Chewy brown butter blondies bursting with fresh blueberries and dark chocolate chunks.
I guess I’m on a blondie bender. Is that a thing? After this recipe, I made a monster batch of my famous KISD blondies for a friend, last week I ran into the kitchen to make this new recipe and then I actually doubled it to make it again for a crowd but swapped cherries for the blueberries.
Oh brown butter. I made a brown butter blueberry cookie last summer and loved them so much I just knew this blondie would be good. And if my lack of self-control immediately after taking pictures of the blondies is any indication, the recipe is seriously good. It’s a good thing I brought a few to a friend because otherwise I would have eaten the entire batch that day.
*This post has been edited to include the recipe*
- 112 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter
- 350 grams / 12⅜ ounces (~1½ cups packed) light brown sugar
- 200 grams / 7 ounces (~1½ cups) all-purpose flour
- 8 grams (1 teaspoon) salt
- 3 grams (1/2 teaspoon) baking powder
- 110 grams / 3⅞ ounces (2 large) whole eggs
- 5 milliliters (1 teaspoon) vanilla extract
- 112 grams / 4 ounces (~3/4 cup) dark chocolate chunks
- 100 grams / 3½ ounces (~3/4 cup) fresh blueberries
- Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside
- In a medium-sized saucepan over medium heat, brown the butter (stir butter constantly until it turns an amber/light brown color) and remove from heat
- Whisk in sugar until well combined and set aside
- In a medium bowl, whisk together flour, salt and baking powder; set aside
- In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture
- Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula
- Fold in chocolate and blueberries until evenly distributed throughout batter
- Pour into prepared baking pan
- Bake for 35-40 minutes or until a knife comes out clean
- Set aside to cool before cutting