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5 mg/ squareEasy

Nutty Brown Butter Blondies with Flaky Salt

Baked Elf Chef
House Kitchen
Adapted from Brown Butter Blondies with Maldon Sea Salt (Alexandra's Kitchen (alexandracooks.com) / Alexandra Stafford) — rewritten with the infusion and dose worked in.
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Your dose · per square

Written at 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 squares · 80 mg total

½ cup (113 g) plain unsalted butter, for browning½ cup (113 g) infused butter, cold and cubed — the batch total must be 80 mg THC2 cups (255 g) all-purpose flour½ tsp baking powder¼ tsp baking soda1 tsp flaky sea salt, plus a pinch for the top2 large eggs1½ cups (300 g) packed light or dark brown sugar1 Tbsp vanilla extract⅔ cup (110 g) white chocolate chips or chopped bar
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Nutty Brown Butter Blondies with Flaky SaltILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F. Line the 9×9 pan with parchment, leaving a two-inch overhang on two sides so the slab lifts out whole.
  2. Brown only the plain butter: melt it in a light-coloured saucepan over medium-low, swirling now and then, for roughly 8–10 minutes, until the foam quiets, the milk solids go amber and it smells toasted. Pull it off the heat the moment it's nutty — burnt is a different flavour and a wasted step.
  3. Let the pan sit off-heat for 2 minutes, then drop in the cubed infused butter and stir until it melts completely, scraping in every brown speck. The residual warmth does the melting, so the infused fat never sees direct heat. Set aside until warm, not hot — about 10 minutes.
  4. Whisk the flour, baking powder, baking soda and salt in a bowl and leave it.
  5. Beat the eggs in a large bowl, then whisk in the brown sugar and vanilla. Pour in all of the butter and beat hard for a full minute, scraping the bowl and the bottom twice, until the mixture is glossy and uniform with no fat streaks. This is the dosing step — an unevenly mixed batter is an unevenly dosed pan.
  6. Fold in the dry mix until no floury patches remain, then fold in the white chocolate just until it's evenly scattered.
  7. Scrape into the pan and level it corner to corner with an offset spatula, equal depth everywhere, then tap the pan once on the counter. Scatter a pinch of flaky salt.
  8. Bake 30–35 minutes, until the edges are set and golden and a toothpick in the centre comes out with moist crumbs.
  9. Cool completely in the pan, at least 2 hours, then lift the slab out by the parchment. Measure and mark the edges, then cut a true 4×4 grid: 16 squares of the same size, every one 5 mg.
  10. Label the tin: Nutty Brown Butter Blondies · 80 mg THC total · 5 mg per square · 16 squares · made [date] · 21+ only.