Brown Butter Blondies
Easy and delicious. A cross between brownies and a cookie with the nuttiness of brown butter.
Servings: 20 pieces
Ingredients
- 250 g unsalted butter
- 340 g dark brown sugar
- 2 large eggs
- 1 tbsp vanilla
- 285 g plain flour
- 1 tsp salt
- 300 g white chocolate chunks, optional (sub other chocolate, nuts, sprinkles etc.)
Instructions
- Brown your butter. This involves melting the butter in a saucepan over a medium heat until brown flecks appear. Make sure to check out my post on how to brown butter if you're unsure. Leave cool in another bowl.
- Prepare a 9 x 9 inch tray and preheat your oven to 180°C/fan 170°C.
- In your mixing bowl, beat your sugar, eggs and vanilla. If you have a free standing mix, then turn the speed to low and stream in your cooled brown butter. If, like me, you have a handheld whisk, then add the butter gradually. Continue mixing until all combined.
- Add in your flour and salt and mix through. Finally fold through whatever additions you fancy - chocolate, nuts, sprinkles.
- Once your chocolate is evenly mixed through, pour your mixture into your prepared tin and smooth the surface. Bake for 30-35 minutes, or until the edges are set but the centre still looks a little gooey.
- Allow to cool almost completely before cutting into them. I'm excited for you!
Notes
- Baking time can vary, so please make sure to monitor them from 25 minutes.
- If they turn out cakey, then they are over baked, still delicious, but next time just bake them for a shorter time.
- Blondies are better under baked than over baked. They will continue to cook after you take them out of the oven.