I was browsing through the recipes on this new book I bought and I couldn't help but to go back to this recipe. I must admit that I tried it out of pure curiosity... Butterscotch Blondies does sound particularly delicious. The result is this magnificent chewy and super moist dessert, they're sweet, but not too sweet and they have this delicious hint of butter taste. I know the part of browning the butter might seem a little intimidating, but it's really simple and just make sure that you watch the butter closely so it doesn't go from browned to burnt. I actually bake brownies every other night and this is a nice change to the routine, they resemble brownies without being so heavy; they would go perfectly with a nice ice-cream scoop. Hope you try out this recipe!!!
Let me know what you think!
9 ounces all-purpose flour
2 1/2 cu[s firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter
6 large egg whites
Preheat oven to 350 degrees F. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, and cool for 10 minutes.
Combine butter and egg whites, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13x 9-inch metal baking pan coated with cooking spray; smooth top using a spatula.
Bake at 350 degrees for 30 minutes or until wooden pick inserted in center comes out clean.