These recent bouts of winter flurries have only one upside in my opinion: an excuse to do lots and lots of baking. Needless to say, my kitchen has been a buzz with activity. From almond cakes to cookies, there have been plenty of sweet treats to go around. But I have to say that my favorite baking creation was most definitely a batch of sea salt blondies. Chewy and sweet on the inside and crunchy and salty on the outside, these delectable blondies are the ultimate dessert to curl up with on a snowy afternoon.
(Slight adapted from one of my favorite foodie blogs, Alexandra’s Kitchen)
Note: This recipe works best in a 9 x 9 pan and yields 16 blondies.
1 stick (8 oz) of unsalted butter
2 cups of all-purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp of kosher salt, plus extra for sprinkling
1 and ½ cups of packed light brown sugar
1 and ½ tsp of vanilla extract
½ cup of semi sweet chocolate chips
Preheat the oven to 350 degrees and line the pan with parchment paper.
Next is the tricky part, browning the butter. Place the butter in a saucepan over medium heat. Let the butter melt, occasionally mixing with a wooden spoon, until there are tiny bubbles forming. Right before the mixture turns brown the bubbles at the surface will become very small and start appearing rapidly – watch carefully to make sure the butter does not burn. The whole process should take approximately 10 mins. When the butter has browned, remove the pan from the heat and allow the butter to cool.
In a medium bowl, mix together the flour, baking powder, baking soda and salt, and then whisk together and set aside.
In another bowl, beat together the eggs, brown sugar, the browned butter and vanilla extract until the mixture is smooth.
Add the dry mixture to the wet and stir until they are combined. Then mix in the chocolate chips.
Transfer the mixture into the pan and sprinkle liberally with extra salt. Bake for 35 – 40 minutes or until you can cleanly insert and remove a knife into the blondies. Allow the blondies to cool before serving.