Blondies are always my go to fast dessert. They take minimal effort and yield high rewards. Blondies are kitchen sink desserts. Add in whatever mix-ins you have on hand and you are bound to end up with some sweet buttery goodness. Blondies are as you would assume, blonde brownies. Since these are brown butter blondies, their flavor is rich and deep.
The flavor is beyond good, I can't express how amazing they are through a screen, so you're just going to have to take my word and try them out yourself! These blondies are so chewy and moist on the inside and slightly crisp on the outside and loaded with your favorite mix-ins. The recipe says to add a sprinkle of sea salt on top of the blondies to balance out the sweetness. This step is by no means optional. Salt is always a must in desserts, especially blondies. There is nothing like biting a blondie covered in chocolate puddles with sea salt on top.
TOTAL TIME: 35 minutes
SERVINGS: 16 small or 9 large pieces
1 cup flour (120 grams)
6 tablespoons butter
3/4 cup brown sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 teaspoon salt
Sea salt (for topping)
½-¾ cup mix-ins (chocolate chips, nuts, pretzels, M&Ms, Oreos, butterscotch chips, etc.)
Prepare your flax egg by mixing the water and flaxseed meal together. Then preheat your oven to 350° F. Prepare an 8" x 8" baking pan with butter or parchment.
Start making the brown butter by melting the butter on medium low. Keep stirring until it starts to turn a shade of amber. It will take about 3-5 minutes. Be patient and keep watching the butter because it can burn easily. Once the butter turns amber and smells nutty, remove it from the heat and pour it into your mixing bowl.
Let the butter cool in the fridge while you measure out the rest of your ingredients.
Then add in your sugar, vanilla, and flax egg. Whisk until everything is homogenous.
Then add in the flour, baking powder, and salt. Fold with a spatula until almost all of the flour is incorporated.
At this stage, fold in your mix-ins. You want to fold in your mix-ins before all of the flour is fully incorporated as it will incorporate as you add your mix-ins. This ensures that you do not over mix the dough.
Add the dough into your lined baking pan. Press it down until it forms an even layer. Use a glass if necessary to properly press down the dough.
Bake for 18-22 minutes. Sprinkle with sea salt when they come out of the oven. Then wait for it to completely cool down before cutting and serving your blondies.