Blondie Tops

I see cool things every day
Concerts
30 Rock
cat-shaped frosties
Dream catchers

And then sometimes, I make cool things. This is a rarer phenomenon than the above, but happens once in a while.

Food is good. Ok, understatement, food is amazing, but we all have favorite parts of foods. Most people I often end up wishing for more of those good food bits. This includes:
The middle of a cinnamon roll
The top of a muffin
The perfect piece of cookie which has chocolate chips, nuts and is both crispy and gooey
The top of a brownie or blondie

Many people have solved the first two of these by making things like monkey bread and muffin tops, but what about that crispy blondie top, people!? That's what this recipe is about, the beloved but less well known, blondie top.

It's the best part. It has that crispy layer on top with chocolate bits strewn throughout and just below is the gooey layer, with more chocolate. Cool.

Blondie Tops
adapted from Tamsin Day Lewis
makes 12 blondie tops

2 oz butter
7 oz light brown sugar
1 egg
1/2 tsp salt
1 tsp vanilla extract
3 1/2 oz flour
1 tsp baking powder
2.5 oz semisweet chocolate, cut into chunks

Preheat oven to 350 degrees F and grease a 10.5 X 7 inch pan.
Heat butter in a small saucepan until it turns golden brown.
In a medium bowl, beat sugar and egg until light and then beat in the browned butter, salt and vanilla.
Add flour and baking powder to the bowl and fold in until fully combined. Spread batter into prepared pan using a wet knife. Sprinkle on chocolate chunks and push some in with your fingers. Bake for 15-20 minutes or until golden brown but still soft in the centre.