I was going to a party at a friend’s and wanted to bring some baking. I have been hankering to try out an icing technique on cake but didn’t want to have to haul a big cake 1.5 hours on transit. Instead I decided that some blondies with brown butter and chocolate would be the tasty answer! These are a mouthful, both in name and in flavour. Let’s call them BBCCBs. They are tasty, nutty, fudgy but not too sweet. These are an awesome way to use brown butter!
The recipe is simple and is adaptable. I thought about adding some coconut and cardamom to add some more depth of flavour but wanted to try them on their own first, worth it.
Brown Butter Chocolate Chip Blondies
Adapted from Martha’s.
- 1 1/4 cups butter
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 2 cups packed brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 tsp vanilla
- 1 cup semi-sweet chocolate chips
- In a saucepan over medium heat, cook the butter , swirling, until it turns golden brown. Remove from heat and let cool (this will take some time, I poured it into a bowl and let it cool in the fridge to be a bit faster, but don’t let it harden).
- Preheat oven to 350°F. Grease a 13 x 9-inch pan; line with parchment paper; grease parchment. Set aside.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, stir brown butter and both sugars until combined. Beat in eggs until light and fluffy, about 3 minutes. Add vanilla and beat until combined. Gradually add flour mixture, beating until thoroughly combined. Stir in chocolate chips by hand. Pour mixture into prepared pan.
- Bake 30-35 minutes, or until toothpick inserted into center comes out clean. Transfer to a wire rack and cool completely.
- Cut, eat, swoon.