I really do love brown butter. I have a habit of substituting it for plain butter any time I can get away with it! I especially love it when paired with brown sugar. Enter these blondies. A regular blondie is good, with their warm caramel-y notes, but the addition of brown butter really take them over the top. These smelled so good while baking, and when I took them to work today, you could smell them from about 20 feet in either direction! It didn’t take long for these to completely disappear. I based this loosely off of a recipe from allrecipes. I substituted the brown butter for regular, omitted the nuts, and mixed the chocolate chips into the batter. If you do like nuts, walnuts or pecans would work well here. These bake up with a thin crisp outer layer, a moist butter interior, and melty pockets of chocolate throughout.
Adapted from allrecipes.com
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup butter
2 cups packed brown sugar
1 tablespoons vanilla extract
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (180 degrees C). Grease a 9×13 baking dish.
Mix together the flour, baking powder, baking soda, and salt.
Melt butter in a skillet over medium heat, continue cooking until is turns gold brown. Add 1 cup firmly packed brown sugar and mix well. Cool slightly.
Add egg (beaten) and vanilla. Blend well. Add flour mixture, a little at a time, mixing well. Add the chocolate chips.
Spread in 9×13 pan. Bake for 20 to 25 minutes