Brown Butter Blondie
Brown Butter Blondies
Yield: 1 9x13 pan
Prep time: 20 MinCook time: 30 MinInactive time: 15 MinTotal time: 1 H & 5 M
Over the years, I’ve found that blondies are a greatly underappreciated, and typically overcooked, dessert. Often thought of as a dry, dull cousin of the cookie, the blondie shines when the flavors of nutty browned butter are allowed to develop and the baker is careful to take the tray out at the right time. One should be able to see wet crumbs on your knife or toothpick, just like you would for a brownie. Just make sure you let it sit before serving or the residual heat won’t be enough to finish the job, or you’ll end up with a more sticky, glossy blondie like you see above.
Ingredients
Instructions
- Preheat the oven to 325 ˚F and butter a 9x13 pan.
- Brown one cup of butter in a pan and quickly store in a freezer until needed. If you don’t know how, you can use the guide from America's Test Kitchen or use the following instructions. Place one cup of butter in a pot over medium heat until the milk fats start to separate, the butter takes on a nutty aroma, and turns to an amber color, once there quickly remove off the heat and pour into a separate bowl. Put butter in the freezer to cool to room temperature.
- Using a knife, chop nuts of your choice into chocolate chip size pieces and then set aside.
- Whisk eggs and sugar together until the mixture is pale and significantly thicker.
- Beat in the cooled butter and vanilla until combined.
- Fold in flour and salt slowly so as to not over mix the batter.
- Once mostly combined, add the chips and nuts and finish folding. Once flour is gone, pour into a generously buttered pan.
- Bake for roughly 30-35 minutes. To check for doneness, insert a knife or toothpick into the middle of the pan. It should come out either clean or with dull crumbs, depending on your desired level of doneness.
- Let cool for 15 minutes before slicing and serving.
