Brown Butter Chocolate Chip Blondies

• total time: 31 minutes

Ingredients

1/2 cup (115g) unsalted butter, melted and cooled

2 tbsp neutral oil (avocado oil works well)

1/2 cup (100g) light brown sugar

1/3 cup (67g) granulated sugar

1 large egg, room temperature

1 tbsp vanilla extract

1 1/4 cups (185g) all-purpose flour, spooned and leveled

1/2 tsp baking soda

1/2 tsp flaky sea salt

1 1/2 cups semi-sweet chocolate

For garnish:

Flaky sea salt

Directions

Preheat oven to 350°F (175°C).

In a medium saucepan over medium heat, melt the butter. Once boiling, swirl the pan or stir constantly until the butter turns a deep amber color (brown butter).

In a bowl, whisk together flour, baking soda, and salt. Set aside.

In a separate bowl, combine cooled brown butter, oil, brown sugar, and granulated sugar. Whisk 1-2 minutes until a smooth paste forms.

Crack in the egg and add vanilla extract. Mix until well combined and the mixture turns into a smooth paste (2-3 minutes).

Combine dry ingredients into the wet batter and gently fold until just combined.

Add chocolate and mix with a spatula until evenly distributed. Avoid overmixing.

Line an 8x8-inch baking pan with parchment paper.

Press the batter into the prepared pan.

Bake for 25-30 minutes or until lightly golden.

Remove from oven and sprinkle with flaky sea salt.

Allow to cool completely in the pan before serving.

Tips:

Ensure the brown butter cools slightly before mixing with other ingredients.

Don’t overmix the batter.

Keep an eye on the oven to avoid overbaking.