Blondies Have More Fun

8 tbsp. unsalted butter

1 cup of all-purpose flour

1/4 tsp. baking powder

1/4 tsp. baking soda

Salt

2/3 cup of brown sugar

1/4 cup of granulated sugar

1 large egg

1 egg yolk

1 tbsp. light corn syrup

1 cup of chocolate chips

1. Brown the Butter: melt the butter in a large saucepan. Cook until white bits at the bottom of the pan turn brown. Transfer to medium bowl to cool for 10 minutes.

2. Finish the Batter: whisk together dry ingredients. Add both sugars, egg, egg yolk, corn syrup, and vanilla to the brown butter. Stir to combine. Add wet ingredients to dry ingredients and add the chocolate chips.

3. Bake: transfer batter to a greased, 8-inch square baking dish. Bake for 30-35 minutes at 350*F.

4. Let them cool for 10-15 minutes and cut into squares (16-24). ENJOY!

I have never been a chocolate lover. These blondies are a non-chocolate lover's brownie dream. If that's even English. It was my first time browning butter! Overall, I wish I had used a shallower pan so that the butter was thinner. I found that the bottom of my butter browned much faster than the top, so the browning was not even. The butter was still brown enough to add to the batter and it did add a nice nutty flavour to the blondies. I am not a nut person, so I did not add the toasted pecans. The brown butter nuttiness was nutty enough for me!

These blondies lasted no time in our house. They were ooey gooey and delicious. The addition of the chocolate chips was a nice homage to the brownie. My house came out team blondie over team brownie!

This is a short post. These were yummy. No changes.

Next up: Key Lime Pie!

I may be on a baking kick. Or, it may just be the weekend!

More yums to come xo