These one-bowl, brown-butter, choc-full-of-mixins blondies get a flavor boost from brown butter (Chef Carol’s tutorial is over here).
Ingredients
Blondies
1lbButter
2cupsDark brown sugaror Muscovado
2cupsLight brown sugar
4Eggs
2tspKosher salt
3cupsAll purpose flour
1cupWhole grain Spelt flour
10ozMilk and dark chocolate pieces
1cupChopped nutsany kind you like!
1TbspFlaked sea salt
Instructions
Preheat oven to 350F. Place the butter in a large saucepan and brown! You want to do this over low heat- it might take up to 10 minutes, but do not stir. Once the butter has melted, the white milk solids that float on top will begin to sink down and caramelize (check out the step by step link to our tutorial on the link above).
Once browned, pour the butter in a large bowl. Whisk in the sugar and let stand for a couple of minutes for the mixture to cool. Whisk in the eggs and salt.
Chop up the chocolate and nuts, reserving 1/3 of it for the top of the blondies. Fold the 2/3 of of mix-ins and flour into the butter mixture.
Line a half sheet pan (aka rimmed cookie sheet, also known as a jelly roll pan) with parchment paper. Spread the batter over the parchment and top with reserved chocolate and nuts. Sprinkle with flaked sea salt and bake for about 20-25 minutes.