Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 21 tablespoons (2 sticks + 6 tablespoons) unsalted butter
- 2 cups firmly packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoon fresh lemon juice
Preparation
Step 1
Preheat oven to 325 degrees. Butter an 9 x 13-inch pan. Line with parchment, letting the edges overhang making a parchment sling. Butter lining and set aside.
In a large bowl add flour, baking powder and salt and mix to combine.
In a small saute or sauce pan, over low heat, cook the butter until light brown and gives off a nutty aroma, about 6 minutes. Remove pan from the heat, and let cool.
In a second bowl, combine brown sugar, granulated sugar and cooled butter. Stir to combine with a wooden spoon. Add eggs, vanilla, and lemon juice and stir until smooth. Add dry ingredients in 2 batches and stir until just incorporated.
Spread batter evenly into prepared baking dish. Bake for about 35-45 minutes, until a toothpick inserted into the center comes out either clean or with crumbs…not batter. If using parchment paper, gently lift blondies out of baking dish or pan and let cool on a wire rack, or you could just cut them in the pan and eat immediately. It’s brown butter, people. Who are we kidding?