Ingredients:

  • 6 ounces (170g) unsalted butter, cut into cubes
  • 1 1/2 cups (192g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup (170g) chocolate chips (milk, dark, or semi-sweet)
  • 1/2 cup (50g) chopped walnuts or pecans

Instructions:

  1. Melt butter in a saucepan over medium heat. Cook, swirling frequently, until the butter foams, then turns golden brown and smells nutty. Remove from heat and let cool slightly.
  2. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, whisk together brown sugar and granulated sugar. Add the cooled brown butter and whisk to combine. Add the egg, egg yolk, and vanilla extract; whisk until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in chocolate chips and nuts (if using).
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake at 350°F (175°C) for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached.
  9. Let the blondies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 16 squares.