Brown Butter Yuzu Blondie

Serves makes approx 20

Time 45 minutes

Ingredients

250g unsalted butter

1 ½ cups brown sugar

2 eggs + 1 yolk

2 tbsp vanilla extract

2.5 cups plain flour, sifted

1 cup desiccated coconut

¼ cup yuzu juice

1 tsp salt

For the Yuzu Curd

3 eggs 

¼ cup caster sugar

100g unsalted butter

2 tbsp yuzu juice

Icing sugar for dusting

Method

Preheat oven to 180°C

For the blondie mixture, to make brown butter, place butter into a saucepan and melt over medium-low heat. Cook, stirring gently for 4-5 minutes or until butter turns a light brown nutty colour.

Pour the brown butter into a large mixing bowl. Add the brown sugar and mix to combine. Add the eggs and yolk and vanilla extract. Stir to combine. Add the flour, coconut and yuzu juice and mix to just bring together. Be careful not to overmix.

Pour blondie batter into an oiled and lined brownie tray. Bake in the oven for 25-30 minutes or until a toothpick comes out clean or with a few crumbs on.

Cool before slicing.

While the blondies are cooking, to make the yuzu curd, add 3 cm of water to a pot. Place on stovetop and bring to the boil. In a metal bowl that will fit on top of the pot but not touch the water, add all curd ingredients. Gently mix together. Place the bowl on to the pot of boiling water and stir for 8-10 minutes until a smooth thick curd has formed. Remove and cover the curd surface with cling wrap to stop a skin being formed. Cool and serve on top of the sliced blondies.

Finish with a dusting of icing sugar.