Featured Image: "Fine Cooking" by Brian GiegerAdaptation: This recipe calls for browning butter in making Blondies. While this is a viable option another option and adaptation that can be made instead is to melt the butter. Melting butter instead of browning will change the science that is occurring in the recipe and therefore will change the final product of the Blondies. One change that will be seen if the butter is melted is the flavor which will become less toasted, Carmel-like, and nut-like. The Blondies will also become less soft in texture when the butter is melted because more water is used. This will happen because browning butter takes away a significant amount of water and results in less gluten development, as compared to melting butter. Click here: For More Information on the Effects of Browning Butter.
Science of Recipes: SourcesRecipe and Instructions from Serious Eats
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