These brown butter blondies are rich, moist, and give us the depth of delicious nutty flavor that only brown butter can. A spectacular and easy treat perfect on its own or with a scoop of vanilla ice cream!
Preheat the oven to 350°F. Then place the butter in a heavy bottom sauce pan and heat over medium heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and allow to cool for 5 minutes.
In the large bowl add the brown sugar and mix with an electric mixer until combined. Then add the egg and vanilla and a mix until smooth.
Next add the flour, baking powder and salt. Stir just until barely combined. Add the white chocolate chips and stir until smooth. Be careful to not over mix.
Line a 8x8" pan with parchment paper. Then press the dough into the pan. Press extra white chocolate chips on top if desired. Bake for 18 to 20 minutes or until a toothpick comes clean and the edges are lightly golden brown. Be careful not to over bake.
Allow to cool slightly in pan and then you can remove the blondies with the parchment paper to finish cooling. Once cooled, cut into 16 squares with a plastic knife. Serve and enjoy.
Doubling: This recipe can easily double. Cook the doubled recipe in a 9x13" pan. You may need to cook a few minutes longer. Variation: You could also add in 1/2 cup chopped walnuts or pecans. For a thicker blondie, add 1 TB cornstarch.Freezer instructions: Allow to cool completely and then wrap individual blondies in plastic wrap. Store in a freezer container or zip top bag for up to 3 months. Remove from freezer and allow to thaw when ready to eat.