Brown Butter Traybake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This brown butter traybake is my go to when I want something impressive but don't want to spend all day in the kitchen. The whole thing comes together in just an hour, and honestly, it's so simple that even if you're new to baking, you'll nail it. I love using almonds in this because they add such a lovely nutty flavor and a bit of texture, plus they're packed with protein and healthy fats that make this feel a bit more nourishing than your average sweet treat. The brown butter gives everything this deep, toasty richness that feels fancy but requires barely any extra effort. It's perfect for a weekend bake when you want something warm and comforting without the fuss.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbrown sugar
- 100 gunsalted butter(at room temperature)
- 50 mlgolden syrup
- 2eggs
- 100 gplain flour(for dusting)
- 100 gfinely chopped almonds
- 5 gsalt
- 1 gground cinnamon
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm x 20cm traybake tin.
Tip: Line the tin with parchment paper for easy removal.
- 2
Cream the butter and golden syrup together in a large mixing bowl until light and fluffy.
Tip: Use an electric mixer for this step, if desired.
- 3
Gradually add the brown sugar to the bowl and mix until combined.
Tip: Be careful not to overmix.
- 4
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
Tip: Make sure the eggs are at room temperature for the best results.
- 5
In a separate bowl, whisk together the flour, salt, and cinnamon.
Tip: Make sure to sift the flour for an even texture.
- 6
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix, or the batter will be tough.
- 7
Stir in the chopped almonds.
Tip: Make sure they're evenly distributed for a nice texture.
- 8
Pour the batter into the prepared tin and smooth the top.
Tip: Make sure the edges are even for a perfect traybake.
- 9
Bake for 40 minutes, or until a toothpick inserted into the centre comes out clean.
Tip: Don't overbake, or the traybake will be dry.
- 10
Remove from the oven and let cool in the tin for 10 minutes.
Tip: Then, transfer to a wire rack to cool completely.
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