Adapted from Simply Recipes’ blondie recipe
Notes: 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 like to double the original recipe 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.
Update 2-14-2013: For even chewier blondies, omit the baking soda, decrease the baking powder by half (so use 1/2 tsp.), and use 1.75 cups (7.875 oz. / 223 g) flour. I thought these changes made the best batch yet. I also used dark brown sugar, which may have made a difference, and I sprinkled an additional 1/4 teaspoon of Maldon sea salt on top. Update 5-13-2013: If you are using an 8×8-inch pan, do not omit the baking soda, and use 3/4 teaspoon baking powder — the blondies will be super dense (and somewhat undercooked) if you do.
- 1 cup (8 oz. / 227 g) unsalted butter
- 2 cups (9 oz. / 255 g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp Maldon sea salt*
- 2 eggs
- 1 1/2 cups (11.25 / or 320 g) packed light or dark brown sugar**
- 1 1/2 tsp vanilla extract
- 2/3 cup white chocolate *** (about 3 oz / 86 g)
* I have only made these with Maldon sea salt but I suspect fleur de sel can be used in the same quantity. If you don’t have sea salt on hand, I wouldn’t use much more than 1/2 teaspoon of kosher salt or a 1/4 teaspoon of table salt.
** Original recipe calls for dark, but I always use light…just what I have on hand.
*** If you use white chocolate, I suggest cutting up a white chocolate bar versus using white chocolate chips, which really are not very tasty…have you tried a white chocolate morsel on its own recently? Not very tasty. I can only find Ghirardelli white chocolate bars at my grocery store, but I have heard great things about Valhrona white chocolate if you can find it. And if you don’t like white chocolate, use your favorite mix-in: chocolate chips, toffee bits, almonds, walnuts, pecans, butterscotch bits … whatever your heart desires.
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: brown, butter, blondies