Brown Butter Blondies

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This article was published 15/12/2017 (3173 days ago), so information in it may no longer be current.

Here, brown butter boosts the blondies’ caramel flavour.

To decorate these for the holidays, you could press red and green or blue and white M&Ms into the dough before baking.

MAKE AHEAD: The blondies can be stored in an airtight container at room temperature for up to five days; to freeze them for up to three months, wrap individually in plastic wrap, then stash in a large, freezer-safe zip-top bag.

Adapted from a recipe at seriouseats.com.

Brown Butter Blondies

Makes 12 pieces

Ingredients
90 ml (8 tbsp or 1 stick) unsalted butter, plus more for the pan
250 ml (1 cup) flour
2.5 ml (1/2 tsp) baking powder
1 ml (1/4 tsp) salt
250 ml (1 cup) packed light brown sugar
1 large egg
5 ml (1 tsp) vanilla extract

Preheat the oven to 175 C (350 F). Use a little butter to grease a 20-cm (8-inch) square baking pan.

Melt the stick of butter in a small saucepan over medium heat. It will foam; continue to cook until the melted liquid smells nutty and turns brown. Watch closely to avoid burning or scorching, and reduce the heat as needed. Pour through a fine-mesh strainer into a heat-proof bowl; let cool.

Whisk together the flour, baking powder and salt in a medium bowl.

Add the brown sugar to the cooled brown butter, whisking until smooth, then add the egg and vanilla extract. Whisk until well incorporated. Stir in the flour mixture to form a smooth, soft dough. Transfer to the baking pan and smooth into an even layer. Bake (middle rack) for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean.

Cool for 15 minutes before cutting into 12 equal pieces.

— Washington Post