It has been KILLING me, waiting to share this one with you guys! I made these about a month ago, and then I made them again 2 weeks ago (oops). Now that I’m looking at the pictures, I might need to make them again. The name is super long, but they are the stars of this blondie show. My husband said they taste like ‘Mrs. Fields on crack’ (can that man can give a compliment or what?).
The blondies are so rich and gooey on the inside, with the thinnest crust on the top. Plus these are so easy to make too; no chilling the dough, no cookie scooper and I used vanilla paste, which is the easiest way to use vanilla beans. You can make these even easier by using right-out-of-the-package butter, but the brown butter just gives it this flavor that is sooo rich, and caramel-ly, almost nutty – it cannot be missed. I am now a brown butter believer.
- 1¼ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Brown Sugar, Packed
- ½ cup Unsalted Butter
- 1 Egg
- 1 teaspoon Vanilla Bean Paste
- 1 cup Semisweet Chocolate Chips
- Preheat oven to 350 degrees F. Spray an 8" x 8" baking dish with nonstick cooking spray (or use butter). It also helps to line it with parchment paper, letting the sides hang over. Set dish aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder & salt. In another large, heat-proof mixing bowl, add the brown sugar & whisk it a bit to break up any clumps. Set both bowls aside.
- Place the stick of butter in a small saucepan over medium heat. Once the butter melts, continue cooking the butter for about 6 minutes, stirring constantly (you will see little pieces floating in the bottom & it will start to smell slightly nutty). Remove from heat & pour it into the bowl with the brown sugar, mixing to combine. Let rest & come to room temperature.
- Next add the egg & vanilla paste to the sugar & butter, mixing to combine.
- Add dry mixture into the wet, mixing carefully until just combined. Fold in the chocolate chips.
- Transfer batter to the prepared baking dish, making sure to spread the batter to all sides of the dish & smooth out the top. Bake for about 25 minutes, or until the top is set & the sides are JUST starting to turn golden (do not over bake). Cool completely in the dish on a cooling rack, about 1-2 hours before cutting.