Spiced brown butter and pineapple blondies

Name: Spiced brown butter and pineapple blondies
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Makes 9
Ingredients: 160g unsalted butter, cubed; ¼ tsp ground cardamom (from about 10 pods – see Be A Better Cook); ½ tsp ground turmeric; ¼ tsp ground cloves (from about 5 cloves – see Be A Better Cook); 150g white chocolate, roughly chopped, plus extra to serve; 160g light brown sugar; 2 medium eggs; 200g plain flour; ½ tsp baking powder; ½ tsp fine salt; ¼ pineapple (around 200g), cut into 1cm discs; Specialist kit; 20cm square baking tin

Portion size: Makes 9
Prep time 20 min. Cook time 40 min
Difficulty: easy

Freezable

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Nutty brown butter, warming spices and fresh, sweet pineapple take these blondies to sophisticated heights. And while other fruit might collapse in the heat, robust pineapple has enough structure to maintain a beautifully juicy contrast.

Discover more delicious pineapple recipes.

Before you start

Be a better cook To grind whole cardamom, bash the pods using a pestle and mortar, then remove the green husks and grind the small black seeds within. For cloves, pick out and crush the ball at the top of the stalk between your fingers. The woody stalks don’t grind down too well but they’re still good for infusing flavour, so put them back in the jar.

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Ingredients

160g unsalted butter, cubed
¼ tsp ground cardamom (from about 10 pods – see Be A Better Cook)
½ tsp ground turmeric
¼ tsp ground cloves (from about 5 cloves – see Be A Better Cook)
150g white chocolate, roughly chopped, plus extra to serve
160g light brown sugar
2 medium eggs
200g plain flour
½ tsp baking powder
½ tsp fine salt
¼ pineapple (around 200g), cut into 1cm discs

Specialist kit

20cm square baking tin

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Method

Line the tin with baking paper and heat the oven to 170°C/ 150ºC fan/gas 3½. Melt the butter in a small pan with a pinch of salt and cook until it turns a golden nutty brown (about 8 minutes). Take it off the heat, stir in the spices, then leave to cool for 5 minutes. Add 100g of the white chocolate and whisk until melted and smooth.
Put the sugar and eggs in a large bowl and whisk with an electric whisk for 5 minutes until pale and doubled in volume. Fold in the white chocolate mixture, followed by the flour, baking powder and salt, using chopping and folding movements to keep the mixture airy and voluminous. Pour into the lined baking tray.
Carefully remove the woody core from each pineapple slice (use a small pastry cutter or a sharp knife). Cut the rings in half, then lay on top of the blondie mixture in staggered rows. Bake for 35-40 minutes or until a knife comes out clean when pushed into the centre. Leave to cool before slicing into 9 squares and grating a little extra white chocolate over the top.
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