Preheat the oven to 350°F and line an 8-inch square pan with parchment.
First up we’ll brown the butter. In a saucepan over medium heat, add the butter and let it melt, swirling every here and there, until it smells nutty and turns amber, about 4-5 minutes then pour it into a medium sized bowl to let cool for a few minutes.
Whisk the brown sugar into the brown butter, then add the egg, yolk, vanilla and yuzu juice and whisk smooth. Fold in the flour and salt just until combined, stop there, since overmixing is what makes blondies cakey instead of chewy and chewy is what we are after. Fold in most of the white chocolate, saving a handful for the top.
Spread into the pan, scatter the reserved white chocolate over top, and bake for 22 to 25 minutes, until the edges are set and golden and the centre is just barely set. A slight underbake is what keeps them chewy and a little fudgy. Cool completely in the pan before cutting.
Espresso Chocolate Crinkles
Portion Size
Makes about 20
Ingredients
170 g dark chocolate, finely chopped
¼ cup neutral oil, such as grapeseed or sunflower
¾ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 tbsp espresso powder
1 tsp vanilla
1 cup all-purpose flour
¼ cup cocoa powder
¾ tsp baking powder
½ tsp salt
¼ cup granulated sugar and ½ cup icing sugar, for rolling
Directions
Place the chopped chocolate and oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring well in between each, until melted and smooth. Alternatively, place the bowl over a saucepan of barely simmering water and stir until melted. Let cool slightly.
In a large mixing bowl, whisk the brown sugar, granulated sugar, eggs, espresso powder and vanilla until smooth and slightly thickened, then stir in the melted chocolate. Fold in the flour, cocoa, baking powder and salt until just combined. Cover and chill until firm enough to scoop, about an hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Scoop or roll the dough into 1 ½ tablespoon balls (about 30g), then roll each first in the granulated sugar and then generously in the icing sugar. Space them about two inches apart on the prepared baking sheets and bake for 10 to 12 minutes, until puffed and cracked with set edges but still soft in the middle. Let them cool on the baking sheets for about 5 minutes then transfer them to a wire rack to cool completely. Enjoy!
