If you’ve ever thought, “She’s so dull, come on, rip her to shreds,” while perusing blondie recipes on the internet, then I applaud you for your familiarity with Debbie Harry’s oeuvre but encourage you to lighten up because blondies are delicious. The blondie—essentially a deep-dish cookie bar—deserves your admiration because it can host all manner of the miscellanies junking up your baking cabinet. Throw in those leftover chopped pecans, handful of chocolate chips, and half a bag of dried cranberries you saved to make homemade granola, and you’ve got yourself a stew (as Carl Weathers might say).
For this particular iteration, I used candied ginger found at a local crackseed store here in Honolulu, and I browned the butter because 1. brown butter is delicious and 2. it’s a food blogger requisite to brown butter even when it seems inappropriate to do so. You should try my brown butter face cream.
If you can’t find candied ginger, you could probably create your own with fresh ginger and a can-do candy attitude. Or test this blondie’s mettle by adding caramelized onions and head cheese. Just kidding; don’t do that. But, otherwise, sky’s the limit, kids.
- ½ cup butter
- ¾ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup flour
- ¼ tsp kosher salt
- ¼ to ½ cup candied ginger (depending on personal taste), chopped
- Grease an 8x8 casserole dish. Preheat oven to 350F.
- In a skillet over medium heat, melt the butter until brown and fragrant—it should smell nutty, and brown flecks should be visible at the bottom of the pan. This will take upwards of 5-10 minutes, but do not step away as the butter will burn quickly once it has begun to brown.
- Let butter cool before adding to brown sugar. Beat until smooth, and then add egg and vanilla extract.
- In a small bowl, whisk together flour and salt. Add dry ingredients to wet and beat until just combined.
- Pour into prepared pan and bake until set in the middle, approximately 20 minutes (I always err on the side of underbaking my cookie because I live with Beckie, and she’s ever on the prowl for another excuse to eat cookie dough). Cool on rack before serving.