Ingredients:

  • 1 cup (227g) unsalted butter, plus more for greasing pan
  • 1 cup (200g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon vanilla bean paste (or scrape seeds from 1 vanilla bean)
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (85g) white chocolate chips (optional)
  • 1 pint (473ml) high-quality vanilla ice cream
  • Optional: Chopped toasted nuts (e.g., pecans, walnuts), caramel sauce

Instructions:

  1. Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until it foams, then browns and smells nutty. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together the browned butter (scrape up browned bits!), brown sugar, eggs, vanilla extract, and vanilla bean paste.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in white chocolate chips (if using).
  5. Pour batter into a greased 9-inch square baking pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  6. Let cool completely in the pan before cutting into squares.
  7. Serve warm blondies with a generous scoop of vanilla ice cream. Garnish with chopped nuts and caramel sauce, if desired.