EARL GREY BLONDIES

Earl Grey Blondies image

Provided by Lasheeda Perry

Categories dessert

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 13

Nonstick cooking spray
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
1/4 cup loose leaf Earl Grey tea
2 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks cold unsalted butter, cut into 1/2-inch cubes
1/4 cup pure maple syrup (see Cook's Note)
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 1/2 cups white chocolate chips

Steps:

Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with nonstick cooking spray.
Pulse the brown sugar, granulated sugar and tea in a food processor until the tea leaves are finely chopped into a fine powder and evenly dispersed. Set aside.
Whisk together the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, whisking occasionally, until brown flecks appear, 10 to 12 minutes. Remove from the heat and immediately whisk in the sugar-tea mixture and the maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla extract and lemon zest.
Fold the brown butter-egg mixture into the flour mixture with a rubber spatula, then fold in the chocolate chips. Spread the batter into the prepared pan and smooth the top. Bake until lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan.
Lift the blondies out of the pan using the foil overhang; discard the foil. Cut into small squares and serve.