Preheat the oven to 160°C fan-assisted convection and line a 21x11cm loaf tin with baking paper.

Place the butter in a small saucepan, preferably a white one to help see the colour change as the butter cooks. Place the saucepan over medium-low heat and heat until the butter is melted. Continue cooking the butter, swirling the saucepan often, until the butter turns a beautiful golden brown colour and smells nutty. The butter will bubble, hiss and foam during this process, but will eventually settle near the end. Once golden, pour the brown butter into a mixing bowl to stop the cooking process. Allow to cool slightly.

Add the blondie sugar (sachet 1) to the brown butter and whisk until well combined. Add the egg and whisk until well combined.

Fold in the blondie mix (sachet 2) to form a smooth batter, followed by the chopped chocolate. Spread evenly into the prepared tin and bake for 20-25 minutes or until lightly golden and just cooked on the inside – be careful not to overbake as this will make the blondie dry.

Allow to cool completely before slicing into squares.

Tip: A fair amount of water evaporates from the butter during the browning process. To compensate for this, we start with a little more butter for these blondies compared to our base recipe. Read more about The Magic of Brown Butter in our blog post.

Make sure to allow your brown butter to cool slightly before using, otherwise it may melt your chocolate when you add it to the batter.