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Brown Butter Chocolate Chunk Blondies




Source of Recipe


internet


Recipe Introduction


Makes 16 blondies


List of Ingredients




½ cup (115g) unsalted butter
1 cup (200g) light brown sugar
1 large egg, room temperature
2 tsp. vanilla extract
1 cup (125g) all-purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup chopped semi-sweet chocolate or chocolate chips

Recipe



1. Brown the butter: Slice the butter into eight 1-tbsp. slices. Slicing ensures the butter melts down evenly. Melt over medium heat in a large saucepan or skillet. Use a light-colored pan so that you can see the color of the butter and know when it is browned. Using a wooden spoon or rubber spatula, stir occasionally to ensure the butter is browning evenly. Once completely melted, the butter will begin to foam up and take on a nutty aroma. Once it begins to turn tan, immediately remove the pan from the heat and pour into a medium heatproof bowl. This helps stop the cooking process. Allow the butter to cool for 10 minutes.

2. Meanwhile, preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the blondies once they have cooled.

3. In a large bowl, vigorously whisk the brown butter and brown sugar together until combined and no brown sugar lumps remain. Whisk in the egg and vanilla until combined. Set aside.

4. In a medium bowl, whisk the flour, baking powder, and salt together until combined. Slowly pour the flour mixture into the wet ingredients, stirring with a rubber spatula or wooden spoon until combined. Do not overmix. The batter will be very thick. Fold in the chocolate.

5. Pour or spoon the batter into the prepared baking pan. Bake for 25-28 minutes or until lightly browned on top. Allow the blondies to cool completely in the pan set on a wire rack. Once cool, remove the blondies from the pan using the overhang on the sides and cut into squares.

6. Store blondies in an airtight container at room temperature for up to 1 week. Blondies may be frozen up to 3 months. Thaw overnight in the refrigerator