You’ll never guess what I did.
No, really. Guess.
I threw a Superbowl party last weekend.
Correction. I offered up my apartment and TV to a few friends who were throwing a Superbowl party. If you want to throw a party, this is the way to do it. The original hosts organized. They brought salad and quesedillas and guacamole and vegetables and dip and beer and rice krispies treats. They brought paper plates. They told me not to make anything.
I tried. I really tried not to make anything.
Correction, whipping is an exaggeration. I did indeed start the recipe with an whisk, but quickly switched over to a spoon. This is a one pot, one bowl deal. The pot is for browned butter. The bowl is for whipping up, I mean mixing up, the blondies. You could even keep your pot hung up on its rack and melt the butter in the microwave instead of browning it. But I’d advise against it. And if I’m telling you to clean an extra pot, you know I’m serious.
Everyone arrived to the nutty scent of browning butter.
As the coats were hung and the table was set, the butter cooled and the oven pre-heated.
During kickoff, I held the glass bowl against my stomach and whisked the butter and sugar together. Then I set the bowl down to watch the first few plays.
In stolen moments between the game and the start of the first commercial, I snuck into the kitchen to switch to a wooden spoon and drop in the vanilla and egg.
A few more plays, a few more turns of the spoon, a few more seconds before a few more commercials, and I added the rest of the dry ingredients.
Back to the living room, I sat on the sofa and continued to stir, watching the game unfold. A fine layer of flour settled on my guests and sofa.
Back to the kitchen, a few handfuls of chocolate chips, a few more stirs, and into the pan and into the oven.
Out of the oven, the blondies stayed in the kitchen during the halftime show.
They made their appearance during the second half. They made their disappearance during the second half.
It was a sad day for the Pats, especially for the fans at a party that was half inhabited by Giants. It was all very civil, no brawls to break up.
Brown butter blondies
I believe I have found the best blondie recipe in the world. And then, risking hubris, I bested it just a touch by browning the butter. The original recipe is from Garrett McCord’s blog Vanilla Garlic. I discovered it in a roundabout way when looking for an easy lemon dessert. I took a lemon mascarpone blondie recipe, contributed by Garrett to Elise Bauer’s Simply Recipes, cheated by using bottled lemon juice instead of freshly squeezed, and baked it in a tart pan. While looking at that recipe, I clicked on a link to Garrett’s base blondie recipe and flagged it for future reference. I’ve been making the blondies ever since, and got the idea to brown the butter from the only brownies worth making from scratch.
Makes 16 blondies.
- 1/2 C butter
- 1 C tightly packed dark brown sugar
- 1 egg
- 2 t vanilla
- 1/2 t baking powder
- 1/8 t baking soda
- pinch of salt
- 1 C flour
- 1/2 C milk chocolate chips
Prep. Preheat the oven to 350°F. Butter and flour an 8X8 pan.
Brown. Heat the butter in a small sauce pan over medium low heat. After it has melted, it will start to froth and the solids will start to brown. You’ll be able to scrape up the brown bits with a spoon. Once the better starts to smell nutty and the liquid butter turns a dark golden brown, it’s ready. This takes about 10 minutes. Cool the butter to room temperature.
Whisk. Whisk the cooled brown butter and sugar in a bowl. Add the egg and vanilla extract and keep whisking.
Stir. Stir in the flour, baking soda, baking powder, and salt until incorporated. Mix in the chocolate chips. The batter will be quite thick.
Bake. Spoon the batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick comes out clean.
Cut. When the brownies are cool, flip them out onto a cutting board. Using a big chef’s knife or a pizza wheel, cut the blondies into 16 2X2 squares.