Brown Butter Blondies
Inspired by techniques from Serious Eats.
Small-batch blondies made with browned butter, brown sugar and vanilla.
Always check the labels of the products you use.
Method
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Equipment
- 20 cm square metal baking tin, lined with a baking-paper sling
- saucepan
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 133 kcal |
| Protein | 1.3 g |
| Carbohydrate | 18.3 g |
| of which sugars | 12.2 g |
| of which free sugars | 12.2 g |
| Fat | 6.2 g |
| of which saturates | 3.8 g |
| Fibre | 0.2 g |
| Salt | 0.15 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Blondie
- 115 g unsalted butter
- 125 g plain flour
- ½ tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 200 g light brown soft sugar
- 1 large egg, at room temperature
- 1 tsp vanilla
- 1
Prepare. Heat the oven to 180 °C (160 °C fan); paper-line a 20 cm square tin.
- 2
Brown. Melt the butter in a small pan over medium heat and keep cooking, stirring, until it foams, smells nutty and the specks turn brown. Pour into a bowl, scraping in the browned bits, and cool 10 min.
- 3
Batter. Whisk the brown sugar into the butter, then the egg and vanilla. Stir in the flour, baking powder and salt until smooth.
- 4
Bake. Spread in the tin and bake 20-25 min, until the edges are golden and the middle is just set.
- 5
Cool. Cool completely in the tin before cutting into 16 small squares.
Storage
Store airtight at room temperature for up to 4 days, or freeze for up to 2 months.
