One-Bowl Orange-Butterscotch Chocolate Chunk Blondies
Brown butter and brown sugar give these soft blondies an intense butterscotch flavor, brightened up with orange zest and loaded with chunks of bittersweet chocolate.
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 16 blondies 1x
Ingredients
Scale
- 5 ounces (10 tablespoons) salted butter, cut into chunks
- 5 5/8 ounces (3/4 cup, packed) brown sugar
- 2 eggs
- 2 tablespoons orange zest
- 1 tablespoon vanilla extract
- 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces bittersweet chocolate, chopped, plus extra for sprinkling
- raw (demerara) sugar, for sprinkling (optional)
Instructions
- Preheat oven to 350ºF. Line an 8" square pan with foil and grease foil with nonstick cooking spray.
- Place butter in a medium saucepan set over medium-low to medium heat. Cook until the butter melts, foams up, and turns golden-brown, whisking occasionally. Remove from heat and let cool about 10 minutes.
- Add brown sugar to pan and whisk in until well-combined. Beat in eggs one at a time until mixture is paler in color and thickened and eggs are smoothly incorporated. Beat in the orange zest and vanilla extract.
- Add the flour, baking soda, and salt to the batter and fold in until just incorporated. Fold in chocolate chunks until dispersed.
- Transfer batter to prepared pan and smooth out in an even layer. Sprinkle top with extra chopped chocolate and raw sugar (if desired).
- Bake at 350ºF for 20-25 minutes, until toothpick inserted in center comes out clean. Cool blondies to room temperature before lift out of pan and slicing. Store in an airtight container at room temperature.