Sweet & Salty Brown Butter Blondies
Salty and sweet is a flavor combination made in heaven. These Sweet and Salty Brown Butter Blondies satisfy allllll the cravings for these two flavors in a new way. And that means no more having to choose between the two!
Servings: 24 servings
Calories: 300kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoon salt
- ½ teaspoon baking powder
- brown butter made from 12 tablespoons unsalted butter
- 1 ¾ cups light brown sugar packed
- 3 large eggs room temperature
- ½ cup light corn syrup
- 2 teaspoons vanilla extract
- 1 cup potato chips broken into pieces
- ½ cup milk chocolate chips
- ¼ teaspoon flake sea salt optional
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees F. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Lightly butter foil and set aside
- In a medium bowl, whisk together flour, salt, and baking powder. Set aside. In a 10-inch skillet brown the butter. Remove skillet from heat and transfer browned butter to large heatproof bowl. Add brown sugar to hot butter and whisk until combined. Add eggs, corn syrup, and vanilla and whisk until smooth. Using rubber spatula, stir in flour mixture until fully incorporated. Stir in crushed potato chips and chocolate chips. Transfer batter to prepared pan. Using a spatula, spread batter into corners of pan and smooth surface. Sprinkle with sea salt, if using2 ¼ cups all-purpose flour, 1 ¼ teaspoon salt, ½ teaspoon baking powder, brown butter, 1 ¾ cups light brown sugar, 3 large eggs, ½ cup light corn syrup, 2 teaspoons vanilla extract, 1 cup potato chips, ½ cup milk chocolate chips, ¼ teaspoon flake sea salt
- Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool). Once removed from the oven, sprinkle with additional flaky salt, if desired. Let blondies cool completely in pan on wire rack, about 2 hours. Using foil overhang, lift blondies out of pan and transfer to cutting board. Remove foil and cut into 24 bars. Enjoy!
Notes
- Blondies can be wrapped tightly in plastic wrap and stored at room temperature for 5 days
- Recipe adapted from Cook's Illustrated
Nutrition
Calories: 300kcal | Carbohydrates: 33.1g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 38.5mg | Sodium: 285.4mg | Fiber: 0.9g | Sugar: 18.6g
