Brown-Butter Sweet Corn Blondies with White Chocolate

Serves 6 · 15 min prep · 30 min cook

Ingredients

• 1 cup fresh sweet corn kernels
• 1/2 cup unsalted butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup white chocolate chips
• for finishing flaky sea salt

Instructions

1. 1Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy lift-out.
2. 2Melt the butter in a light-colored skillet over medium heat, swirling until it foams, turns amber, and smells nutty, about 4 to 6 minutes; pour into a mixing bowl to cool slightly.
3. 3Pulse half the fresh corn kernels in a mini processor or mash with a fork until roughly puréed; leave the rest whole for texture.
4. 4Whisk brown sugar and granulated sugar into the warm brown butter until glossy. Beat in the egg and vanilla until smooth.
5. 5Stir in the corn purée and whole kernels.
6. 6Fold in flour, baking powder, and salt just until no dry streaks remain; batter will be thick.
7. 7Fold in most of the white chocolate chips, then spread batter evenly in the prepared pan. Scatter remaining chips on top.
8. 8Bake 22 to 26 minutes until the edges are golden, the center is just set, and a toothpick comes out with a few moist crumbs.
9. 9Cool completely in the pan on a rack, then lift out, sprinkle with flaky salt, and cut into 6 bars. Store airtight up to 3 days.