Brown-Butter Peach Blondie Bars

Serves 12 · 20 min prep · 32 min cook

Ingredients

• 3/4 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1¼ cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 medium ripe peaches
• 1/2 cup white chocolate chips
• 1 tbsp turbinado sugar

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting.
2. 2Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling often, until the butter foams, the milk solids turn deep golden brown, and it smells nutty, 4 to 6 minutes. Immediately pour into a large heatproof bowl to stop the cooking.
3. 3Whisk the brown sugar and granulated sugar into the warm brown butter until smooth and glossy. Let cool 5 minutes so the eggs won’t scramble.
4. 4Whisk in the whole egg, egg yolk, and vanilla until the mixture looks emulsified and slightly thickened.
5. 5In a small bowl stir together the flour, baking powder, and salt. Fold the dry ingredients into the wet just until combined; a few streaks of flour are fine.
6. 6Dice the peaches into ½-inch pieces and gently fold them and the white chocolate chips into the batter. The fruit will release juice as it bakes, creating jammy pockets.
7. 7Scrape the thick batter into the prepared pan and smooth the top. Sprinkle evenly with turbinado sugar for a crackly bakery-style crust.
8. 8Bake 28 to 32 minutes until the edges are deep golden, the center is just set with a slight jiggle, and a toothpick comes out with moist crumbs. Cool completely in the pan on a wire rack before lifting out and cutting into 12 bars. The brown butter and juicy peaches make these taste like late-summer bakery blondies.