Equipment

• 9 x 13 inch baking pan
• Parchment paper
• Whisk
• Medium pot
• Silicone spatula
• Large mixing bowl
• Scale

Ingredients

• 226 g salted butter (browned)
• 230 g brown sugar
• 80 g granulated sugar
• 2 eggs + 1 yolk
• 2 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cornstarch
• 280 g all-purpose flour
• 100 g semisweet chocolate (I used a mixed of chip and chuck)

Preparation

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
2. In a medium saucepan, melt the butter over medium heat, stirring frequently, until the butter turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly.
3. Next, in large mixing bowl – add the browned butter, granulated sugar and brown sugar, using a whisk, mixed until combined.
4. Beat in the eggs, one at a time, then stir in the vanilla extract and salt, mixed until well combined.
5. Using a sifter, sift in all-purpose flour, corn starch and baking powder. Using a spatula, fold in the ingredients until just combined.
6. Add in chocolate chips and diced chocolate, and fold with a spatula until combined.
7. Add your batter to your already greased and lined pan, and flatten them out with a spatula. Bake blondie at 350°F (175°C) for 35 minutes, or until a toothpick inserted into the center of the blondie comes out clean.
8. Let the blondie cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely. Slice into bars and serve.