Brown Butter Bearclaw Bar Blondies
A guaranteed crowd pleaser! This recipe makes for the perfect addition to any potluck or even a special after-school snack. A take on the classic blondie, this recipe adds that extra nutritional kick with granola bar pieces added to the mix. I love making blondies because they have all the great merits of a cookie PLUS you don't have to waste time and trays scooping individual pieces. I've also become partial to using melted butter or brown butter in all cookie (and blondie) recipes because it just makes life easier! No hauling out the stand mixer and creaming butter until it flies around the kitchen. Simply melt and stir in one bowl. Easy peasy!
8 oz unsalted butter
2 cups all-purpose flour
1 teaspoon baking powder
2 cups brown sugar
1 teaspoon kosher salt
2 teaspoons vanilla
1 cup Bearclaw Bites or granola
1 cup chocolate chips
Preheat oven to 350, and grease 8x8" pan.
Melt butter in a small saucepan over medium heat, stirring occasionally. Continue to cook until it is fragrant and a nutty brown color. Take off the heat and pour into a large bowl to cool to room temperature.
In a small bowl, whisk together flour and baking powder. Set aside.
Add brown sugar and salt to the bowl of brown butter and whisk until smooth. Add the eggs and vanilla and whisk to combine. Stir in dry ingredients until just incorporated. Add Bearclaw Bar pieces and chocolate. Stir to combine.
Turn batter into prepared pan and smooth evenly. Bake until blondies are golden brown and no longer jiggly, 25 to 35 minutes. The center will be slightly underdone, but that's how we like it! Let cool before cutting.
- 8 x 8 cake pan
- Yields 20 - 24 small blondies