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Brown butter blueberry and oat milk chocolate blondies

• Edd Kimber

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Serves 9 - 12

Easy

Prep: 25 mins

Cook: 25 mins

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Naturally gluten-free oat flour creates a dense, fudgy texture and depth of flavour in these blondies, studded with fruit and chocolate

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Try Edd Kimber's brown butter blueberry and oat milk chocolate blondies, then try chocolate brownies, biscoff blondies, white chocolate fudge cake and more chocolate desserts.

This recipe is in celebration of one of my favourite ingredients, oat flour. This naturally gluten-free flour not only helps create fabulous texture but also adds the flavour you’d expect from oats: subtle sweetness and a warm nuttiness. Used to make blondies, the texture is dense and a bit fudgy, while also a touch cakey but with plenty of chew. To partner with the oats, these blondies are studded with blueberries and milk chocolate. A perfect treat for a road trip or any other summer adventure.

Brown butter blueberry and oat milk chocolate blondies recipe

Ingredients

Nutrition

• 125g unsalted butter

  cubed, plus extra for the tin

• 20ml milk

• 2 tsp vanilla extract

• 2 eggs

• 225g soft light brown sugar

• 175g oat flour

• 75g milk chocolate

  roughly chopped

• 100g blueberries

Nutrition: per serving (12)

• kcal262
• fat12g
• saturates7g
• carbs33g
• sugars23g
• fibre2g
• protein4g
• salt0.2g

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Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Lightly butter a 20cm square baking tin and line with baking paper.

• step 2

  Melt the butter in a small pan over a medium heat and continue to cook until browned. At first, the butter will splatter loudly as the water cooks out. Once the noise settles and the butter starts to foam, look out for brown flecks in the butter – this is when it has become brown butter. Pour the butter into a small heatproof jug and add the milk and vanilla.

• step 3

  Put the eggs and sugar in a large bowl and whisk using an electric whisk for 2-3 mins or until the mixture is thick and pale. With the mixer running, slowly pour in the brown butter until fully combined. Add the flour and ¼ tsp of fine sea salt, and mix until a smooth batter forms. Add most of the blueberries and chocolate, reserving a little of each for decoration, and gently fold in until evenly distributed.

• step 4

  Scrape the batter into the tin and spread out into an even layer. Scatter over the reserved blueberries and chocolate.

• step 5

  Bake for 20-22 mins or until a skewer inserted into the middle of the blondies comes out with moist crumbs attached but no raw batter. Set aside to cool slightly before transferring to the fridge to chill completely. Once cold, cut into squares and serve. They will keep in the fridge for two days but are best eaten sooner because of the fresh fruit.

More ways with blueberries

Authors

Edd KimberBaking columnist

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