Brown Butter Blueberry Chocolate Chunk Blondies

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

Brown Butter Blueberry Chocolate Chunk Blondies

Yield: 12 servings

Ingredients:

- 112 grams / 4 ounces (1/2 cup / 1 stick) unsalted butter

- 350 grams / 12 3/8 ounces (~1 1/2 cups packed) light brown sugar

- 200 grams / 7 ounces (~1 1/2 cups) all-purpose flour

- 8 grams (1 teaspoon) salt

- 3 grams (1/2 teaspoon) baking powder

- 110 grams / 3 7/8 ounces (2 large) whole eggs

- 5 milliliters (1 teaspoon) vanilla extract

- 112 grams / 4 ounces (~3/4 cup) dark chocolate chunks

- 100 grams / 3 1/2 ounces (~3/4 cup) fresh blueberries

Instructions:

1. Pre-heat oven to 350 degrees; line an 8×8 or 9×9 baking dish with parchment paper and set aside

2. 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

3. Whisk in sugar until well combined and set aside

4. In a medium bowl, whisk together flour, salt and baking powder; set aside

5. In a large bowl, whisk together eggs and vanilla; whisk in butter and sugar mixture

6. Whisk in flour mixture until almost combined and then fold in any remaining crumbs with a spatula

7. Fold in chocolate and blueberries until evenly distributed throughout batter

8. Pour into prepared baking pan

9. Bake for 35-40 minutes or until a knife comes out clean

10. Set aside to cool before cutting

Notes: Blondies will stay fresh for up to two days if wrapped or packaged in an air-tight container. They also freeze incredibly well, just wrap them tightly in tin foil.