Macadamia and Brown Butter Blondies

Name: Macadamia and Brown Butter Blondies
Yield: Makes 12
Ingredients: Nonstick vegetable oil spray; ½ cup (65 g) whole raw or toasted macadamia nuts; ½ vanilla bean, split lengthwise; 18 Tbsp. unsalted butter; ¾ cup plus 2 Tbsp. (105 g) all-purpose flour; ¾ cup (85 g) barley flour; 1¾ tsp. baking powder; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; 1 cup plus 7 Tbsp. (packed; 285 g) dark brown sugar; 2 large eggs; 1 tsp. vanilla extract; 2 pints ice cream of choice (optional)

By Roxana Jullapat

January 12, 2021

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At her L.A. bakery Friends and Family, Roxana Jullapat bakes these blondies in a round cake pan, which ensures that each slice has a chewy, toasted edge and a soft center. “This caramel-flavored treat demonstrates the powerful pairing of brown butter and barley,” Roxana writes in her cookbook Mother Grains (out April 2021). Barley flour gives baked goods a silky, chewy texture, dense crumb, and butterscotch-y flavor. Want to experiment? Make these with 3⁄4 cup (80 g) einkorn flour in place of the barley flour for an even chewier blondie.

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