Blondies... brownies' lighter, more brown sugary cousin!
These ones take advantage of quail eggs and their rich yolks, producing a creamy, buttery confection that's basically impossible to dislike.
Topped with brown butter buttercream icing and strawberries, no one is going to say no to these.
The Browned Butter
Melt butter in a pan over medium heat. Stir butter frequently to make sure it’s evenly browned.
As it melts, the butter will begin to foam and the colour will go from a light yellow to a golden brown (about 5–8 minutes.)
It will get a little foamy and once there is a nutty aroma, immediately remove the pan from the heat and pour the butter into a heat-proof bowl. If left in the hot pan, the butter will burn, so make sure to move quickly.
Preheat oven to 350°F (175°C).
Grease and line an 8x8" pan and set aside.
Start off by whisking together melted browned butter and sugar in a bowl until combined.
In a separate bowl sift flour, milk powder, salt and baking powder and set aside.
Whisk vanilla and quail eggs together in a small bowl and add into the sugar and butter mixture, whisking until smooth.
Add flour to the butter mixture and fold in just until fully combined.
Lastly, fold in the ruby chocolate and freeze-dried strawberries.
Pour batter into a lined pan and spread evenly.
Bake for 25–28 minutes. When tested with a skewer or toothpick it should still be a bit fudgy in the middle.
Once out of the oven, let cool completely. At this point, the blondie can be cut into squares and served or can be topped with brown butter buttercream and garnished with freeze-dried strawberries.
The Brown Butter Buttercream
Cream soft browned butter with stand-up mixer using the paddle attachment or a hand mixer until pale and fluffy.
Add sifted icing sugar and milk powder in three batches.
Add milk and keep beating for an extra 5 minutes. This will allow the buttercream to be very light and fluffy.
Spread on cooled blondies, garnish with freeze-dried strawberries and enjoy!