Ingredients
Method
Preheat the Oven:
- Preheat oven to 350°F (175°C). Line an8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
Brown the Butter:
- In a medium saucepan over medium heat, melt the butter.
- Continue to cook, swirling the pan occasionally, until the butter begins to foam and turns a deep amber color with a nutty aroma (about 5–7minutes).
- Immediately transfer to a large mixing bowl and let cool for 5–10minutes.
Mix the Wet Ingredients:
- To the cooled brown butter, whisk in the oil, brown sugar, and granulated sugar for 1–2 minutes until smooth.
- Add the egg and vanilla extract and whisk again until the mixture becomes glossy and thick (about 2–3 minutes).
Add the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry mixture into the wet batter using a spatula until just combined. Do not over mix.
Fold in the Chocolate:
- Stir in the chocolate chips or chopped chocolate until evenly distributed throughout the batter.
Bake:
- Transfer the batter into the prepared pan and press it evenly into the corners.
- Bake for 25–30 minutes, or until the topis lightly golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Garnish & Cool:
- Remove from the oven and immediately sprinkle with flaky sea salt.
- Allow blondies to cool completely in the pan on a wire rack before slicing into squares.
Video
Notes
- Brown Butter Tips: Watch closely while browning the butter—it can burn quickly. Once you see golden-brown specks forming and smell a nutty aroma, it's ready.
- Don't Overbake: Blondies continue to set as they cool. For extra fudgy centers, lean toward the shorter end of the baking range.
- Chocolate Options: Feel free to use a mix of dark and milk chocolate chunks for variety.