Name: Brown Butter Blondies
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 18 blondies
Ingredients: 3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan; 3 cups light brown sugar; 3 extra-large eggs; 1 1/2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 1/2 teaspoons kosher salt; 3/4 cup toasted walnuts, roughly chopped; 1/2 cup white chocolate chips

Directions

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. 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 the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (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 individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

Recipe adapted from: "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman and Sara Gonzales. Copyright William Morrow Cookbooks; Illustrated edition (October 6, 2015) Provided courtesy of Duff Goldman. All rights reserved.

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Brown Butter Blondies

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