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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
The definitive food science reference — covers every culinary technique
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Preheat your oven to 350 degrees. Line a 9X13 pan with aluminum foil, leaving an overhang on all four edges. No need to grease the foil; check the amount of butter in the recipe if you need convincing! Brown yo' butter a la Joy's method. Be sure to let it cool completely so that it doesn't melt your chocolate! Alternatively, use it warm to get some swirled chocolate action. Up to you. Whisk flour and salt together. Set aside.
Pour cooled brown butter into a large bowl. Add the sugar and whisk well. Add the eggs and yolk, followed by the vanilla. Mix well.
Add the flour mixture in with the wet ingredients. If using GF flour, mix the daylights out of it! You do not have to worry about the batter becoming tough. If using glutinous flour, caution yourself against overtaxing so as to avoid blondies that are leather-like in texture. This is never pleasant. Fold in your chocoalate/nuts/whatever other little goodies you've got in mind.
Pour your batter into the prepared pan, sprinkle with sea salt, and bake for about 27-30 minutes. GF blondies can take a bit longer to bake. Either way, look for golden, crispy edges and a softer middle. Allow the bars to cool and firm up a little, and then dig in and enjoy!
*Chef's tip*- These little munchkins pair beautifully with a scoop of vanilla ice cream and a drizzle of homemade salted caramel.