Brown-Butter Sweet Corn Blondies with White Chocolate

Blondies are the caramel-toned cousins of brownies, built on brown sugar instead of cocoa. Here brown butter and juicy sweet corn deepen the chew, while white chocolate chips melt into bakery-style pockets of cream.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 395 cal
• 5g protein
• 52g carbs
• 19g fat
• 2g fiber

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Ingredients

• 3/4 cup unsalted butter
• 1 cup fresh sweet corn kernels
• 1 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 3/4 cup white chocolate chips
• 1 tbsp for topping coarse sugar

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square baking pan with parchment, leaving overhang for easy lifting.
2. 2Melt the butter in a light-colored skillet over medium heat, swirling until it foams, turns deep golden, and smells nutty, about 4 to 6 minutes; pour into a mixing bowl to cool 5 minutes.
3. 3While the butter cools, pulse half the fresh corn kernels in a food processor until roughly chopped and juicy; leave the rest whole for texture.
4. 4Whisk both sugars into the brown butter until smooth, then whisk in the whole egg, yolk, and vanilla until the mixture thickens slightly.
5. 5Stir in the chopped corn and whole kernels so the batter tastes sweet-corn forward.
6. 6Fold in flour, baking powder, and salt just until no dry streaks remain, then fold in most of the white chocolate chips.
7. 7Spread the thick batter evenly in the prepared pan, scatter remaining chips on top, and sprinkle with coarse sugar for bakery sparkle.
8. 8Bake 28 to 32 minutes until the top is golden, the edges pull slightly from the pan, and a toothpick shows moist crumbs.
9. 9Cool completely in the pan before lifting out and cutting into squares so the centers stay chewy rather than crumbly.