Brown butter blondies from Food52

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Notes about this recipe

  • Rutabaga on April 19, 2015

    I quadrupled this recipe, using two 8x8 and one 8x11.5 pans. Obviously, this made for thicker, gooier bars, even though I probably baked them for about 20 minutes above the suggested bake time. It's very hard to tell if the bars are done, as I found them to be extremely soft and almost raw in texture in the middle. Those who love to eat cookie dough will doubtlessly love these! I had stirred the chocolate chips into the batter when still warm to achieve the marble effect, but found that the chips melted completely into the batter in the oven. Perhaps this also contributed to the gooey center. The flavor is fantastic, though. Next time, I want to try just one batch in an 8x8 pan and see if I can get them to firm up a bit better.

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