Charred Sweet-Corn Skillet Blondies with White Chocolate

Blondies meet late-summer sweet corn when kernels are charred in the same skillet that bakes the batter. Brown butter and white chocolate chips fold in for a chewy bar with toasty, caramel-corn depth and a flaky salt finish.

Serves 6 · 15 min prep · 35 min cook

Estimate for one serving

• 410 cal
• 5g protein
• 52g carbs
• 21g fat
• 2g fiber

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Ingredients

• 1 1/2 cups fresh sweet corn kernels
• 10 tbsp unsalted butter
• 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
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 3/4 cup white chocolate chips
• for finishing flaky sea salt

Instructions

1. 1Preheat oven to 350°F. Place a 10-inch oven-safe skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed until deeply charred in spots and fragrant, 4 to 6 minutes; stir once, then transfer half the corn to a plate and leave the rest in the skillet.
2. 2Reduce heat to medium, add butter to the skillet with remaining corn, and cook until butter browns and corn sizzles, 3 to 4 minutes. Pour the brown-butter corn mixture into a large bowl and let cool 5 minutes.
3. 3Whisk brown sugar, granulated sugar, whole egg, yolk, and vanilla into the cooled butter until glossy and fully combined.
4. 4In a separate bowl stir together flour, baking powder, and kosher salt. Fold the dry ingredients into the wet mixture just until no flour streaks remain; batter will be thick.
5. 5Fold in the reserved charred corn and most of the white chocolate chips. Scrape the batter back into the same skillet and smooth the top; scatter remaining chips over the surface.
6. 6Bake until the edges are golden brown, the center is just set with a slight jiggle, and a toothpick comes out with moist crumbs, 22 to 26 minutes.
7. 7Cool in the skillet 20 minutes, then sprinkle with flaky sea salt. Slice into wedges and serve slightly warm so the white chocolate is still melty.