The Blondie vs. The Brownie? Who comes out on top?
For me the browned butter and butterscotchy-ness pummels the brownie. Now, I love chocolate, but I think I may love butterscotch a little bit more. Perhaps it’s because chocolate is everywhere, but a truly delicious butterscotch recipe is much rarer.
The magic maker of this recipe: browned butter. Who knew you could brown butter and that it tastes delicious? Browned butter is like an angel brushing its wings against your cheek (I love hypberboles almost as much as I love these blondies) This is one of the few desserts I will repeatedly make, which means they are good. What are you waiting for? Go forth, brown butter, and make these blondies!
From Cooking Light
2 cups all purpose flour
2 1/2 cups light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
3/4 cup egg substitute/3 eggs
Preheat oven to 350°F. Spray a 9 x 13 inch baking pan with cooking spray.
In a large bowl, combine flour, brown sugar, baking powder, and salt.
In a skillet, melt the butter over medium-low heat Continue to cook for 6-10 minutes. The butter will start to turn light brown. Stir occasionally. Remove from heat and let cool for 10 minutes. Whisk the butter and egg substitute together. Combine butter mixture with flour mixture. Stir until just combined.
Pour mixture into prepared baking pan. Bake for 30 minutes. Cool pan on wire rack completely. Store in airtight container.