Brown Butter Blondies
1 hour 0 mins
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 ounces white chocolate from whole fèves or a whole quality chocolate bar, hand broken into pieces
2 cups all-purpose flour
1 teaspoon kosher salt
1 ¾ cups tightly packed dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
- In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.
- Position a rack in the center of the oven. Heat to 350ºF.
- Lightly spray a 13x9-inch cake pan with non-stick spray; line with parchment paper leaving a 2-inch overhang on the 2 long sides. Spray the parchment with non-stick spray.
- In a food processor, pulse the white chocolate a few seconds at a time until roughly chopped
- Place brown sugar in bowl and with the mixer on low, slowly pour in the brown butter and beat for 1 minute, until the mixture looks like wet sand. Add the eggs 1 at a time, adding the next egg only after the previous one has been fully incorporated, using a rubber spatula to scrape down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Add the white chocolate all at once, and beat on medium-low 1 minute or until the chocolate is evenly distributed throughout.
- Scrape the batter into the prepared pan and use an offset spatula to smooth the top. Bake for 25-30 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
- Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the blondies out of the pan and onto a cutting board. Slice into 20 rectangles, each about 2 1/4" long and serve. The blondies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.