As the days get longer and the evenings hotter, we find ourselves drawn more and more out of doors. To the park for a picnic? To the roof top for a drink? Hours away from the home-front means that packing snacks is a must. Distance away from the kitchen means that those snacks must be easy to box up, transport and pull out later. The verdict? Fancy desserts requiring fancier delivery are out. Tasty treats reminiscent of childhood bake sales are in. Often squared, frequently stackable, and perfect for the way that summer makes you feel: simple.
These blondies taste better than most intricate confections: chewy, buttery, rich. Just the right amount of dark chocolate to make your hands a bit of a melted mess. Serve with milk, if it fits in your picnic basket.
Brown Butter Blondies with Dark Chocolate Chips
Adapted from Smitten Kitchen
8 Tbs (1 stick) unsalted butter
1 cup brown sugar
1 large egg
1 tsp vanilla extract
Pinch of salt
1 cup all-purpose, unbleached flour
¾ cup dark chocolate chips
Preheat oven to 350. Melt butter over medium heat and continue to cook until brown and fragrant. Remove from pan and pour into a heat-proof measuring cup. Allow to cool, slightly. Combine brown butter (including brown bits at the bottom of the cup) and brown sugar. Beat until smooth and incorporated. Beat in egg and then vanilla. Add salt and stir in flour. Fold in chocolate chips.
Batter will be quite thick. Transfer to a buttered 8x8 baking pan and bake for 20-25 minutes, just until the middle is set. Chewy and gooey is best so don’t overcook.