Browned butter makes this white chocolate chip blondie extra rich! Top it with ice cream and eat it straight out of the skillet for a heavenly treat!
Have you ever been to Applebees restaurant? They have really really good spinach artichoke dip. Oh my gosh it’s so good I could eat it for. e. verrrrrrrr. But that’s not what I was going to tell you. Applebees has this amazing blondie on their dessert menu with white chocolate chips and they usually serve it with ice cream and a hot maple sauce. It is pure heaven on earth I tell you. My sister and I used to have girls nights and get two of those babies to-go.
My sister would always ask, “Should we share??” And then we’d share a look that said, yeah right, we want out own. It’s sooo rich, but sooooo good.
This browned butter skillet blondie is something I created when I can an unquenchable craving for one of those Applebees blondies. Too lazy to drive across town for a real one, I whipped up this taste-alike and it is DIVINE! I honestly don’t feel like I need to go back for the real deal any time in my life because this skillet version is amazing and soooo easy. It’s big enough to share but… I won’t judge you if you don’t. 😉
- 6 tablespoons butter
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1 egg
- 1 cup flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips
- optional: vanilla ice cream, caramel sauce or butterscotch sauce
- Add butter to a medium sauce pan. Completely melt over medium heat, then continue to stir over medium heat 4-6 minutes longer until butter reaches a deep golden color.
- Add brown sugar, vanilla, and egg to sauce span and whisk until smooth.
- Add flour, baking powder, baking soda, and salt to a medium bowl and whisk to combine. Add ingredients from sauce pan and stir until combined.
- Spread batter in a 9 inch cast iron skillet OR 2 6 inch cast iron skillets. (You can use other sizes, only fill them half-way full because the blondie will rise slightly and you don't want it to spill over.)
- Sprinkle white chocolate chips over blondie batter. Bake at 375 12-15 minutes or until an inserted toothpick comes out mostly clean. (You may need to increase baking time if you are using a large skillet)
- Allow to cool slightly, then (optional) top with ice cream and caramel sauce (or butterscotch sauce) and serve. You may also serve the blondie at room temperature with or without ice cream.