Brown butter pound cake petit fours

Name: Brown butter pound cake petit fours
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: En
Ingredients: 19 tablespoons unsalted butter; just under 2 cups Joseph's Grainery Soft White Whole Wheat Pastry Flour; 4 tablespoons corn startch; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup packed brown sugar; 1/3 cup granulated sugar; 4 large eggs; 1/2 teaspoon vanilla extract

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Dessert

Very Easy

45 min

Ingredients

19 tablespoons unsalted butter
just under 2 cups Joseph's Grainery Soft White Whole Wheat Pastry Flour
4 tablespoons corn startch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed brown sugar
1/3 cup granulated sugar
4 large eggs
1/2 teaspoon vanilla extract

Preparation

Preparation15 min

Cook time30 min

Preheat the oven to 325 degrees. Butter and flour a 9x9 pan. Place the butter in a 10 inch skillet over medium heat.
Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty (and oh, does it smell good!).
Pour into a shallow bowl and chill in the freezer until just congealed, approx 15-30 minutes.
In a 1 cup measuring cup, place 2 tablespoons of cornstarch and fill the rest of the measuring cup with Joseph's Grainery Soft White Whole Wheat Pastry Flour.
Empty this into a medium sized bowl. Repeat with the remaining 2 tablespoons of cornstarch. Then whisk together with the baking powder and salt.
Beat the brown butter and sugars together until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well.
Add the vanilla extract. Slowly stir in the flour mixture at a low speed until just combined.
Scrape the batter into the greased pan. Smooth the top by rapping the pan on the counter.
Bake until golden brown and when a toothpick inserted into the center comes out clean, about 30 minutes.
Allow to cool completely, so it won't crumble.