Brown Butter Blondies

Name: Brown Butter Blondies
Ingredients: Adapted from Simply Recipes’ blondie recipe; Yield: 16 blondies; 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, but if you only have an 8×8-i; 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

Brown Butter Blondies was pinched from <a href="http://www.alexandracooks.com/2013/01/25/brown-butter-blondies-with-sea-salt/" target="_blank">www.alexandracooks.com.</a>

INGREDIENTS

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Adapted from Simply Recipes’ blondie recipe

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Yield: 16 blondies

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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, but if you only have an 8×8-i

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1 cup (8 oz. / 227 g) unsalted butter

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2 cups (9 oz. / 255 g) all-purpose flour

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1 tsp baking powder

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1/4 tsp baking soda

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1 tsp Maldon sea salt*

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2 eggs

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1 1/2 cups (11.25 / or 320 g) packed light or dark brown sugar**

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1 1/2 tsp vanilla extract

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2/3 cup white chocolate *** (about 3 oz / 86 g)

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* 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.

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** Original recipe calls for dark, but I always use light…just what I have on hand.

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*** 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

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