Brown Butter Raspberry Chocolate Blondies by Ashiashome

Ingredients

• 225g (1 cup) unsalted butter
• 200g (1 cup) light brown sugar, packed
• 100g (1/2 cup) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla bean paste
• 190g (1.5 cup) all-purpose flour
• 1/2 tsp salt
• 150g (1 cup) dark chocolate chunks
• 125g (1 cup) fresh raspberries

Instructions

1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
2. Melt butter in a saucepan over medium heat, swirling constantly until it turns golden brown and smells nutty, about 5-7 minutes.
3. Remove brown butter from heat and whisk in the brown sugar and granulated sugar until smooth; let cool for 10 minutes.
4. Whisk in the egg, egg yolk, and vanilla bean paste until well combined.
5. Fold in the flour and salt until just incorporated, then gently stir in the chocolate chunks.
6. Spread the batter into the prepared pan and dot the top with fresh raspberries, pressing them slightly into the batter.
7. Bake for 25-30 minutes, or until the edges are golden and the center is set but still soft.
8. Cool completely in the pan before slicing into 16 squares.