Browned Butter Blondies

Name: Browned Butter Blondies
Yield: Makes 24 Blondies
Ingredients: 2 1/4 cups (11¼ ounces), all-purpose flour; 1 1/4 teaspoons, table salt; 1/2 teaspoon, baking powder; 12 tablespoons, unsalted butter; 1 3/4 cups packed (12¼ ounces), light brown sugar; 3 , large eggs; 1/2 cup, corn syrup; 2 tablespoons, vanilla extract; 1 cup, pecans, toasted and chopped coarse; 1/2 cup (3 ounces), milk chocolate chips; ¼–½ teaspoon flake, sea salt, crumbled (optional)

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Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

Desserts or Baked Goods

Make Ahead

Brownies & Bars

Most blondies have a one-note sweetness and too many (and the wrong kind of) mix-ins. We wanted ours to be chewy, complex, and full of nutty, butterscotchy goodness.

SERVESMakes 24 Blondies

TIME1¼ hours, plus 2 hours cooling

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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 blondi...

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