Brown Butter Blondies by Martha Collison

Method

1. Grease and line a 20x20cm square tin with baking parchment and preheat the oven to 180^oC/160^oC fan/gas mark 4.

2. In small saucepan or frying pan, melt the butter oven a medium heat. Once it has melted, continue to heat gently for a few minutes until foaming. Keep cooking until the milk solids have caramelised and gone brown, turning the butter a golden colour, then remove from the heat and allow to cool for 5 minutes.

3. Beat together the eggs, brown sugar, caster sugar and melted browned butter using a wooden spoon. Stir in the flour and baking powder and mix until well combined. Fold in the chocolate chips and milk and then spread the mixture into your prepared tin.

4. Bake the blondies for 25-30 minutes, or until risen with a slight wobble in the centre. Leave the blondies in the tin to cool completely, preferably overnight (if you can resist!) for them to become fudgy and dense before slicing.

5. These blondies will keep for 1-2 weeks in an airtight container.