There are days when a full on fudge brownie is just too much chocolate (not many...but some) and on those days this blondie recipe from Nestle Toll House is just what the doctor ordered! It even has dried cranberries in it for added bite!
I prefer this recipe with an even mix of semi-sweet chocolate morsels and dark chocolate morsels, but you can use either or both. Either way, the buttery texture and flavor of these blondies make them the perfect afternoon treat!
Photo credit www.verybestbaking.com
Chocolate & Brown Butter Blondies
1 1/2 cups (3 sticks) butter
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels or Dark Chocolate Morsels (or both!)
1 cup dried cranberries
1 cup pecans, chopped
2 cups dark brown sugar
3 large eggs
2 teaspoons vanilla extract
Preheat oven to 325° F. Prepare a 13 x 9-inch baking pan with nonstick cooking spray and parchment on the bottom.
Brown butter in a medium saucepan over medium heat, stirring occasionally. Take precaution when stirring, as the butter will be hot. Be sure to scrape the brown solids off of the bottom of the pan. These should be included in your mixture. Let butter cool to room temperature before using.
Combine flour, baking powder and salt and set aside in small bowl. Combine morsels, cranberries, and pecans in small bowl, set aside.
Combine brown sugar and room temperature browned butter in mixer bowl with paddle attachment until homogenous. Add eggs one at a time, then add vanilla. Scrape the sides of the bowl, and then add flour mixture. Mix on low speed until just combined. Add morsel mixture and mix until just combined. Spread batter in prepared pan, making sure it is an even thickness.
Bake approximately 25-28 minutes, until knife inserted in center of pan comes out clean. Remove from oven and let cool completely on cooling rack. Cut into bars.