Brown Butter Blondies
INGREDIENTS
•
Adapted from Simply Recipes’ blondie recipe
•
Yield: 16 blondies
•
Notes: As mentioned above, the original recipe, which is delicious, calls for melted butter not browned, much less salt, and 1/4 cup more brown sugar. I like to double the original recipe and bake it in a 9×9-inch pan, but if you only have an 8×8-i
•
1 cup (8 oz. / 227 g) unsalted butter
•
2 cups (9 oz. / 255 g) all-purpose flour
•
1 tsp baking powder
•
1/4 tsp baking soda
•
1 tsp Maldon sea salt*
•
2 eggs
•
1 1/2 cups (11.25 / or 320 g) packed light or dark brown sugar**
•
1 1/2 tsp vanilla extract
•
2/3 cup white chocolate *** (about 3 oz / 86 g)
•
* I have only made these with Maldon sea salt but I suspect fleur de sel can be used in the same quantity. If you don’t have sea salt on hand, I wouldn’t use much more than 1/2 teaspoon of kosher salt or a 1/4 teaspoon of table salt.
•
** Original recipe calls for dark, but I always use light…just what I have on hand.
•
*** If you use white chocolate, I suggest cutting up a white chocolate bar versus using white chocolate chips, which really are not very tasty…have you tried a white chocolate morsel on its own recently? Not very tasty. I can only find Ghirardelli
ADVERTISEMENT