Recipes|Featured Main
Salted Brown Butter Blondies
Difficulty Level: Intermediate
-
Prep Time:30 Minutes
-
Cook Time:PT65M35 Minutes
-
Yield:12 servings
Ingredients
- 2 sticks (1 cup) unsalted butter
- 1 ½ cups brown sugar
- 2 eggs
- 2 tablespoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chips of choice: butterscotch, peanut butter, white or ruby
- ½ cup nuts of choice: walnuts, pecans, macadamia or peanut (optional)
- 2 teaspoons large flake salt of choice: Maldon, Icelandic, Pacific or Cyprus
- 2 sticks (1 cup) unsalted butter
- 354.88ml brown sugar
- 2 eggs
- 25.56g vanilla extract
- 473.18ml all-purpose flour
- 2.13g baking powder
- 2.13g kosher salt
- 236.59ml chips of choice: butterscotch, peanut butter, white or ruby
- 118.29ml nuts of choice: walnuts, pecans, macadamia or peanut (optional)
- 8.52g large flake salt of choice: Maldon, Icelandic, Pacific or Cyprus
Double down on decadence. Sweet and salty, buttery and nutty. These are drool worthy.
Preparation
STEP 1
In a medium-sized saucepan melt butter over medium heat. Swirl pan continuously while the butter melts so as to not burn the butter. Butter will foam and sizzle. Continue to cook and swirl for another 3-4 minutes until butter smells nutty. Remove pan from heat and allow butter to cool to room temperature.
STEP 2
Preheat oven to 350°F. Prepare a 9 x 13 baking dish (metal works best) with pan spray or butter and flour.
STEP 3
In a large bowl, combine sugar and browned butter and mix vigorously for one minute. Add eggs and vanilla and mix until loosely combined. Add flour, salt and baking soda and mix until all combined. Mix in chips and nuts if using.
STEP 4
Spread evenly into prepared baking dish and sprinkle top with finishing salt. Bake for 25 to 30 minutes until the edges begin to brown and the top looks slightly cracked. (A toothpick test will not work accurately for these).
STEP 5
Remove from oven and let cool completely before cutting and removing from pan (putting in the fridge or freezer helps). These will keep in the fridge for a week or more and at room temperature for several days.