I don’t think I ever could say no to a brownie. Chocolate is my dessert ingredient of choice, and something is just unbelievably satisfying about a no-fuss, fudgy square. Brownies or any bar cookie are a cinch for last minute baking. When my sweet tooth is in overdrive and I don’t have any treats on-hand, I reach for a pan rather than portioning out individual cookies on a baking sheet that involves multiple rounds in the oven. They may be simple, but bar cookies deliver on flavor for an indulgent craving.
If given the choice between brownie or blondie, I would typically choose the brownie without much hesitation, but this time I went for its pale cousin. I baked a batch of brown butter blondies with a couple key additions. Brown butter gave the bars an unmistakable nuttiness that paired perfectly with pricey macadamias well worth the splurge. I couldn’t resist throwing in chocolate, but I stayed with the light palette by using white chocolate chunks. The blondies were gobbled up just as quickly as the usual brownies.
Makes 16 squares
1 cup (8 ounces) unsalted butter plus more for pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon sea salt
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup white chocolate chunks
1/2 cup macadamia nuts, roughly chopped
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
In a large saucepan over medium high heat, melt the butter until it turns golden brown, about 5 minutes. Remove from heat and let cool. The butter will continue browning once it is off the heat.
In a medium bowl, combine the flour, baking powder and salt.
Pour the brown butter through a fine mesh strainer into a large bowl. Add both sugars and beat in the eggs and vanilla extract. Gently fold in the dry ingredients until just combined and then add the white chocolate chunks and nuts.
Spread the dough into the prepared baking pan. Bake for 30-35 minutes until the blondies are golden brown. Cool completely before cutting into squares.
Store in an airtight container.