Name: Brown Butter Blondies
Yield: Makes 12 blondies
Ingredients: 1 large egg; 2 egg yolks; ½ teaspoon kosher salt; 5 tablespoons (75 ml) half-and-half; 1 cup (168 g) semisweet chocolate chips (optional); ¾ cup (165 g) packed light brown sugar; 7 tablespoons (98 g) unsalted butter, plus more for the pan; ½ cup (70 g) coarsely chopped pecans (optional); 1¼ teaspoons baking powder; ⅓ cup (65 g) granulated sugar; 1 tablespoon pure vanilla extract

Preparation info

Makes
12
blondies

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

These blondies have people asking, “What’s the secret that makes them soooo good?” You can keep them coming back to try to figure it out, or let them in on the key ingredient: brown butter. As tempting as they are, be sure to let the brownies cool in the pan before slicing, as they are delicate right out of the oven.

Ingredients

7 tablespoons (98 g) unsalted butter, plus more for the pan
2½ cups plus 2

Method

Preheat the oven to 350°F (175°C). Line an 8-inch (23-cm) square baking dish or pan with enough foil to give it a 1-inch (2.5 cm) overhang and then lightly grease the foil with butter.

In a small saucepan, melt the butter over medium heat. Keep the melted butter over the heat,

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