I made these blondes for teacher appreciation week and I’m hoping all the teachers at Madeline’s school loved them as much as we did. Of course, I couldn’t send a whole tray of blondes in without taking a couple pieces for Ross and I to taste test. 🙂
I loved the addition of brown butter and they were so rich…definitely a small bite dessert. I used a combination of semi-sweet and white chocolate chips as that it was I had left in my baking stash. I definitely need to stock up on a few things!
1 3/4 cup flour
2 1/2 tsp baking powder
2 tsp salt
10 Tbsp (1 1/4 sticks) unsalted butter
2 1/4 cup brown sugar
1 tsp vanilla
1 1/4 cup semi-sweet chocolate chips
Preheat oven to 325 degrees. Grease a 13×9 baking pan and set aside. In a small bowl, combine the flour, baking powder and salt. Set aside.
In a small skillet over medium heat, add the butter and brown. Once the butter melts, stir frequently. It will foam and then turn cloudy. Once you start to smell the nuttiness of the butter, remove it from the heat. It should be golden brown with little bits of browned butter. Let cool slightly.
In a large mixing bowl, combine the brown sugar, vanilla and cooled butter. Using a hand-held mixer, mix on medium speed until the sugar and butter is thoroughly combined. Add in the two eggs and mix again. Slowly add in the dry ingredients and mix until the mixture is smooth and slightly shiny.
Fold in the chocolate chips by hand. Pour the batter into the greased baking sheet and spread evenly. Bake for 25 – 30 minutes until the top is puffed up and light brown. Remove from oven and place on a wire cooling rack. Cool for at least 20 minutes before slicing with a serrated knife.
Source: Cheesy Pennies