Brown Butter Blondies from 100 Cookies by Sarah Kieffer

Brown Butter Blondies - made January 29, 2023 from 100 Cookies by Sarah Kieffer

2 cups (284 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 cup (2 sticks, 227 grams) unsalted butter

1 cup (200 grams) granulated sugar

1 cup (200 grams) brown sugar

1 1/2 tablespoons pure vanilla extract

1 teaspoon salt

2 large eggs plus 4 large egg yolks room temperature

3/4 cup (90 grams) toasted pecans, coarsely chopped

4 ounces (113 grams) bittersweet chocolate, coarsely chopped

1/2 cup (85 grams) semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. In a medium bowl, whisk together flour and baking powder.
3. In a medium saucepan over medium heat, melt 12 tablespoons (1 1/2 sticks) butter. Brown the butter until dark golden brown and giving off nutty aroma, 2 to 3 minutes. Remove from heat and add remaining 4 tablespoons butter, swirling until the butter stops foaming.
4. Add the granulated sugar, brown sugar, vanilla and salt; stir to combine. Let mixture cool to room temperature.
5. Add eggs and yolks; whisk to combine. Transfer mixture to large bowl.
6. Add the flour mixture and stir until just combined. Fold in the pecans, chopped chocolate and chocolate chips. Pour into prepared pan and smooth to an even layer.
7. Bake for 16 to 22 minutes, until the edges are set and the top is golden brown and just beginning to form cracks. A toothpick inserted in the middle should come out slightly moist with crumbs. Let cool completely before cutting and serving.

I'm not a huge fan of blondies, especially when you add chocolate chips. Then they just seem like chocolate chip cookies in bar form. I have nothing against that concept but if I had a choice, I'd prefer chocolate chip cookies in, well, cookie form. Crisp edges, chewy middles, what's not to love?

But since these aren't about me but about the military care packages going overseas, I wanted to try this recipe to send. It's a good thing I did as these turned out pretty well. At first I was concerned they would be dry (blondies dry out faster than brownies) even though I didn't overbake them or even fully bake them. 

But these were pretty good. For a chocolate chip blondie anyway. They're not super rich and they are more cakey than a chocolate chip cookie but for a blondie bar, thumbs up.