Brown Butter Sage Blondies

Written By Stephanie Kingery

These taste like the cookie cake I loved as a kid, all grown up. Nutty brown butter comes first, and then just enough sage to make them feel fancy without overpowering anything. They're so buttery and moist that they stay soft on the counter for days... if they last that long.

Author: Steph Kingery

Prep time: 25 min | Cook time: 35 min | Total time: 1 hr

Yield: 9 squares (9x9-inch pan)

INGREDIENTS

  • 1½ sticks (¾ cup / 170 g) unsalted butter

  • 1 large bundle fresh sage (at least 10 leaves, but the more the better in my opinion)

  • 1 cup (200 g) light brown sugar, lightly packed

  • ½ tsp fine sea salt

  • 2 eggs

  • ½ tsp vanilla extract

  • 1½ cups (190 g) all-purpose flour

  • 1 tbsp (8 g) cornstarch

  • ¾ tsp baking soda

  • ½ cup (85 g) milk chocolate chips

  • Spray oil, for the pan

TO SERVE

  • Flaky salt

INSTRUCTIONS

PREP THE PAN

Preheat the oven to 350°F (175°C).

Line a 9x9-inch baking dish with parchment paper and spray it with spray oil.

BROWN THE BUTTER
Add your butter and sage to a small pot over medium-high heat.
Stir constantly until the butter turns golden brown, about 10 min. It will foam up first, then turn a little green from the sage, and then the milk solids will brown. Watch closely, because it goes from golden brown to burnt fast.
Take the sage out of the pot. Pull the crispy fried leaves off the stems and throw away the stems.
Finely mince the sage leaves.

MAKE THE BATTER
In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), mix the brown sugar, salt and minced sage until the oils from the sage have worked into the sugar.
Pour in your brown butter and mix on medium until well combined, about 1 min.
Add the eggs and vanilla. Mix on medium-low until combined and a little fluffy, 30 sec to 1 min.
In a separate bowl, whisk together the flour, cornstarch and baking soda.
Add half the flour mixture and mix on low until just combined. Repeat with the rest.
Gently fold in the chocolate chips.

BAKE
Pour the batter into the prepared pan and spread it into an even layer.
Bake for about 35 min, until the edges are golden and a toothpick in the center comes out with a few moist crumbs.
Top with flaky salt.
Let cool completely before slicing so they set up and cut cleanly.

Talk soon! xxx Steph

@STEPHSCOOKIN

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Stephanie Kingery
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Brown Butter Sage Cookies