Super delicious and easy blondies made in one bowl without a mixer! These blond brownies start with tons of deeply browned butter and have a nutty and caramel flavor to die for.
Preparation:
To cook:
Level: Easy
Serves: 16
Ingredients
- 1 cup Butter
- 1-½ cup brown sugar
- 4 teaspoons Vanilla (not a typo!)
- 2 whole Eggs
- 2 cups All purpose flour
- 1 teaspoon Kosher salt
- 1-½ cup Chocolate chips or pieces
Preparation
Brown the butter. Put the butter in a skillet over medium heat. The butter will melt, then froth, then begin to brown on the bottom. This process will take about 10 minutes. Once the butter foams, stir almost continuously to allow the butter to brown but not burn. When most of the foam is gone and the milk solids are very brown in the bottom of the pan, turn off the heat, transfer the browned butter to a large bowl and let cool for 10-15 minutes until thickened. it is warm but not hot.
When ready to proceed, preheat oven to 350F and line a square pan (8×8 or 9×9) with parchment paper or cooking spray.
Returning to the cooled brown butter, add the brown sugar, vanilla and eggs to the bowl. Mix well to incorporate the sugar and the eggs into the butter.
Add the flour and salt and stir until the mixture is very smooth. The batter will be caramel colored and should be shiny. Stir in chocolate chips and transfer to baking dish.
Bake the blondies for 25-30 minutes until the edges start to pull away from the edges and the center is barely set. We’re going for gooey here.
Remove from the oven and let the blondies cool completely in the pan. Cut into small squares, serve, congratulate each other, decide if you want to share or not. Enjoy!
Remarks:
• You can brown the butter a little longer in advance and let it cool completely for a more “chocolate chip in a blondie” effect. Making the batter while the butter is still hot melts some of the chocolate chips, which gives a swirling effect, which I love. Both methods are delicious!
• I use salted butter to make this recipe. If you have unsalted butter, add a few extra pinches of salt to the batter. It is necessary to balance the sweetness of sugar and chocolate chips.
• Recipe from Food52.
