Direct from The Kitchn, I can never resist a recipe with the words ‘Brown Butter’ in the title. These will make your day – enjoy!
1 c. butter, cold is fine, you will be melting/browning it
1 1/2 c. packed dark brown sugar AND 1/4 c. sugar
2 eggs AND 2 t. vanilla
1 3/4 c. flour
2 t. baking powder AND 1 t. kosher salt
2 to 3 c. ‘mix-ins’ – I used 1 1/2 cups chocolate chips, 1 cup sea salt roasted macadamias and 1 bag (200 g) Skor toffee bits
In a medium saucepan, melt the butter over medium heat and allow it to cook, swirling it regularly, until the foaming has subsided and you start seeing a beautiful brown color foam up the middle – this will take a few minutes.
Scrape the browned butter into your electric mixer, leave it to cool for about a half hour and maybe use this time to get everything else ready!
Preheat the oven to 350, butter a 9 x 13 cake pan, line it with parchment so that it overhangs on 2 edges (for handles), and then butter the parchment. Add both sugars to the browned butter in your mixer and beat on low until well mixed. Add the eggs and vanilla, scrape down the sides if needed, and then beat for a few minutes at medium speed until the mix is lighter in color and fluffy.
Add the flour, baking powder and salt and mix on low until just combined, then stir in the ‘mix-ins’ – preferably by hand, so that nothing gets too broken up.
The batter will be thick – scrape and spread it into your prepared cake pan and bake for 22 to 25 minutes until the edges are lightly browned and the center is set. These are easiest to lift out and cut when cooled completely…but we all know you’re not going to wait that long!