Brown Butter Blondies made in two different ways- a cinnamon sugar snickerdoodle or a coconut white chocolate chip. Make your own variation with this adaptable recipe!
Total Time:1 hour
1 cup (230 gm) unsalted butter, cubed into equals sized pieces
1–3/4 cups (360 gm) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (260 gm) all-purpose flour
1–1/2 teaspoons baking powder
1 teaspoon salt
1–1/2 cups (115 gm) sweetened shredded coconut
1–1/4 cups (200 gm) white chocolate chips
Preheat the oven to 350 degrees. Line a 9”x13” pan with foil and spray with cooking spray. Set aside.
Add the butter to a light-bottomed pan over medium heat. Melt the butter, stirring regularly. Once the butter is melted and has stopped sizzling as frequently, begin to whisk constantly until the butter has browned to a medium-dark hue. (See notes for help.) Remove the butter to a separate large bowl. Allow to cool briefly, about 5 minutes.
Once slightly cooled, whisk the brown sugar into the brown butter. Add the eggs and the vanilla and whisk well to combine. In a seprate small bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the brown butter mixture and fold to combine. Add the coconut and white chocolate chips and fold just until combined.
Spread the batter into the prepared pan and then bake in the preheated oven, about 25-30 minutes or until the edges are set and a toothpick inserted to the center just barely comes out clean.
See my previous post on browning butter if you need a little help in this area.