Blueberry Blondies

Yield: 16-ish blondies, depending on how you cut ‘em

Ingredients

• 1 cup (226g) unsalted butter
• 2 ½ cups (300g) all-purpose flour
• 1 ½ tsp baking powder
• ¾ tsp ground cinnamon
• ¼ tsp ground allspice
• ¾ tsp salt
• 1 ¼ cups (265g) light brown sugar, packed
• 2 large eggs, room temp
• 1 Tbsp vanilla extract
• 1 1.5-oz bag (¾ cup or 43g) Sow Good Freeze-Dried Blueberries

Directions

1. Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
2. In a medium pot over medium heat, melt butter. Stirring frequently, cook for 4–6 minutes until butter starts to brown and smell nutty.
3. Pour brown butter into a large heatproof bowl and allow to cool for at least 15 minutes.
4. In a medium bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. Set aside.
5. Once brown butter has cooled some, add brown sugar and whisk until combined. Add eggs and vanilla, whisking until combined.
6. Using a silicone spatula, gently fold dry ingredients and freeze-dried blueberries into brown butter mixture. (Reserve a few blueberries if you want to place them on top.) Make sure to hunt down any hidden flour pockets, taking care to not overmix.
7. Plop blondie batter into prepared pan, spreading out and smoothing with the back of a spoon or your hands. Scatter a few blueberries on top, if you like, gently pressing them into the batter.
8. Bake for about 30 minutes. Blondies are done when edges are set and golden; the centre will still be a wee bit moist.
9. Transfer pan to wire rack and allow blondies to cool completely.
10. Remove blondies from pan by pulling up on the parchment paper, then cut into squares.

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Adapted from: Baking The Goods