Browned Butter Blondies

I'm not one to toot my own horn but I must say that I feel like I have some of the most delicious brownie and blondie recipes.  My tried and true brownie and blondie recipes really are some of my favorite go-to desserts and I make over and over again.  I certainly never felt deprived or like I was in NEED of a new brownie or blondie recipe but when Cook's Illustrated publishes a new recipe for Browned Butter Blondies, none of that matters.  It doesn't matter how many other blondie recipes I already have in my index, Cook's Illustrated dessert recipes are too good to pass up.  

This browned butter blondie recipe certainly did not disappoint.  It lived up to every mouth watering expectation that I had.  I love the simplicity of one pan desserts and this one is surprisingly simple for a Cook's Illustrated recipe.  (Those of you who regularly subscribe to the magazine know exactly what I'm talking about.)

Browned Butter Blondies
2 1/4 cups flour
1 1/4 teaspoons salt
1/2 teaspoon baking powder
12 Tablespoons butter
1 3/4 cups brown sugar
3 eggs
1/2 cup corn syrup
2 Tablespoons vanilla
1/2 cup chocolate chips
​1/4 teaspoon flake sea salt

Make foil sling for a 9x13" pan.  Spray with cooking spray.  

Brown butter in 10" skillet. 

Whisk together sugar and butter.

Whisk in eggs, corn syrup and vanilla. 

Stir in flour, baking powder and salt with a rubber scraper. 

Stir in chocolate chips. 

Transfer batter to prepared pan and sprinkle with sea salt. 

Bake 35 minutes at 350.  

Let blondies cool in pan for 2 hours.  Remove from pan using foil sling and cut into 24 bars. 

I've made this recipe several times already and I've made them both with and without chocolate chips.  I like them both ways but I'm partial to anything with chocolate so that is my favorite.  

​Ciao!

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