Kitchen Tips
- White baking chips are made mostly of milk, hydrogenated oil and sugar, so they won’t caramelize in the same way as white chocolate. Be sure to use good quality bars of white chocolate, containing at least 20% cocoa butter, for the best results.
- Roasted White Chocolate can be made up to a week ahead of time. Keep it stored in a container and refrigerated until ready to use.
- Lining your baking pan with parchment will allow you to easily transfer brown butter blondies to a rack for cooling.
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