I’m a big fan of chocolate chip cookies. But making classic brown butter blondies are way more relaxed with half the effort. You can use whatever bits of chocolate or nuts or dried fruits in your pantry, and everyone will love them. This recipe isn’t the fastest, but browning the butter before baking the blondies adds extraordinary flavor and makes for a more tender, crisp exterior.
- Cut 2 sticks unsalted butter into large pieces. Melt in a small saucepan over medium-high heat then continue cooking, swirling the pan occasionally — at first, it will simmer and look foamy, they will begin to brown, 10 to 12 minutes total.
- Let cool to room temperature, about 30 minutes. Meanwhile, heat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper so the parchment hangs off the two long slides to form a sling.
- Scrape the browned butter and the solids at the bottom into a stand mixer fitted with the paddle attachment.
- Add brown sugar and granulated sugar to the butter. Beat on low speed until just incorporated. Add eggs and vanilla extract and beat on medium speed until the mixture is lightened in color and fluffy, about 3 minutes.
- Add all-purpose flour, baking powder, and kosher salt and beat at low speed for 1 minute. Add mix-ins to the batter and fold in by hand with a large, wide spatula.
- Scrape the batter into the prepared pan and spread into an even layer.
- Bake until the edges are browned and the top is crackled and shiny, 22 to 25 minutes.
- Cool the blondies in the pan for 10 minutes. Then remove blondies out of the baking pan using the parchment paper, cut them on the parchment! Enjoy!