Golden edges that crackle under your fingertips, a buttery center that melts on the tongue, and a whisper of flaky sea salt to finish. These blondies are the perfect sweet bite to serve after Iftar during Ramadan, when something warm, rich, and comforting feels just right. Crispy on the outside, soft in the center, and seasoned to perfection.
Yield: 9 squares
Ingredients
170 g unsalted butter
200 g light brown sugar
2 large eggs
1 tsp pure vanilla extract
180 g all purpose flour
1 tsp cornstarch
½ tsp baking powder
½ tsp fine sea salt
100 g white chocolate chunks
1 tbsp flaky sea salt for topping
How to make them
1. Brown the Butter:
Melt the butter in a saucepan over medium heat until it turns deep golden and smells nutty. Let it cool slightly before mixing so the eggs do not scramble.
2. Build the Batter:
Whisk brown sugar into the warm brown butter until glossy. Add eggs and vanilla, mixing until smooth and thick. Fold in flour, cornstarch, baking powder, and fine sea salt just until combined.
Baker’s Tip: Do not overmix. Stir only until the flour disappears to keep the center fudgy.
3. Add Texture:
Fold in white chocolate chunks. Spread the batter evenly into a lined 8 inch square pan. Smooth the top and tap lightly on the counter to release air bubbles.
4. Baking & Cooling:
Bake at 175°C for 22 to 26 minutes until the edges are deeply golden and slightly crisp. The center should look just set. Sprinkle flaky sea salt immediately after baking. Cool completely before slicing for clean edges.
Serve slightly warm for the ultimate contrast of crisp and soft.