Browned Butter Blondies Recipes

BROWNED BUTTER BLONDIES

Steps:

• Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into bowl. Refrigerate 15 minutes.
• Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
• Add brown sugar, eggs and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in pecans and white baking chips. Spread into prepared pan.
• Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
• Lift blondies from pan, using foil ends. Cut into squares.

BROWN BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
• Sift flour, baking powder, and salt together in a bowl. Set aside.
• Melt butter in a saucepan over medium heat, swirling constantly until golden brown, bubbling, and fragrant, 3 to 5 minutes. Remove from heat and let cool for 5 to 7 minutes.
• Beat brown butter and brown sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in flour mixture just until incorporated. Fold in walnuts and semisweet chocolate chips. Spread batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes. Let cool completely before slicing into 18 blondies. Dust with powdered sugar.

BROWN BUTTER BLONDIES

Steps:

• 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
• 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
• 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
• Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
• 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
• Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.

BROWN BUTTER WHITE CHOCOLATE BLONDIES

Steps:

• Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
• Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
• Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
• Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

GOOEY BROWN BUTTER BLONDIES WITH PECANS

Steps:

• Brown butter mixture:
• Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
• Blondie:
• Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
• Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
• Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
• Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
• Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

BOURBON BROWN BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
• Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
• Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.