The end of the week calls for Brown Butter Blondies.
Inspired by Mark Bittman’s recipe for Butterscotch Brownies from “How to Cook Everything.” This recipe makes enough to get you through a long hard weekend. If you cut the blondies into 1-inch squares, you have enough treats to bring to a holiday party. If you cut them into larger squares and top them with vanilla bean ice cream, you have enough to feed 9 people a very rich dessert.
I don’t mess with the amount of butter, flour, or eggs. But all the other ingredients are changeable. If you stir the chocolate chips in while the dough is still warm, you will get a marbled effect. Quite cool. But you can prevent this by completely cooling the melted brown butter before making the dough.
I’m liking a heaping teaspoon of kosher salt. But you can cut it down to a 1/2 teaspoon and sprinkle an additional 1/2 teaspoon of coarse salt on top of the dough before baking.
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