Eggless Brown Butter Blondies

Chewy, caramel-scented, and rich with that unmistakable nutty depth that only comes from properly browned butter, these blondies are the kind of treat that disappears fast. The secret to skipping eggs without sacrificing texture is a simple flax egg — just ground flaxseed and water stirred together until it thickens into a gel — which binds everything beautifully and keeps the bars fudgy rather than crumbly. Browning the butter is the real star move here: those golden milk solids develop a toasty, almost toffee-like flavor that pairs perfectly with packed light brown sugar and a generous hit of vanilla. The optional semi-sweet chocolate chips add pockets of melty richness, but honestly the batter is so good on its own that you might skip them just to let the brown butter shine. The batter comes together in one bowl with no mixer required, making cleanup genuinely painless. Cut into 16 squares, these are easy to share — though you may not want to.

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