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The Crackly Brown Butter Blondies are not just another dessert; they are a delightful twist on the classic blondie that has taken the dessert world by storm. Originating from the traditional blondie recipe, which is essentially a vanilla counterpart to the brownie, this variation introduces the rich, nutty flavor of brown butter, elevating the dish to new heights. The process of browning butter involves cooking it until the milk solids turn golden brown, creating a deep, toasty flavor that complements the sweetness of the blondies perfectly.

Crackly Brown Butter Blondies

Discover the delightful world of Crackly Brown Butter Blondies with this comprehensive guide! Elevate your dessert game by mastering these chewy, flavorful treats that feature the nutty richness of brown butter. This easy-to-follow recipe includes essential ingredients, step-by-step preparation, and tips for variations to suit any dietary preference. Whether for special occasions or casual gatherings, these blondies are sure to impress every time. Happy baking!
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Ingredients
  

1 cup (225g) unsalted butter

1 ½ cups (300g) packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups (250g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (175g) chocolate chips (semi-sweet or butterscotch)

½ cup (75g) chopped nuts (optional; walnuts or pecans are fantastic)

Instructions
 

Brown the Butter: In a medium saucepan, melt the unsalted butter over medium heat, stirring frequently. Continue cooking until the butter turns a light golden brown and exudes a delightful nutty aroma, approximately 5-7 minutes. Once browned, remove it from the heat and let it cool for a few minutes.

    Mix the Wet Ingredients: In a large mixing bowl, pour in the warm brown butter and add the packed brown sugar. Stir together until thoroughly combined. Allow the mixture to cool slightly, then add the eggs one at a time, mixing well after each addition to ensure even incorporation. Finally, stir in the vanilla extract.

      Combine the Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly mixed.

        Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined—be careful not to over-mix. Gently fold in the chocolate chips and nuts, if you’re using them.

          Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, ensuring that there’s an overhang on the sides for easy removal later. Lightly coat the parchment paper with cooking spray or a bit of butter.

            Bake the Blondies: Pour the blondie batter into the prepared pan and use a spatula to smooth the top. Bake in the preheated oven for 20-25 minutes, or until the edges are a golden brown color and a toothpick inserted in the center comes out with a few moist crumbs.

              Cool and Cut: After baking, let the blondies cool in the pan on a wire rack for at least 15 minutes. Carefully lift them out using the parchment overhang and transfer them to a cutting board. Slice into squares or rectangles as desired.

                Serve and Enjoy: These crackly brown butter blondies are at their best when enjoyed warm, with a slightly underdone center for that delightful chewy texture, or at room temperature. Store any leftover blondies in an airtight container for up to 3 days for maximum enjoyment.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Makes about 16 blondies