Blondie Bars

Preheat the oven to 175°C and line a 20cm square pan with parchment.

Measure the butter, brown sugar, flour, salt, egg, and vanilla before starting, because the browned butter needs quick handling once it reaches the right color.

Melt 150g butter in a saucepan over medium heat.

Let it foam, then watch closely as the foam settles and the milk solids turn deep golden brown with a nutty aroma. Remove it from the heat immediately to prevent burning.

Pour the browned butter into a mixing bowl so the hot pan does not keep cooking it.

Stir in 180g brown sugar until evenly moistened, then cool the mixture to 30 to 40°C before adding the egg so it does not scramble.

Add 1 egg and 1 teaspoon vanilla extract, then stir until the mixture looks glossy and cohesive.

A few fine sugar grains are acceptable, so stop once the batter looks smooth rather than beating in extra air.

Add 180g all-purpose flour and 1/2 teaspoon salt, then fold with a spatula instead of whipping.

Stop as soon as no dry flour remains, because extra mixing pushes the bars toward a tougher, cakier texture.

Spread the batter evenly in the prepared pan and level the surface.

Bake for 22 to 25 minutes, until the edges are set and the center springs back lightly. Cool completely before slicing so the dense interior holds clean edges.