Browned Butter Blondies
Why This Recipe Works
For a blondie that's chewy but not too sweet, we found that you can't simply swap in a cookie dough or brownie batter. Using melted rather than creamed butter made for a blondie that was dense and chewy instead of cakey. To boost the blondie's bland flavor with nutty complexity, we browned the butter first. Using brown sugar was a must for its underlying caramel notes, and its moistness contributed to a chewy texture. To tone down the sweetness, we replaced a portion of the sugar with corn syrup. A full 2 tablespoons of vanilla brought more complexity to the bars, and a generous amount of salt in the batter and sprinkled on top brought all the flavors into focus. Chopped pecans and milk chocolate chips complemented the butterscotch flavor without overwhelming it.