I don’t know if you know this about me, but I’m a little bit dramatic. And also, I like to do things correctly. But also, I screw things up a lot because I’m a human being. And we just make mistakes, y’all.
So when I tried to make the brown butter blondies recipe a year ago and it went horribly awry, I wrote about it. And it was funny. And then I walked away from it for a really long time. Cause I was angry. And hurt.
I would overcome it. But I needed to heal.
Ok, I’m hyperboling here.
It is true—I needed to walk away from the recipe for a minute. But when I walked away, I forgot about said recipe. For a year. Cause that’s how my memory works.
But when I realized I had everything on hand to make these bad bitches, I’m so glad I did.
These. Were. Amazing.
And I’m not kidding. I got rave reviews. Rave. One friend said that they were ridiculous. (The good kind.) My friend Kate told me it was like making out with cookie dough. And I mean, I myself ate like 4-9 of them. So, that says something right there. Stop judging. They were small.
Anyways, blondies accomplished. I am vindicated from a year ago’s tragedy. Sadness replaced with glee! Shame replaced with pride! Sanity replaced with crazy!
….just make the damn blondies, y’all.
Brown Butter Blondies, recipe from The Red Spoon
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 21 tablespoons (2 sticks + 6 tablespoons) unsalted butter
- 2 cups firmly packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoon fresh lemon juice
Preheat oven to 325 degrees. Butter a 9 x 13-inch pan. Line with parchment, letting the edges overhang making a parchment sling. Butter parchment paper lining and set aside.
In a large bowl add flour, baking powder and salt and mix to combine.
In a small saute or sauce pan, over medium-low heat, cook the butter until light brown and gives off a nutty aroma, about 6 minutes. Remove pan from the heat, and let cool.
In a second bowl, combine brown sugar, granulated sugar and cooled butter. Stir to combine with a wooden spoon. Add eggs, vanilla, and lemon juice and stir until smooth. Add dry ingredients in 2 batches and stir until just incorporated.
Spread batter evenly into prepared baking dish. Bake for about 35-45 minutes, until a toothpick inserted into the center comes out either clean or with crumbs, but not batter. If using parchment paper, gently lift blondies out of baking dish or pan and let cool on a wire rack.
(I gotta say, I’m not a fan of the parchment sling here. When you lift the blondies out, they crack pretty badly. Next time I make these, I think I’m going to just make them in the pan. There’s plenty of butter in the recipe.)