Pistachio Brown Butter Cake

If the smell of making browned butter hasn’t convinced you to make something delicious yet… this is your sign!

These amazing little cakes are sweet, luxurious, and will be loved by all!

Yield: 6 Pieces (2”x4”)

Prep Time: 30 minutes

INGREDIENTS:

• 75g Brown Butter, melted

• 115g All Purpose Flour, sifted

• 150g Granulated Sugar

• 1/2 Cup Ground Pistachios

• 4 Egg Whites

• 1/2 tsp Baking Powder

• 1/2 tsp Kosher Salt

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Combine all dry ingredients (flour, sugars, pistachios, baking powder, salt) to base of stand mixer, or large mixing bowl, if mixing by hand. Whisk to combine.

3. Add brown butter and egg whites to your bowl.

   *note that melted butter should be somewhat cooled, and not extremely hot to mix correctly

4. Stir or mix ingredients until fully combined, do not overmix.

5. Generously grease, or pan spray your baking molds. If you do not have an exact 2” by 4” mold, you can use any size, larger or smaller, just keep in mind that cooking times will vary.

6. Add cake mixture to molds, filling them 3/4 of the way up. Bake for ~15 minutes or until golden brown and the tip of a cake tester (or knife) can be inserted and removed cleanly.

7. Allow to cool 15 minutes before removing from molds. Store in an airtight container for 3 days.

RECIPE NOTES:

• This brown butter cake is one of my all-time favorite desserts! It can be easily customized based upon what ingredients you have at home. Try using different nuts, or adding fresh diced apples or pears for a fruit twist.

• This recipe uses weight in grams for measuring some items. Baking in general is so precise and calculated, so by using a kitchen scale you can achieve the most accurate results.

• As mentioned above, any smaller sized baking molds will work for this recipe, you will just need to monitor your cooking times, and check for doneness once you see the tops beginning to brown.