Brown Butter Blondies

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 18cm square baking tin with parchment paper.

   Tip: Make sure to grease the tin properly for easy removal.

2. 2

   In a medium saucepan, melt the unsalted butter over medium heat.

   Tip: Stir occasionally until the butter turns a light golden brown and smells nutty.

3. 3

   Remove the saucepan from the heat and stir in the granulated sugar until well combined.

   Tip: Make sure to scrape the bottom of the saucepan to avoid any browned bits.

4. 4

   Beat in the large eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Sift the all-purpose flour, salt, and baking powder into a medium bowl.

   Tip: Whisk the dry ingredients together to ensure they are evenly mixed.

6. 6

   Gradually add the dry ingredients to the saucepan, stirring until just combined.

   Tip: Be careful not to overmix the batter.

7. 7

   Stir in the semisweet chocolate chips and golden caster sugar until well combined.

   Tip: Make sure the chocolate is evenly distributed throughout the batter.

8. 8

   Pour the batter into the prepared baking tin and smooth the top.

   Tip: Use a spatula to ensure the batter is evenly distributed.

9. 9

   Bake for 30-35 minutes or until the edges are lightly golden brown.

   Tip: Check the blondies after 25 minutes and cover with foil if the edges start to brown too quickly.

10. 10

    Remove the blondies from the oven and let them cool in the tin for 5 minutes.

    Tip: Use the parchment paper to lift the blondies out of the tin.

11. 11

    Cut the blondies into 6 equal squares and serve.

    Tip: Store any leftovers in an airtight container at room temperature.