Browned Butter White Chocolate Blondies
User Reviews
4.8
Browned Butter White Chocolate Blondies
Description
These Browned Butter White Chocolate Blondies start by carefully browning the butter on the stove until it develops a nutty aroma and deep color. This browned butter is then combined with brown sugar and allowed to cool before adding eggs and vanilla, ensuring a smooth batter. Flour, baking powder, and salt are stirred in, followed by a chill period for the dough to firm up. Once white chocolate chips and pecans are folded in, the batter is spread into a baking pan lined with foil or parchment for even cooking, avoiding glass pans due to uneven baking. The result is a blondie with a tender crumb and flavorful richness from the browned butter.
These blondies have a soft yet slightly chewy texture with sweet bursts from the white chocolate and optional crunch from pecans. Chilling the dough before baking helps maintain the chocolate chips' shape and promotes even baking. The recommended aluminum pan improves heat distribution for an even crust and center.
To serve, cut into bars and enjoy as a sweet snack or dessert. They pair well with coffee or milk. The recipe emphasizes careful butter browning and cooling, as well as avoiding glass pans to ensure consistent results.
Ingredients
- 12 Tablespoons butter 1 1/2 sticks, melted and cooled
- 1 1/2 cups brown sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup white chocolate chips
- 2/3 cup pecans optional
Instructions
- Heat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat. As it starts to heat up, swirl the pan around often. Once it starts to bubble, let it deepen for 3-4 minutes.
- Remove from heat and add brown sugar. Stir it for 1-2 minutes until the mixture is nice and glossy and all of the brown sugar is dissolved into the butter.
- Let cool. It can be cooled at room temperature or can be put into the refrigerator for 10-15 minutes. It needs to be cooled to room temperature before adding the eggs. You don't want scrambled eggs!
- Add eggs and vanilla and stir well.
- Stir in flour, baking powder, and salt.
- Before adding white chocolate chips, ensure the dough is chilled enough. You may want to put it in the refrigerator for a few minutes before adding white chocolate.
- Stir in white chocolate chips and optional pecans.
- Optional: Line a 8 x 8, 9 x 9, or 9 x 13 pan with foil or parchment paper. I DO NOT recommend glass baking pans as they don't bake evenly. I suggest using aluminum baking pans.
- Pour batter into pan of choice, smoothing top with a spatula.
- Bake until top is shiny and slightly cracked approximately 20-24 minutes.
- Let cool and cut into bars.
Notes
- Use an aluminum baking pan for more even baking rather than a glass pan, which can cook unevenly.
- Allow the browned butter and brown sugar mixture to cool to room temperature before adding eggs to prevent scrambling.
- Chill the dough before folding in white chocolate chips to help maintain their shape during baking.
User Reviews
Overall Rating
4.8
You'll Also Love
