Browned Butter Vanilla Bean Blondies

5 from 1 vote

Soft and fluffy, chewy blondies with a rich buttery, caramel flavour with delicate vanilla bean undertones.

Prep Time20

Cook Time25

Total Time45

Course: Dessert, Snack

Cuisine: American

Servings: Pieces

Calories: 229kcal

Preheat the oven to 180°C (350°F) and line an 9"x9" baking tin.
Brown the butter by placing the butter in a pot on a medium to high heat. Allow it to melt and start to bubble. Continue to let it boil and the bubbles will start turn more translucent and bigger , rather than small and frothy. Be sure to stir the butter as this process is happening and keep an eye on the colour of the butter. We want it a rich amber not black and burnt. (Around 5-10 minutes)
Remove from the heat and allow to cool while you prepare the vanilla bean.
Place the milk in a small saucepan.
Slice the vanilla bean down the middle and using the back of the knife, scrape out the vanilla seeds on each side and place in the milk. Toss in the empty vanilla pod too.
On a low heat, slowly bring the milk to boiling point but not boiling to infuse the vanilla into the milk. Remove from heat and allow to cool for 10 minutes. Remove the vanilla bean but leave the seeds.
Place the brown sugar and browned butter in a bowl and beat together.
Add the eggs and vanilla infused milk and beat in.
Stir in the flour, baking powder and salt until all combined.
Stir in all the white chocolate chips and then pour into the prepared tin.
Bake for 25 minutes until the skewer inserted comes out with crumbs attached.
Will be slightly under baked but that's how it should be.
Store in an airtight container for a week and then freeze if you still have some left!