Among friends and family, it’s no secret that I despise summer weather. I’ll take a brisk fall day over heat and humidity any time; heck, I don’t even mind the occasional blizzard. The cool, windy weather we’ve had recently has been perfect, and I took the opportunity to do a little baking, because once the heat of summer sets in I certainly won’t be cranking up my oven.

One of the perks of being a food editor is that you get to put your hands on all kinds of great cookbooks. The recipe I’m sharing this week for Brown-Butter Blondies comes from a book I received for review several months ago called Duff Bakes, by Duff Goldman and Sara Gonzales.

The book’s casual, conversational tone and its accessible approach to all manner of baking knowledge quickly made it a favorite. It covers everything from baking basics to the tools of the trade, and includes recipes for classics, like gingerbread cookies and fudge, as well as contemporary baked goods – there’s an entire chapter devoted to vegan and gluten-free baking.

I love the depth of flavor the browned butter adds to these blondies. I also love that browning the butter requires nothing more than throwing it in a pan and waiting for it to do its thing.

This recipe will not win you any healthy-eating awards. These bars are definitely a once-in-a-while treat, which is okay, because soon it will be too hot to turn on the oven anyhow.

Brown-Butter Blondies

3 sticks butter

3 cups lightly packed light brown sugar

3 extra-large eggs

1½ teaspoons pure vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon kosher salt

First, brown the butter. Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color, not too light, not too burned. Once it reaches that color, take it off the heat and let it cool.

Preheat the oven to 350 degrees and grease a 9-by-13-inch pan.

In the bowl of a stand mixer fitted with the paddle attachment, bet the cooled brown butter and brown sugar until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt, and mix until combined.

Press the mixture evenly into the prepared pan.

Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it.

Let cool on a wire rack, then cut them up and wrap them individually in plastic wrap so the sides don’t dry out.

Store them in the freezer or at room temperature.

Recipe from “Duff Bakes,” by Duff Goldman
and Sara Gonzales

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