Brown Butter Cookie Blondies

Chef Cynthia

Servings

16 bars

Prep Time

20 minutes

Cook Time

25 minutes

Category

Dessert

Real browned butter meets Spiceology's Brown Butter Cookie Spice Blend, so the nutty, caramel side of butter shows up twice in the same bar. The result is dense and fudgy with crackly edges, and it comes together in one bowl with a whisk and a spatula. Cube them for ice cream, stack them on a plate, or eat them standing over the pan.

Brown Butter Cookie Blondies

Ingredients

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    • 1 cup (2 sticks) unsalted butter

    • 2 cups light brown sugar, packed

    • 2 large eggs

    • 1 large egg yolk

    • 1 Tbsp pure vanilla extract

    • 2 cups all-purpose flour

    • 2 Tbsp Spiceology Brown Butter Cookie Spice Blend

    • 1 tsp baking powder

    • ¾ tsp kosher salt

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    • 1 cup toffee bits or white chocolate chips

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    • 2 tsp Spiceology Brown Butter Cookie Spice Blend, divided

    Directions

    1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan and line it with parchment, leaving an overhang on the long sides so you can lift the slab out whole.

    2. Melt the butter in a light-colored saucepan over medium heat, swirling frequently. Cook until the milk solids turn golden and the butter smells nutty and toasty, 6–8 minutes. Pour immediately into a large bowl, scraping in every browned speck, and cool 10 minutes. You will have slightly less than a cup — water cooks off in the browning, and that is expected.

    3. Whisk the brown sugar into the browned butter until smooth. The mixture should feel warm, not hot, before the eggs go in. Give it a few more minutes if it does not.

    4. Add the eggs, egg yolk, and vanilla. Whisk vigorously about 1 minute, until glossy and slightly thickened.

    5. Fold in the flour, Spiceology Brown Butter Cookie Spice Blend, baking powder, and salt with a rubber spatula until just combined — do not overmix. Fold in the toffee bits or white chocolate chips, if using.

    6. Spread the batter evenly into the prepared pan and dust the top with 1 tsp of the blend. Keep it light: the blend carries sugar and will darken as it bakes.

    7. Bake 22–26 minutes, until the edges are set and golden, the center looks just barely underdone, and a toothpick comes out with moist crumbs. Err on the side of underbaking — the bars firm up as they cool.

    8. Cool completely in the pan, at least 1 hour, before lifting out by the parchment. Slice into 16 bars and dust with the remaining 1 tsp blend.
    Recipe Products
    It's back and here to stay
    Blend

    Brown Butter Cookie Spice Blend

    Key Ingredients

    Brown Sugar, Brown Butter, Cinnamon, Baking Soda