Ingredients
•1 cup (226g) unsalted butter
•1 1/4 cups (250g) light brown sugar, packed
•1 tsp vanilla extract
•1/4 tsp salt
•1/4 cup (60ml) heavy cream
•1 1/2 cups (180g) crushed graham crackers
•1/2 cup (60g) all-purpose flour, toasted (see note)
•1/2 cup (90g) white chocolate chips
Optional Mix-Ins
•Chopped nuts (e.g., pecans or almonds)
•Dried fruits (e.g., cranberries or cherries)
•Sprinkle of flaky sea salt for garnish
Instructions
Step 1: Prepare the Browned Butter
1. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns golden brown and smells nutty. This should take about 5-7 minutes.
2. Remove from heat immediately to prevent burning and pour into a large mixing bowl. Allow it to cool slightly, about 5 minutes.
Step 2: Combine the Wet Ingredients
3. To the browned butter, whisk in the brown sugar, vanilla extract, and salt until smooth.
4. Stir in the heavy cream until fully incorporated.
Step 3: Add the Dry Ingredients
5. Gradually mix in the crushed graham crackers and toasted flour until a thick dough forms. Fold in the white chocolate chips and any optional mix-ins.
Step 4: Assemble the Bars
6. Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
7. Press the blondie mixture evenly into the pan, using a spatula or the back of a spoon to smooth the top.
8. Chill in the refrigerator for at least 2 hours or until firm.
Step 5: Slice and Serve
9. Once chilled, remove the bars from the pan using the parchment paper overhang. Cut into squares or bars and serve.
10. Store any leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 15 minutes