Ingredients:

  • 12 Tbsp Unsalted Butter (1.5 sticks), for browning
  • 1 cup Light Brown Sugar, packed
  • 1/4 cup Granulated White Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2/3 cup Chopped Pecans or Walnuts (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8x8 inch metal baking pan and line it with parchment paper, leaving generous overhang on two sides (a ‘sling’).
  2. Brown the Butter: Melt the 12 Tbsp of butter in a saucepan over medium heat. Stir continuously until the butter foams, then tiny brown bits form at the bottom, and the butter smells deeply nutty (about 5–7 minutes).
  3. Cool Slightly: Immediately pour the brown butter, including the browned milk solids (the 'specks'), into a large mixing bowl. Allow to cool for 5 minutes.
  4. Add Sugars: Whisk the brown butter vigorously with both the brown sugar and granulated sugar until well combined and glossy. Continue whisking for 30–60 seconds to introduce air.
  5. Add Wet Ingredients: Whisk in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract until the mixture is thick, smooth, and lighter in colour.
  6. Combine Dry Ingredients: In a separate small bowl, whisk together the flour, baking powder, and salt.
  7. Fold in Dry: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Do not overmix.
  8. Add Mix-ins (Optional): Gently fold in the nuts or any other additions.
  9. Chill the Dough: Scrape the blondie batter into the prepared pan and spread evenly. Cover the pan loosely and chill the dough in the refrigerator for a minimum of 30 minutes.
  10. Bake: Bake for 30–35 minutes. The edges should look firmly set, but the very centre must still look slightly soft and glossy. A toothpick inserted near the centre should come out with moist, sticky crumbs.
  11. Cool Completely: Remove the pan from the oven and place it on a wire rack. Let the blondies cool in the pan for at least two hours before attempting to cut them.
  12. Slice and Serve: Use the parchment sling to lift the cooled blondies out of the pan. Slice into 16 squares.