Brown Butter White Chocolate Blondies
- 2 sticks unsalted butter
- 2 cups brown sugar
- 2 eggs, at room temperature
- 4 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup white chocolate chips, plus more for the top
- Maldon salt to top
Preheat oven to 350F
Grease a 9×9-inch pan with butter and line it with parchment paper allowing it to come up the sides to help pull the blondies out of the pan when cooled.
Melt the butter in a medium sauce pan, stirring frequently until it smelly nutty and is a light brown color, about 4 minutes. Don’t walk away form the butter, it can go from brown to burnt in seconds.
Pour the browned butter into a medium glass bowl and set aside to cool slightly.
Meanwhile, whisk the flour, salt and baking powder together in a separate bowl.
Stir the brown sugar, eggs and vanilla into the brown butter until smooth.
Stir the dry ingredients into the butter mixture until just combined.
Fold in the white chocolate chips, then pour the batter into the prepared pan.
Bake for 25-30 minutes or until golden on the edges, but still slightly under baked in the center. Top with a few extra chocolate chips and a sprinkling of Maldon salt right when you take them out of the oven.
Let the blondies cool in the pan for 15 minutes before pulling them out using the sides of the parchment paper and let them cool the rest of the way on a cooling rack, then cut into squares and enjoy!