down large pieces. A few hunks are okay, if you like a textured jam like I do :)
Step 3
Allow to cool slightly before topping blondie. Sprinkle everything with flaky salt and serve!