Browning butter is an easy trick to add deep, nutty flavor to anything, even sweets. Gerry rarely goes to a party without whipping up a host's gift of brown butter rice crispy treats and these blondies are, by far, the tastiest version we've made. We've been handing them out to our friends at The Stockton Market, but if you missed us there, here's the recipe!
Brown Butter Blondies
Makes about 50
2 cups walnuts
3 sticks unsalted butter
11/2 cups brown sugar
11/2 cups sugar
4 large eggs
42/3 cups all-purpose flour
1 tablespoon kosher salt
21/4 teaspoons baking powder
12 oz bittersweet chocolate chips
Special Equipment: a half sheet pan (13-by -17-inch baking pan); parchment paper
Preheat the oven to 350°F.
Spread the walnuts on the baking sheet and toast until deep golden brown, about 15 minutes. Place the walnuts on a kitchen towel and gently rub off as many skins as possible. Let the walnuts cool.
Heat the butter in a large skillet over medium high heat, stirring constantly with a spatula, until it has a nutty fragrance and has started to brown. Transfer the butter to the bowl of a mixer, then stir in the sugars and let cool to warm.
Beat in the eggs until combined, then stir in the flour, salt and baking powder until combined. Fold in the walnuts and chocolate chips.
Line the baking sheet with a layer of parchment paper, then spread the batter evenly in the pan. Bake until the blondies are, well, blond and set, about 30 minutes. Let cool, then cut into squares.