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5 mg/ squareEasy

Brown Butter Triple-Chocolate Blondie Squares

Baked Elf Chef
House Kitchen
Adapted from Brown Butter Triple Chocolate Blondies (Handle the Heat (Tessa Arias)) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 16 squares · 80 mg total

6 tbsp (85 g) unsalted butter, for browning6 tbsp (85 g) infused unsalted butter, cold and cubed — 80 mg THC total across this amount1 cup (200 g) dark brown sugar¼ cup (50 g) granulated sugar1 tbsp milk, any kind2 tsp vanilla extract1 large egg plus 1 large egg yolk1½ cups (191 g) all-purpose flour¾ tsp fine sea salt¼ tsp baking powder½ cup (85 g) milk chocolate chips½ cup (85 g) semisweet chocolate chips½ cup (85 g) bittersweet chocolate chipsFlaky sea salt, for the top
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Brown Butter Triple-Chocolate Blondie SquaresILLUSTRATION

Steps

  1. Heat the oven to 350°F / 175°C. Line an 8×8-inch metal pan with parchment, leaving two long flaps so you can lift the slab out later. A straight-sided metal pan matters here — even edges are even portions.
  2. Put the 6 tbsp of plain butter in a light-coloured skillet over medium heat. It will melt, foam, crackle, then quiet down as the milk solids toast on the bottom. When those specks are amber and the smell turns nutty, take the pan off the burner immediately.
  3. Off the heat, drop in the cubed infused butter and swirl until it fully melts into the hot brown butter. The residual warmth is plenty. Scrape everything, toasted bits included, into a large bowl.
  4. Whisk both sugars into the warm butter, then the milk and vanilla. Let it sit until it's only warm to the touch so the eggs don't seize.
  5. Whisk in the whole egg and the yolk hard, a good minute, until the mixture is glossy and uniform. This is your dose-distribution step — keep going until you see no streaks or separation.
  6. Switch to a spatula and fold in the flour, salt and baking powder just until the last dry patch disappears. Stir in the chips, holding back about ¼ cup for the top.
  7. Spread the batter to all four corners and level the surface — an even thickness is an even dose. Scatter the reserved chips over and press them in lightly.
  8. Bake 25 minutes for a gooey centre, 27 for a firmer set. Edges should be golden; the middle can still wobble slightly. (Glass or ceramic pans need about 5 minutes longer.)
  9. Cool completely in the pan on a rack — no shortcuts, warm bars tear and tear = uneven squares. Lift out by the parchment, sprinkle with flaky salt, trim if the edges are ragged, then cut 4 across and 4 down for exactly 16 squares.
  10. Label it: store in an airtight container with a label reading "Brown Butter Triple-Chocolate Blondies — 16 squares, 5 mg THC each, 80 mg total. 21+ only. Made [date]." Keep the label on the container the whole time it's in the house.