Drop Everything and Make These Mango & Brown Butter Blondies

Mango & Brown Butter Blondies

Much like plantains, I wish I could put mangoes in every recipe. Make these blondies and you’ll see what I mean. Seriously: Drop what you’re doing and start making these right now if you can, since simply explaining how the fruit’s signature gooeyness complements the rich notes of butter and caramel, or how it all just melts on the tongue, is never going to beat the pure comfort of eating one. Frozen mango and fresh ripe mango work equally well here. It’s your call on this one.

MANGO JAM

• 3 mangoes, pitted, peeled, and diced (450 g), or 16 ounces (450 g) frozen diced mango

• 1 1/2 cups (300 g) granulated sugar

• 1/2 teaspoon kosher salt

• Juice of 1 lemon

• 2 tablespoons all-purpose flour

BLONDIE BATTER

• 3/4 cup (170 g) Browned Butter (page 277), melted and cooled slightly

• 3/4 cup lightly packed (150 g) light brown sugar

• 1/4 cup (50 g) granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

• 3/4 cup (105 g) all-purpose flour

• 1 1/2 teaspoons kosher salt

• 1 teaspoon baking powder

• ¼ teaspoon citric acid

1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.

2. MAKE THE MANGO JAM: In a large saucepan, combine the mango, sugar, and salt and cook over medium heat until the mango is softened, about 10 minutes. Transfer the mango pieces to a blender, leaving the syrup in the pan. Cook the syrup until thick, about 5 minutes more.

3. Remove from the heat.

4. Puree the mango chunks in the blender, adding as much of the syrup as you need to achieve a consistency like thick baby food. Add the lemon juice and blend for 1 minute. Add the flour and blend for 1 minute more.

5. MAKE THE BLONDIE BATT ER: In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter, brown sugar, and granulated sugar on medium-low speed until aerated and paler in color, 4 to 5 minutes. With the mixer on medium-low speed, add the eggs one at a time, mixing until evenly combined and scraping down the sides and bottom of the bowl after each addition. Add the vanilla and mix to incorporate.

6. In a large bowl, whisk together the flour, salt, baking powder, and citric acid to combine. Add the dry ingredients to the mixer bowl with the wet ingredients and pulse the mixer on and off, almost like you’re trying to jump-start a car, so the flour gets gradually incorporated without flying all over your kitchen.

7. When the dry ingredients are mostly combined, mix on low for about 2 minutes, until the flour is no longer visible.

8. Pour half the blondie batter into the prepared pan and spread it evenly with an offset spatula or the back of a spoon. Spread the mango jam over the batter in an even layer, reserving a small amount for garnish.

9. Pour the remaining blondie batter on top of the mango jam and spread it evenly. It will be a bit difficult, but move slowly and with intention!

10. Add the last bit of mango jam on top of the batter and swirl with a wooden skewer.

11. Bake for 20 to 30 minutes, until golden brown. Remove from the oven and let stand until cool to the touch before cutting into 10 bars. Store in an airtight container in the fridge for a couple of days — that is, if you don’t eat them all in one sitting . . . I won’t judge.

Bodega Bakes by Paola Velez

Buy it

Recipe reprinted with permission from Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store by Paola Velez © 2024. Published by Union Square & Co. Photographs © 2024 Lauren V. Allen.