Name: Brown Butter White Chocolate Blondies
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 8 to 10 servings
Ingredients: 3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan; 3 cups lightly packed light brown sugar; 3 extra-large eggs; 1 1/2 teaspoons pure vanilla extract; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups white chocolate chips

Level: Easy

Total: 1 hr 55 min (includes cooling time)
Active: 15 min

Yield: 8 to 10 servings

Ingredients

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3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan

3 cups lightly packed light brown sugar

3 extra-large eggs

1 1/2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1 1/2 cups white chocolate chips

Directions

Watch how to make this recipe.

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.