The BEST Blondies

Don’t worry, I have taste-tested them alllll so you don’t have to, haha! This blondie recipe is just too good. It’s lightly adapted from Duff Goldman’s recipe in his book, Super Good Baking for Kids. His book is awesome for bakers of all levels! Blondies are usually the first recipe I will make in any cookbook, and are my go-to for casual gatherings, because they are so customizable. This recipe centers around brown butter which, as always, takes the flavor next level amazing. Plan ahead!! Butter needs time to cool down. I chose to add in dark chocolate chunks, espresso powder and toffee bits. But, as you know, blondies are a choose your own adventure for add-ins, so go where the craving takes you!! These are the types of treats that I am so grateful for their freezability…one: because freezing them stops me from eating them all by day 2, and two: I love having a stash on demand! Oh, and the edge piece vs. the inside piece debate rages on, over this pan of incredible blondies.

PS. Yes, you read correctly, 3 sticks of butter; shhhhhh, no one has to know.

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Batter:

3 sticks unsalted butter, softened

2 cups brown sugar

1 cup granulated sugar

3 large eggs

2 tsp. Vanilla extract

1 tsp. Espresso powder

3 cups all purpose flour

1 TBS baking powder

1 tsp. Sea salt

1 cup dark chocolate chunks (Aldi!)

1/3 cup toffee bits

Extra flaky salt for the top, if desired (such as Maldon salt)

Method:

Prepare your 9x13 glass or metal baking dish (LOVE this one) by greasing it and lining with parchment paper.

Brown the butter and allow time for it to cool to room temperature. <You can speed this up by transferring the melted butter to a bowl and placing in the fridge. Either way, stir the butter from time to time and do not allow to become solid again. You can also prepare the brown butter the day before you want to bake, and then just bring the butter back to room temperature, if it was in the fridge.>

Place the 3 sticks of butter in a medium saucepan, on the stovetop, over medium heat. Once the butter begins to melt, gently swirl the pan around a few times, instead of stirring the butter. Allow butter to melt and foam up. Don’t walk away from the pan! Continue to cook butter until you can see dark bits on the bottom of the pan. At this time, use a wooden spoon to stir the butter around and begin to scrape up those brown bits. Reduce heat once you see the butter is now golden brown and you can smell the nuttiness. Or as Duff says, “it should smell exactly like heaven.” When it is fully browned, remove from heat and scrape all of the butter and bits into a heat proof bowl. Allow to fully cool.

Preheat the oven to 350F.

Once the butter is the consistency of shortening, add it to the bowl of a stand mixer, along with both of the sugars. Using the paddle attachment, cream the butter and sugar together, on medium high speed, until combined and light colored. Scrape the bowl well and add the eggs and vanilla. Beat in the eggs and vanilla on medium high speed until the batter has more volume and is well incorporated. Scrape down the sides, bottom of bowl and paddle. Mix again on low. Stop the mixer and sprinkle the baking powder, salt, and espresso powder over the batter. Mix again on medium low for 30 seconds. Add the flour to the mixing bowl and mix on low speed until the flour disappears. Scrape the sides and add your mix-ins. Mix on low for 30 more seconds to combine.

Transfer blondie batter to the prepared baking dish and use a rubber spatula to press it into an even layer. It’s thick!!

Baking times will vary based on preference. I would begin checking them around 28 minutes. They should remain slightly underbaked. Probably no longer than 35 minutes for total baking time. Center should not be jiggly, but still soft. You will see the edges crack and puff up and they will be firm to the touch. Once they are baked, allow to cool in the pan on a wire rack. Then the rest is up to you!!

If you make this, tag me in your pics or post a comment! I love to see what you make!