I’ve always like brownies but blondies…   seemed like chocolate chip cookies except you couldn’t be bothered to form individual cookies.   However recently I’ve seen the light.   Become a convert.   Embraced the blondie.

Zoey thinks they are better with bourbon.    Can’t disagree with her.

This is based off of Smitten Kitchen’s recipe.    https://smittenkitchen.com/2006/11/blondies/

Ingredients:

• 8 tablespoons butter browned
• 1 tablespoon water
• 200 grams dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• Pinch of salt
• 135 grams all-purpose flour
• 2/3 cup chocolate chips (the darker the better)
• 1/3 cup caramel chips

Could use a half cup each of the chips but the caramel is sweeter and the dark chocolate works well with the brown sugar.   If using more caramel chips, would prob decrease the amount of sugar.

When  using browned butter in recipes that are written with not browned butter, prefer to add a tablespoon of water to replace some of the moisture lost in the browning process.  Also, to cool the browned butter quickly, can place the bowl with water in the freezer for a while.

Mixed the butter, water, and sugar.

After it was light and fluffy, added the eggs and vanilla and mixed well. (Make sure the butter’s temp is low enough not to curdle the eggs).

Stirred in flour and salt.

Added chocolate and caramel chips and poured into an 8” by 8” pan lined with parchment.

Baked for 25 to 30 mins at 350.

The focus is off on this pic but they turned out well.

If this wasn’t going in to the office, would have added a quarter cup of bourbon.

Coco is always happy to pour a glass to add to the blondies.