Brown butter and brown sugar give these soft blondies an intense butterscotch flavor, brightened up with orange zest and loaded with chunks of bittersweet chocolate.
Cook Time:20 minutes
Total Time:20 minutes
Yield:16 blondies 1x
5 ounces (10 tablespoons) salted butter, cut into chunks
5 5/8 ounces (3/4 cup, packed) brown sugar
2 tablespoons orange zest
1 tablespoon vanilla extract
4 1/4 ounces (1 cup, spoon and level) all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped, plus extra for sprinkling
raw (demerara) sugar, for sprinkling (optional)
Preheat oven to 350ºF. Line an 8″ square pan with foil and grease foil with nonstick cooking spray.
Place butter in a medium saucepan set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and let cool about 10 minutes.
Add brown sugar to pan and whisk in until well-combined. Beat in eggs one at a time until mixture is paler in color and thickened and eggs are smoothly incorporated. Beat in the orange zest and vanilla extract.
Add the flour, baking soda, and salt to the batter and fold in until just incorporated. Fold in chocolate chunks until dispersed.
Transfer batter to prepared pan and smooth out in an even layer. Sprinkle top with extra chopped chocolate and raw sugar (if desired).
Bake at 350ºF for 20-25 minutes, until toothpick inserted in center comes out clean. Cool blondies to room temperature before lift out of pan and slicing. Store in an airtight container at room temperature.