Brown butter blondies in a stack of three
Photo courtesy of RareSweets

recipe heading-plus-icon


12-15 squares

  • 6 ounces unsalted butter
  • 1 cup sugar
  • 1 egg plus 1 yolk
  • 2 teaspoons vanilla extract
  • ¾ cup flour
  • ¾ teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup chopped pecans, chopped into small pieces
  • ⅓ cup dried cranberries or apricots, chopped into small pieces
  • ¼ cup semisweet chocolate chips
  1. Preheat oven to 325 degrees.
  2. In a small saucepan over low heat, add butter and cook, stirring occasionally to brown but be careful not to burn. Transfer to a small bowl and set aside to cool to room temp.
  3. In the bowl of a stand mixer, add sugar and butter and mix well to combine. Add eggs, yolk, and vanilla to mixture and combine thoroughly on medium speed.
  4. In a medium bowl, sift flour, baking powder, and salt together. Add dry ingredients to wet ingredients and mix on medium speed, stopping occasionally to scrape the sides of the bowl, until the mixture is homogenous.
  5. Add nuts, dried fruit, and chocolate to mixture. Mix until just combined.
  6. Grease a 9×9 baking dish and place parchment at the bottom of it. Spread batter into pan, using an offset spatula to make sure it’s even.
  7. Bake for approximately 14 minutes until edges are golden and center is still soft but springs back. Let cool to room temperature before cutting.
  • Recipe By
    Chef Meredith Tomason of RareSweets, Washington, DC
  • Contributing City
    Washington DC

Related Recipes


Chocolate Espresso Cookies

Every year, Nashville-based cookie powerhouse Christie Cookie debuts the seasonal flavor: chocolate espresso cookies. [...]


S’mores Fudge Bar

S'mores fudge bar contains a brownie center sandwiched between a graham cracker crust and [...]


Chocolate Chess Pie

To illustrate the lengths fans will go to get their hands on one of [...]

Leave a Reply

Be the first to comment.