Prepare to transform your baking game with these mind-blowing Blondies that will make your taste buds dance with joy! These aren't just any ordinary dessert - they're a golden, buttery masterpiece that combines the rich, nutty flavor of browned butter with the sweet complexity of brown sugar and white chocolate chips. Whether you're a seasoned baker or a curious kitchen newbie, this Cook's Illustrated recipe will elevate your dessert skills and impress everyone who takes a bite.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 cup unsalted butter
- 2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- Melt the unsalted butter in a large saucepan over medium heat. Cook the butter, stirring constantly, until it turns golden brown and develops a nutty aroma, approximately 5-7 minutes. Be careful not to burn the butter.
- Remove the browned butter from heat and immediately transfer to a large mixing bowl. Allow the butter to cool slightly for 5 minutes.
- Add brown sugar to the warm browned butter and whisk thoroughly until well combined and smooth.
- Add eggs one at a time, whisking vigorously after each addition. Stir in vanilla extract until the mixture is completely integrated.
- Sift together all-purpose flour and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in white chocolate chips and chopped nuts (if using), distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 22-25 minutes. The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan on a wire rack, approximately 1-2 hours.
- Use the overhanging parchment paper to lift the blondies out of the pan. Cut into 16 even squares.
- Serve at room temperature and store in an airtight container for up to 5 days.
Tips
- Brown Butter Magic: The key to extraordinary flavor is properly browning the butter. Watch it closely and stir constantly to achieve that perfect golden-brown color without burning.
- Temperature Matters: Allow your browned butter to cool slightly before adding other ingredients to prevent scrambling the eggs.
- Don't Overmix: When incorporating flour, mix just until combined. Overmixing can lead to tough, dense blondies.
- Pan Preparation: Using parchment paper with overhanging edges makes removal and cutting a breeze.
- Toothpick Test: For the perfect texture, remove blondies when a toothpick comes out with a few moist crumbs - this ensures a soft, chewy center.
- Customize Your Blondies: Feel free to swap nuts or add other mix-ins like dried fruit or different chocolate chips to make the recipe your own.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 55mg
