BROWN BUTTER BLONDIES RECIPES

Steps:

• Melt butter in heavy 2-quart saucepan over medium-high heat. Continue cooking, watching closely, 5 minutes or until butter foams and turns deep golden brown. Immediately remove from heat; pour into bowl. Refrigerate 15 minutes.
• Heat oven to 375°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray bottom of foil-lined pan with no-stick cooking spray; set aside.
• Add brown sugar, eggs and vanilla to cooled browned butter; mix well. Add flour, baking powder and salt; stir just until combined. Stir in pecans and white baking chips. Spread into prepared pan.
• Bake 19-23 minutes or until golden brown around edges and toothpick inserted in center comes out clean. Cool completely.
• Lift blondies from pan, using foil ends. Cut into squares.

Steps:

• Cook butter in a medium saucepan over medium-high, stirring occasionally, until butter melts, smells toasted, and turns brown, 8 to 10 minutes. Remove from heat; immediately pour butter into a large metal bowl. Let cool about 20 minutes (butter should still be melted, but bowl should be cool enough to handle).
• Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray, and line with parchment paper, leaving a 2-inch overhang on 2 sides. Add granulated sugar and brown sugar to melted butter in bowl; whisk together until smooth. Add eggs and vanilla; whisk together until incorporated. Add flour and salt; fold together using a rubber spatula until just fully incorporated. Fold in chopped chocolate. 
• Pour mixture into prepared baking pan. Bake in preheated oven until a wooden pick comes out clean (the top will still look moist), about 45 minutes. Cool on a wire rack until pan is cool to the touch, about 1 hour. Remove blondies from pan using parchment paper overhang; transfer to a cutting board. Cut into squares. Store in an airtight container at room temperature up to 3 days.