These weren't as good as the Skor-browned butter-hazelnut blondies I made a couple years ago, but they are a heck of a lot easier to make. And they're still quite good. We were short on white chocolate, so they didn't end up with as many chocolate chunks as they were supposed to have, but I don't thin they needed them. I like the texture and flavour of the blondies themselves. The white chocolate is just a nice extra.

Blondie Bites

Slightly adapted from the Complete Cookbook for Young Chefs by America's Test Kitchen

Ingredients

• 1 1/4 c. all-purpose flour
• 3/4 tsp. baking powder
• 1/8 tsp. coarse sea salt, ground
• 1 c. brown sugar
• 8 Tbsp. unsalted butter, melted
• 2 large eggs
• 1 Tbsp. vanilla extract
• 1/2 c. white chocolate chips

Directions

1. Preheat oven to 180°C (350°F) and add liners to a 12-cup muffin tin.
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, whisk brown sugar with butter until smooth.
4. Add eggs and vanilla to sugar mixture and whisk until smooth.
5. Add flour mixture to sugar mixture and gently stir until just combined.
6. Stir in chocolate chips.
7. Divide batter evenly between muffin cups. Each one should be filled about halfway.
8. Bake at 180°C (350°F) for 14-16 minutes.
9. Remove from oven and let cool in tin for 15 minutes.
10. Remove blondies from tin and transfer to cooling rack. Allow to cool for at least 10 minutes before serving.