I've been having a thing for raspberries recently. Like, a serious thing.
Like so serious that if the raspberries were a guy, our friends and family would be wondering when raspberries would propose to me. (Does that make sense? It does to me.)
So, naturally, I figured I had to use raspberries in baking. But when I think of baking with fruit, I just sort of don't know what to do. Like, how are you supposed to incorporate them? Do you blend them? Keep them whole? Will they be the lone flavor? It seems more daunting and complicated to bake with fruit than with, say, chocolate.
So I stuck with the familiar and made sure there was some familiar chocolate in there. In the form of Nutella. Because Nutella and raspberries are meant to be together. I would say raspberries and Nutella go together better than me and raspberries. If raspberries proposed to Nutella, I wouldn't even be upset.
I considered doing just straight up Nutella brownies and then putting raspberries in them. But I thought, that's kinda boring. And that's basically what Molly already did but minus the frosting, and I had come up with the idea for these blondies in my head and I was just not going to let it go. And I'm glad I didn't.
The brown butter really brings these to the next level. Like if it were just Nutella brownies, it would be okay. Delicious maybe. But with brown butter adds another layer and makes them more complex (but not too complex, ya know? Like it makes it more interesting without making it sooooo interesting that you tastebuds explode).
And my adding raspberries to these, it makes the blondie directly around each raspberry super gooey. These are like the ooey-gooiest blondies ever. The first time I made them and swirled Nutella into them, but that made them almost too gooey. But, if gooey floats your boat, swirl in some Nutella. Or spread it on top. Or make a sandwich with a blondie on each side and Nutella in the middle. Who cares, summer's almost over, you won't need that beach body for that much longer, right?
Brown Butter Nutella Raspberry Blondies
1 1/4 sticks (5 ounces) unsalted butter
1 3/4 cup packed light brown sugar
2 large eggs plus 1 egg large yolk
1/4 cup Nutella
2 teaspoons pure vanilla extract
heaping 1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup raspberries
Optional: Nutella for swirling (warning: will be veerrrrry gooey), chocolate chips, other berries
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well. This recipe can be easily doubled and baked in a 9×13-inch pan.
In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
To the large bowl with the butter, add the sugar, eggs and yolk, Nutella, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Spread the batter into the prepared baking pan. Top with your desired amount of raspberries (and other toppings if desired). Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.
Blondie recipe adapted from Joy the Baker