Hot Cross Bun-inspired Brown Butter Blondies
BLONDIES
250 grams butter, diced
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon mixed spice
2 lightly packed cups brown sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
2 cups plain flour
1 teaspoon flaky sea salt
½ teaspoon baking powder, sieved
1½ cups roughly chopped leftover Easter chocolate (milk, dark or white)
3 tablespoons currants
TOPPING
75 grams milk chocolate, melted
2 teaspoons flaky sea salt, for sprinkling (optional)
EQUIPMENT: Grease a 20cm x 30cm slice tin and fully line with baking paper
Preheat the oven to 180°C regular bake.
BLONDIES: Put the butter in a medium pot and cook over medium heat for 4-5 minutes, swirling the pan often, until the butter is browned and smells nutty (be careful as it can burn easily). Immediately remove the pan from the heat, add the spices and stir to combine. Set aside to cool for 10 minutes.
In a large bowl, mix the browned spiced butter and brown sugar with a rubber spatula, until combined. Add the eggs, egg yolks and vanilla and mix well, until combined. Add the flour, salt and baking powder and fold together, until just combined and no streaks of flour remain. Fold through 1 cup of the chopped chocolate. Pour the batter into the prepared slice tin, spreading it out into an even layer. Sprinkle over the remaining ½ cup of chopped chocolate and the currants.
Bake on the middle oven rack for 20-25 minutes, until golden brown on top but still soft to touch and slightly jiggly in the center (you want them to be fudgy, not cakey). Cool then place in the fridge to cool completely. Cut the cooled blondies into about 15 squares.
TOPPING: Place the melted milk chocolate into a small piping bag, or a small snap-lock bag. Cut a small hole roughly 2mm in the corner of the bag and carefully pipe a cross on top of each blondie. Sprinkle over the flaky sea salt, if using. MAKES ABOUT 15 PIECES