One-Bowl Brown Butter Chocolate Chip Explosion Blondies

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These blondies are quite possibly the easiest from-scratch recipe you can make.

• They’re made in one bowl.
• You can easily mix the batter by hand.  A big bowl and a rubber spatula or big spoon is all you need.
• They have 7 ingredients, all of which you probably have in your pantry.
• They’re ready to go in the oven by the time it’s done preheating.
• They’re my go-to recipe when I’m heading to a gathering because they’re always a crowd favorite.

The recipe is followed by the step-by-step photo guide, below.

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Brown butter in a skillet until you see brown flecks and it smells nutty.

Mix the brown butter (and all those brown bits) and brown sugar together until it looks like this:

Add the egg and vanilla, and mix until it looks like this:

Then the salt and flour.  Remember to not over-mix once you add the flour.  It should be just incorporated.

Add whatever chocolate you’d like.  I used a mixture of white chocolate, semi-sweet chocolate, and milk chocolate.  Don’t go out and buy all sorts of chocolate.  One type is fine, or mix it up!

Into the pan with a sprinkle of sea salt.

Take the blondies out of the oven just as the center is set.  No one ever complained about a gooey middle.

As soon as they cool, slice into squares.  And sneak one ASAP.

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One-Bowl Brown Butter Chocolate Chip Explosion Blondies

Adapted from Smitten Kitchen

Makes 8×8 pan (if you only have 9×13, double the recipe)

Ingredients

1 stick unsalted butter
3/4 cup brown sugar (218 grams or 7 3/4 ounces for light; 238 grams or 8 3/8 ounces for dark – I used dark brown)
1 large egg
1 1/2 teaspoons vanilla
1/4 teaspoon salt + more for sprinkling (I used Maldon flaky sea salt, but you can use whatever you have)
1 cup (4 3/8 ounces or 125 grams) all-purpose flour

3/4 cup chocolate chips or chunks (I used a combination of semi-sweet chips, white chocolate chips, and chopped milk chocolate, but use whatever sounds good to you and whatever you have on hand!)

 

Directions

1. Preheat the oven to 350 degrees.
2. Butter or spray with cooking oil an 8×8 pan.  We can get away without lining our pan with parchment this time.
3. Melt your stick of butter in a skillet until it smells nutty and you see brown bits.  Do not cook it past this point or else it will burn.  But don’t take it off the heat before it starts smelling nutty.
4. In a large bowl with a rubber spatula, mix the melted butter with brown sugar and beat until combined.  Make sure you scrape all prednisone the brown bits from the pan in the bowl.  Mix by hand for 20 seconds or so.  It might be a little crumbly.  That’s okay.
5. Beat in egg and then vanilla.  Stir until smooth, about 20 seconds by hand.
6. Add salt and stir until incorporated.
7. Stir in flour.  Once the flour disappears, stop mixing.  You don’t want to over-mix.
8. Mix in your chocolate.
9. Pour into prepared pan. If you have sea salt, sprinkle a few salt flakes on top.
10. Bake at 350°F for 20 minutes, or until set in the middle.  Just like cookies, you don’t want to over-bake these.
11. Cool in the pan before cutting them.