Brown Butter Funfetti Blondies
For some reason, I am just not ready for my birthday this year. Usually, I’m all about the confetti, cake, and attention. It might have something to do with the fact that I’m going to be a quarter-century gal. While I understand that 25-years-old isn’t OLD, I still am in disbelief that time is passing faster and faster. My pop culture references are no longer hip. My students don’t even know who Mrs. Doubtfire is!
Although I’m not entirely ready to be 25, I have a lot to look forward to in the next few weeks. I will be reunited with my best friend; she’s coming up to Connecticut to visit me for a few days next week. I’ll also be on my Spring Vacation during this visit, which means binge watching television programs, cooking healthy meals together, and hiking trails. In addition to these fun adventures, I’ll be traveling to Maine to visit my sister and see one of my favorite musicians.
As I reflect back on my year, I’ve come to realize that my 24th year of life was full of newness and self-awareness. I learned how to say goodbye to relationships that were unhealthy; I decided to take regularly practice yoga. I’m saying “yes” to healthy opportunities that will bring me out of my shell.
Did I mention that I’ve fallen in love with new dessert bars? Because these are definitely one of my new obsessions:
- 1-3/4 cups light brown sugar
- 1 stick butter (plus 2 tablespoons butter)
- 2 eggs
- 1 egg white
- 1-1/2 teaspoons vanilla
- 1 teaspoon baking powder
- 1-3/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup rainbow sprinkles
- Preheat oven to 350 ° F.
- Add butter to a small sauce pot at low heat on the stove until butter is melted. Increase to medium heat for five minutes until butter foams. Stir with spoon until golden brown then remove from heat and let cool.
- In a medium-sized mixing bowl, combine flour, baking powder, and salt. Set aside.
- In another medium-sized mixing bowl, slowly add in brown sugar, vanilla, egg, and egg whites. Beat until smooth. Add cooled brown butter to batter. Mix until creamy.
- Add dry mix to wet batter until combined. Do not over mix. Fold in white chocolate and sprinkles to blondie batter.
- Line a 9 x 13 inch cake pan with tin foil and spray with non-stick cooking spray. Scrape batter into cake pan. Place in oven for 34-37 minutes or until blondies are golden brown on top. You may want to cover top of cake pan with foil halfway through baking to avoid overcooking the top of the blondies.