Recipe For Brown Butter Blondies in the USA  

If you’ve ever thought to yourself, “Blondies are just brownies without chocolate, right?” prepare to have your culinary world rocked. 

Now, I know what you’re thinking. “Brown butter? Sounds fancy.” But here’s the twist: it’s simpler than you think 

It’s easier to mess up a blonde brownie recipe than you think. Let me give you some simple tricks for producing the dessert bars of your dreams  

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Cold eggs don’t mix as easily and can cause your blondies to be too dense. Keep the eggs room temp for the perfect consistency 

You want to fold an ingredient into the batter until it’s just combined (and you can’t see it) as opposed to beating it to death 

Overmixing will cause blonde brownies that are too dense/will rise and then fall in the oven. 

That coupled with the fact that every oven is different means you need to check your goodies about five minutes before they’re supposed to be done.

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