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Per serving
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- 1
Brown the butter
Preheat the oven to 350F. Melt the 1 cup (2 sticks) of butter in a small saucepan over medium heat. Keep it on the heat, stirring occasionally, until the foam subsides and the butter turns golden and smells nutty. This is the whole secret here: browning the milk solids gives the blondies a deep, toffee-like, caramelized flavor that plain melted butter never will. The moment it smells nutty, pour it immediately into a mixing bowl so the residual heat from the pan doesn't scorch it.
- 2
Build the batter
Stir the brown sugar into the warm butter, then mix in the vanilla and the eggs. Adding the eggs after the butter has cooled slightly keeps them from scrambling. Add the flour, baking soda, and salt, and stir just until almost combined. Fold in the chocolate chips and stir only until you no longer see streaks of flour. Overmixing develops the gluten and makes blondies tough, so stop as soon as the batter comes together.
- 3
Bake
Spread the batter into a 9x13-inch pan and bake for 23 to 27 minutes, until the top is golden and just set. For gooey, fudgy centers, pull them on the early side when the middle still looks slightly underdone; they firm up as they cool. Let them cool in the pan on a wire rack before cutting into squares.
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Browned Butter Blondies
Created by: SugarAndButter
Ingredients
- 1 cup butter
- 2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup semisweet chocolate chips
Instructions
- Brown the butterPreheat the oven to 350F. Melt the 1 cup (2 sticks) of butter in a small saucepan over medium heat. Keep it on the heat, stirring occasionally, until the foam subsides and the butter turns golden and smells nutty. This is the whole secret here: browning the milk solids gives the blondies a deep, toffee-like, caramelized flavor that plain melted butter never will. The moment it smells nutty, pour it immediately into a mixing bowl so the residual heat from the pan doesn't scorch it.
- Build the batterStir the brown sugar into the warm butter, then mix in the vanilla and the eggs. Adding the eggs after the butter has cooled slightly keeps them from scrambling. Add the flour, baking soda, and salt, and stir just until almost combined. Fold in the chocolate chips and stir only until you no longer see streaks of flour. Overmixing develops the gluten and makes blondies tough, so stop as soon as the batter comes together.
- BakeSpread the batter into a 9x13-inch pan and bake for 23 to 27 minutes, until the top is golden and just set. For gooey, fudgy centers, pull them on the early side when the middle still looks slightly underdone; they firm up as they cool. Let them cool in the pan on a wire rack before cutting into squares.