I love a brownie. Especially the fudgey, slightly undercooked ones. But, spoiler alert, I use boxed brownie mix…. always. And quite frankly, I can’t tell the difference in a homemade brownie and a $3 boxed mix. BUT a decent boxed blondie mix isn’t so easy to come by. So I’ve had to find a homemade version that suits. Once again browned butter makes this easy treat shine. They’re the perfect mix up to your typical chocolate chip cookie or brownie night.
Browned Butter Blondie
- 1 and 1/4 cup cold butter
- 3/4 Granulated Sugar
- 1 and 1/4 cup Brown Sugar
- 1 T vanilla
- 3/4 t Sea Salt
- 2 whole eggs
- 2 egg yolks
- 3/4 t baking soda
- 2 and 3/4 cup AP flour
- 2 cups chocolate chips
Preheat the oven to 350! Line and grease a 9×13 pan.
In a small sauce pan brown 1 cup of the butter. (Remember melt, foam, brown – wait for the nutty smell!). Put the remaining 1/4 cup butter in your mixing bowl. Add the browned butter and begin to mix. This cold butter with help temper the heat from the hot browned butter!
Once all the butter has melted, add the sugars, vanilla and salt. Mix until combined. Add the eggs + yolks and blend. Toss in the baking soda and add the flour. (I recommend adding the flour 1 cup at a time and scaring down the sides.)
Fold in the chocolate chips! Pour into the greased dish and pop into the oven for 30 minutes.
I’ve never met a sweet I didn’t like. Or a time when I was like “oh nah i don’t want that bowl of ice cream”. But my roommate Hannah, being the picture of physical fitness and epic self restraint, doesn’t indulge much. Tonight however, all that deprivation caught up to her and the woman needed a gosh darn cookie. I was more than happy to help…
Browned butter & sea salt chocolate chip cookies
- 1 cup (2 sticks) butter
- 2 1/2 cup AP flour
- 1 cup packed brown sugar
- 1/2 cup sugar sugar
- 2 eggs
- 1 t salt
- 3/4 t baking soda
- 1/2 t cinnamon
- 1 t vanilla
- 2 cup chocolate chips (I like it chocolatey, use your discretion)
Preheat the oven to 350!
In a small sauce pan add the butter. Now, to brown the butter you’re going to watch it melt, the bubble, then froth, the brown. Your job is to simply whisk the butter regularly until it changes to a brownish color with a nutty smell. Ive linked a youtube video to show you how.
See! Easy. Once the butter is ready – make your cookies! Cream the butter and sugars. Add the egg and vanilla and blitz. Lastly add all the dry ingredients, be sure to scrape down sides of the bowl. Stir in the chip by hand.
Scoop dough onto a greased cookie sheet and sprinkle with a pinch of course sea salt or fleur de sal. Bake at 350 for 12-13 minutes. This leaves them quite gooey in the center but thats how I like them.
My birthday is tomorrow! Woohoo. I’ve reached the age where a birthday is pretty much just another day – BUT it’s a beautiful day where I can eat cake and carbs with ZERO guilt. I started the carb train a night early… so sue me.
ricotta and sausage stuffed shell in brown butter sweet potato sauce
- 1/2 lb Italian sausage browned and drained
- 1 package pasta shells
- 2 cups ricotta cheese
- 1/2 shredded parm cheese
- 1 egg
- 1/2 teaspoon Italian seansonig
- 3 Tablespoons butter
- 3 cloves of minced garlic
- 1 Tablespoon AP flour
- 1 cup boiled sweet potatoes
- 1/2 cup water
- 1 cup milk
- 1/4 teaspoon cayenne pepper
Boil the shells but don’t cook them all the way! About 9 minutes. Drain and cool and set aside.
In your ninja or blender – blitz potatoes and water! Set aside.
Mix cooled sausage, ricotta, 1/2 the parm, egg and Italian seasoning together. Set aside. (I like saying set aside. It’s like a check off a check list.)
Browned butter can be tricky but the key is DO NOT WALK AWAY FROM IT. Place your butter in a large skillet and melt the butter. Bubbles will begin to form as the butter melts, keep whisking the butter as it begins to turn brown. You’ll see the color change and smell the nuttiness.
Remove from heat and add the garlic, cook or about 30 seconds. Whisk in 1 Tablespoon of flour. Add the milk, sweet potato puree and pepper. Whisk well and slowly add the remaining parm. Poor this sauce into a baking dish.
Fill each shell with a heaping tablespoon of your cheese/sausage goodie then place in the dish. Bake off at 375 until bubbly! About 25 minutes. Top with grated parm and something green!