Brown Butter Vanilla Bean Chocolate Chip Blondies

My eyes automatically lock onto whatever has the most chocolate in it so my hands always went straight pass the blondies and over to the brownies. I’ve never eaten a blondie nor have I ever had the urge to try one. That all changed when I stumbled over Emily’s recipe. She had me at BROWN BUTTER. Then I almost had a heart attack when I saw the words vanilla bean following in the same phrase.

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Rarely do I make the same recipe more than twice, but in the past week, I’ve already made these three times! Call me crazy, but I’ve been converted into a person who loves crazy blondes – ones that cover themselves in brown butter, vanilla beans, and chocolate chips.

Each time I made these, I made slight changes. The version I liked best developed a slight flaky crust on the surface. What I like best about this recipe is that besides accidentally burning the butter, it’s absolutely easy and quick to put together. I didn’t even have to take the mixer out!

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Brown Butter Vanilla Bean Chocolate Chip Brownies
Yield: 9

1 1/2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. salt

1 C. light brown sugar, packed
1/2 C. + 1 Tbsp. butter, browned
1 large egg
2 vanilla beans
3/4 C. semi-sweet chocolate chips (I used ghiradelli)

Preheat oven to 350 F. Prepare a 8×8 baking pan. If your pan isn’t nonstick, line the bottom with parchment paper. If you are using a nonstick pan, nothing needs to be done.

In a small pot, melt butter over medium heat. When the butter has melted, stir constantly until it gives off a nutty fragrance. Make sure the butter doesn’t burn. Take the pot off the heat and set aside to cool.

When the brown butter has cooled down to luke warm temperature, add the brown sugar and butter to a large mixing bowl. Mix until all combined. Add the egg and seeds from the vanilla beans and mix into the sugar and butter mixture.

In a separate bowl, combine the flour, baking soda, and salt. Add into the brown sugar mixture until just combined. Next, add the chocolate chips and fold into the batter.

Press the batter evenly into the pan, making sure to fill all corners and pressing the dough flat. Bake for 20-25 minutes until the edges turn golden brown.

Let cool for at least 30 minutes before cutting into it otherwise the dough will fall apart.

Next, stuff your face and don’t feel bad about getting chocolate all over your mouth.

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