Brown butter (also known as beurre noisette) is cooked butter that has turned golden brown with a deep, nutty flavor. It really is a simple trick but intensifies the flavor of these blondies.
- 9 tablespoons butter, cubed
- 1 whole egg
- 1 egg yolk
- ¾ - 1 cup packed brown sugar (see note 1)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1-1 ½ cups chopped mix-ins (see note 2)
- Adding more sugar (up to 1 cup) will make it sweeter (of course), chewier, and will last longer. I have always made it with less sugar (¾ cup) and kept leftovers in an airtight container.
- I used a combination of chopped dried mangoes, chocolate chips, and toasted pecans. Be creative and add your favorite mix-ins: toffee, butterscotch, dried fruits, or nuts.
- Make the brown butter: Use a light-colored saucepan so you can see when the butter has browned. Over medium heat, melt the butter in the saucepan. It will foam and then will brown. Occasionally stir so the milk solids brown evenly. This will take about 5 minutes. You are looking for a lightly-browned melted butter with a nutty smell (see video). Immediately transfer to a bowl and let cool.
- Preheat oven to 350° Fahrenheit. Grease an 8×8-inch baking pan and line with parchment paper.
- In a large bowl, whisk eggs and sugar with an electric mixer until pale and fluffy.
- Add brown butter and vanilla. Mix until fully incorporated.
- Switch to a spatula and fold in the flour, baking powder, and salt. Mix until barely combined.
- Fold in your mix-ins.
- Bake for 20 minutes or until a toothpick inserted in the center comes out almost clean. Do not overbake to keep it moist, especially if you cut down on the amount of sugar.
- Let cool before slicing. Store leftovers in an airtight container. Enjoy!