Servings: 24 serving(s)
Prep time: 25 minutes
Total time: 55 minutes
Cooking time: 30 hours
These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with chocolate chips.
January can be tough – All those adjusting-after-the-holidays aches and pains.
Great food and late nights give way to early mornings, rushed dinners and routine.
Why on earth people throw New Year’s Resolutions into the mix I’ll never know.
While we all endure the deep freeze and now brace for a weekend of rain I’m tossing a little indulgence into the mix, to lighten the load that is January.
These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter).
The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…
Brown Butter Molasses Blondies
- 1 cup butter
- 1 ½ cups brown sugar
- ½ cup Crosby’s Fancy Molasses
- 2 eggs (at room temperature)
- 1 tsp. vanilla
- 1 cup whole wheat pastry flour (or regular whole wheat)
- 1 ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp ginger
- ¼ tsp. salt
- ½ to ¾ cup chocolate chips
- Preheat the oven to 350 F and line a 9”x 13” pan with parchment paper.
- In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
- Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
- Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
- In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
- Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
- Bake for 30-35 minutes. Don’t over bake!
- Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.
*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.
One more thing…
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