brownies’ non-chocolate cousin
Can brownies be made without chocolate?! Say hello to blondies, brownies’ non-chocolate cousin. They have the same fudgy center with a crackly top. The flavor is turned way up with brown butter, making these, dare I say, almost better than brownies?!
INGREDIENTS
– 12 tbsp butter, browned
– 1 1/2 cups light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 cup white chocolate chips
INSTRUCTIONS
– Preheat oven to 350°F. Grease a 9×9-inch baking dish and set it aside.
– In a small skillet, melt the butter over medium heat. The butter will foam, but continue to cook until the foaming lessens, 4-5 minutes. Once the foaming quiets down, cook the butter until specks of golden brown amass in the butter and it smells toasty, 3-4 minutes. Remove the butter from the heat and cool for 10 minutes.
– Once the butter has cooled, combine with the brown sugar and whisk. Add the eggs and vanilla extract. Whisk until smooth. Add the flour, salt, and baking powder. Fold together until mostly combined with a few dry streaks remaining. Fold in the white chocolate chips.
– Evenly spread the batter into the prepared baking dish. Bake in the preheated oven until the edges are set and the center is slightly gooey when inserted with a skewer, 35-40 minutes.
– Remove the blondies from the oven and cool for 30 minutes before slicing and serving.
