Hello hello! Just checking in today with a decadent and dare I say…dangerous recipe. If you can eat more than one of these — you are a champ! They are sweet without a ton of sugar — ok ok, there’s sugar but I’m talking more added sugar, not chocolate chips and stuff ya know??
Anyway, let’s get started so you can try these babies!
For the Brown Butter Blondies:
- 1 1/2 sticks (12 tablespoons) unsalted butter, browned and cooled
- 1 1/2 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon salt
- 1 1/2 Cups Packed Brown Sugar
- 1 Tablespoon Vanilla Extract
- 2 Large eggs
- 1 Cup Chocolate Chips
- Extra mix-ins (nuts, other chocolate, etc)
For the Marshmallow Frosting (if you want to be extra…)
- 1 Cup, 2 Sticks of Unsalted butter
- 1 Cup Marshmallow Fluff
- 4-5 Cups Powdered Sugar
- 2 tsp vanilla extract
- Pinch of salt
- Splash of milk as needed
Begin by pre-heating your oven to 350F. In a medium sauce pan, heat your butter over med-low heat and allow to melt and eventually brown. You want the butter to be golden brown and a lot of the butter solids to be cooked out (there will be a bit of foam on top as it melts, just wait till the foam mostly cooks off and you know you’re there!)
So why brown the butter? You could just use melted butter, but the browned butter adds a depth of flavor to these blondies without taking away the flavor and richness of the butter. #trustme
Now, as the butter is browning, combine the dry ingredients in a separate bowl. Whisk to combine and set aside.
Once the butter is cooled slightly, add to the bowl of your stand mixer and add the brown sugar. You want to lightly pack the brown sugar into your measuring up — that’s what bakers mean by “packed” brown sugar. Mix to combine. Follow with the vanilla extract and the eggs, one at a time.
Now, add the dry ingredients and mix on low-speed to combine. Follow with the chocolate chips and any other goodies you like. Mix it up! Dried fruit, white chocolate, m&ms…you name it, it can go in these blondies (I used chocolate chips, toasted walnuts, and Butterfinger bits. yasssss)
Once you’re satisfied with your mix-ins, grease and line a 13×9 baking pan with parchment paper and add the batter to the pan. (I doubled this recipe, hence the 2 pans…you can do that too if you want to make a whole bunch of these.) Smooth to level and pop in your oven for 25-30 minutes. The top will puff slightly and it may crack a bit, but don’t you worry….that’s why we have frosting!
So, for the frosting, combine butter and marshmallow fluff in the bowl of your stand mixer. Add the powdered sugar slowly with the mixer on low and follow with the pinch of salt and vanilla extract. Add milk as necessary, to loosen the frosting to your liking.
When the Blondies are done, remove from the oven and allow to cool in the pan for 10 minutes. Transfer to a cooling rack and allow to cool completely. Now, at this point, the frosting is completely optional, but if you want to take it there….
Smear that frosting all over the cooled blondies and top with your favorite sprinkles! Cut into squares — whatever size you want…and serve. To store; layer with wax paper in and airtight container and store in the fridge for up to 3 days.
Now, go enjoy your diabetic coma. You’re welcome.