Side Pannel
Browned Butter Chocolate Chip Blondies
Browned Butter Chocolate Chip Blondies
- Recipe Submitted by maryjosh on 07/03/2018
Ingredients List
- 1/2 cup unsalted butter (1 stick), browned
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 scant cup all-purpose flour (I used 1 cup minus 2 tablespoons)
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large skillet add the butter and heat over medium heat to melt, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. Set aside to cool for 10 minutes so you don’t scramble the egg.
Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula, and bake for about 20 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 1 hour before slicing and serving.
To a large skillet add the butter and heat over medium heat to melt, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. Set aside to cool for 10 minutes so you don’t scramble the egg.
Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don’t overmix.
Add the chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula, and bake for about 20 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 1 hour before slicing and serving.
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