BLONDIE BROWNIES

These decadent blondies get their irresistible caramel-y, nutty richness from browned butter along with a mixture of brown and granulated sugars. We folded in milk chocolate chips and skipped the nuts in ours and they were perfectly chewy and not too sweet. Let your imagination and your taste buds guide you with your add-ins! Toffee bits would not disappoint, a mixture of shredded coconut, chopped macadamia nuts and white chocolate would be pure bliss, walnuts along with some dried chopped apricots and cranberries would create a delightful festive holiday variation. Just keep the total amount of add-ins to one and a half cups.

Makes 24 servings

Ingredients

• 1 cup (227g/ 8 ounces) unsalted Butter
• 1 cup (200g) light Brown Sugar, packed
• 1/2 cup (100g) granulated Sugar
• 2 large Eggs (room temperature)
• 2 teaspoons Vanilla Extract
• 1 1/4 cups + 2 tablespoons (172g) Éban's Bakehouse GF AP Flour Blend
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1 cup (170g) Chocolate Chips (semi-sweet, milk or white chocolate, optional)
• 1/2 cup chopped Pecans (optional)
• Flaky Sea Salt (optional)

Directions

1. In a medium saucepan, melt the butter over medium heat.
2. Cook, stirring often, until the butter turns golden brown and smells nutty, about 5-7 minutes.
3. Remove from heat and allow to cool slightly. Preheat oven to 325 degrees Fahrenheit (163 degrees Celsius).
4. In a large mixing bowl, whisk together the browned butter and both sugars until smooth. Add eggs and vanilla, mixing until well combined.
5. Fold in the GF AP Flour Blend, salt and baking powder until just combined. Do not overmix!
6. Gently fold in the chocolate chips and pecans, or any of your favorite add-ins.
7. Line a 13x9 baking pan with parchment paper, leaving an overhang for easy removal.
8. Spread the batter evenly into the pan and bake 35-40 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist (not wet) crumbs.
9. Sprinkle with flaky sea salt, if using, and then allow the brownies to cool completely in the pan on a cooling rack before lifting out with the parchment. Carefully remove the parchment then slice into 24 squares.
10. Blondie Brownies can be stored at room temperature in an airtight container lined with parchment for 3 days; or individually wrap them in plastic wrap and place in a ziplock freezer bag and freeze for 3-4 months, thaw to room temperature before serving.