Ingredients
Browned Butter Blondies
- 284 grams Unsalted Butter
- 225 grams Light Brown Sugar
- 85 grams Granulated Sugar
- 30 grams California Dried Figs Juice Concentrate
- 9 grams Vanilla Extract
- 133 grams White Rice Flour
- 123 grams Potato Starch
- 96 grams Tapioca Starch
- 6 grams Baking Powder
- 5 grams Salt
- 1.5 grams Xanthan Gum
- .5 grams Ground Cinnamon
- 160 grams Whole Eggs
- 160 grams Tahini
- 215 grams California Dried Figs E-Diced
California Fig Glaze
- 150 grams Powdered Sugar
- 40 grams California Dried Figs Juice Concentrate
- 20 grams Water
- California Dried Figs E-Diced for topping
- Fleur de Sel (optional)
Directions
Preheat a convection oven to 325°F (163°C). Grease and line a half-sheet pan with parchment paper.
To make the Blondies, melt the butter in a large saucepan over medium heat, swirling occasionally until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
Add the brown sugar, granulated sugar, California Dried Figs Juice Concentrate, and vanilla to the saucepan and whisk until combined. Set aside.
Stir together the white rice flour, potato starch, tapioca starch, baking powder, salt, xanthan gum, and cinnamon in a medium bowl.
Transfer the cooled butter and sugar mixture from the saucepan to the bowl of a stand mixer fitted with a paddle attachment. You can also mix the ingredients by hand in a large mixing bowl.
Gradually add the dry ingredients to the mixing bowl, mixing until a thick batter forms. Add the eggs and tahini and mix just until almost blended.
Gently fold in the California Dried Figs E-diced until evenly distributed throughout the thick batter.
Pour the batter onto the prepared sheet pan, spreading it out evenly with an offset spatula.
Bake until the edges are golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove the pan from the oven and allow the blondies to cool completely in the pan before glazing.
When the blondies are mostly cooled, make the glaze by whisking together the powdered sugar, California Dried Figs Juice Concentrate, and water in a bowl until smooth and then spread over the pan of blondies. Sprinkle the glaze with chopped California Dried Figs E-diced as desired. Sprinkle with fleur de sel, if desired.
Allow glazed bars to set at room temperature for 1 hour, and then chill in the cooler for an hour before slicing. The bars slice more cleanly when they are chilled.
Developer Notes
I like to make a small amount of a basic white glaze with 50 grams powdered sugar and about 1 to 1 1/2 teaspoons of water which I stir until smooth. I use a cornet to stripe the end of the bars before adding chopped California Dried Figs E-Diced to help them adhere to the bar.
Do not use potato flour. Do not use sweet rice flour or superfine rice flour.