12 Serves
88 Mins
Preheat your oven to 175°C and grease a square baking pan.
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Vitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
4 µg / 400 µgCalcium
33 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
104 mg / 4,700 mgSodium
223 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
12 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a saucepan, melt the unsalted butter over medium heat, stirring constantly until it turns golden brown and smells nutty, then remove from heat.
In a mixing bowl, whisk together the brown sugar, eggs, and vanilla extract until smooth, then stir in the browned butter.
Fold in the flour, baking powder, and a pinch of salt until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the blondies to cool completely in the pan on a wire rack before slicing into squares.
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