Browned Butter Apricot Blondies
Makes 9
  • ½ cup (113 grams) unsalted butter
  • 1¼ cups (156 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (220 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • ¼ cup (80 grams) Apricot Jam (recipe follows)
  • Garnish: flaked sea salt
  1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch square baking dish.
  2. In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat.
  3. In a large bowl, whisk together flour, baking powder, and salt. Whisk in melted browned butter and vanilla. (Mixture will be thick.)
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar and eggs at high speed until tripled in size, 4 to 5 minutes. Add one-third of egg mixture to flour mixture, stirring just until combined. Fold in remaining egg mixture in 2 portions until well combined. Pour into prepared pan. Spoon Apricot Jam, 1 to 2 teaspoons at a time, over batter.
  5. Bake until a wooden pick inserted in center comes out clean, 20 to 30 minutes, covering with foil 10 minutes into baking if you want lighter-colored blondies. Let cool completely on a wire rack. Sprinkle with sea salt, if desired. Store in an airtight container at room temperature for up to 4 days.
Recipe by Bake from Scratch at