Having just compiled and edited 10,000 words, I don’t have many left to share. But I will tell you that I’m a particular fan of the dense, fudgy brownie, and equally of the rich, chewy chocolate chip cookie, and a blondie is what you’d get if the two got together. Blondies are easier to make than brownies, and quicker to spread into a pan and bake than a couple dozen cookies. Just what Friday needs.
They’re the solution to any cookie emergency. But even if you’re in a rush to crush your craving, if you can spare an extra 4 minutes to brown your butter first, it’s totally worth it.
Chocolate Chunk Browned Butter Blondies
1/2 cup butter
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2-1 cup chopped chocolate and/or nuts
Preheat the oven to 350F. In a small saucepan, melt the butter over medium-high heat. Keep it on the heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour into a mixing bowl.
Stir in the brown sugar, then the egg and vanilla. Add the flour, baking soda and salt and stir until almost combined; add the chocolate or nuts (or whatever additions you like) and stir just until blended.
Spread into an 8×8-inch pan and bake for 20-25 minutes, until golden and set. Serve warm or cool in the pan on a wire rack. Makes 16 blondies.