Brown Butter Blondies with Sea Salt
Description
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 double the recipe (reflected below) and bake it in a 9×9-inch pan, and although I have not tried it, a few of you have had success using an 8×8-inch pan with the double recipe, too.
Ingreadient :
- 1 cup (227 g) unsalted or salted butter (I always use salted)
- 2 cups (255 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/4 teaspoon (1.4 g) baking soda
- 1 teaspoon (5 g) Maldon sea salt
- 2 eggs
- 1 1/2 cups (300 g) packed light or dark brown sugar
- 1 tablespoon (11 g) vanilla extract
- 2/3 cup white chocolate (11o g)
Direction :
- Preheat the oven to 350 degrees. Line a 9×9-inch pan baking pan with parchment paper. (Alternatively, grease with butter.)
- Brown the butter: Place butter in a saucepan and bring to a bubble over medium heat. Let the butter gently bubble, swirling the pan occasionally, until the mixture smells nutty and starts turning brown. Before the mixture starts turning brown, the bubbles at the surface of the butter will get really small and will be moving rapidly — be careful at this point as the mixture can quickly turn from brown butter to burnt butter. The whole process should take about 10 minutes. Remove pan from heat and let cool slightly before using.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt and set aside.
- In a separate bowl, beat the eggs. Whisk in the brown sugar, browned butter, and vanilla extract and mix until smooth.
- Add the dry ingredients to the wet and stir together until just combined. Stir in your mix-ins of choice.
- Bake until a toothpick inserted in the center comes out clean, about 30 – 35 minutes.
