Line a jelly roll pan (mine is roughly 12½ x 17½ and 1 inch deep) with parchment paper, leaving some overhang at the sides. Preheat the oven to 350 degrees F.
In a skillet, add the butter and heat on medium. Once the butter is melted, begin to stir constantly until it is brown and very aromatic. Immediately remove from heat and put the butter into your mixing bowl.
Beat the brown butter and brown sugar together until well combined and the brown sugar has mostly dissolved.
Add the eggs one at a time and beating well between each addition.
Add in the salt and the flour and mix until just combined.
Pour the batter onto your jelly roll pan and bake for about 15 - 20 minutes, or until a toothpick inserted comes out clean.
Allow your blondies to cool to room temperature, then transfer to the refrigerator for at least an hour, or until it is fully chilled. Cut out sticks of blondies from the pan. I did this by cutting down the longest side of the pan and then cutting about 15 times along the shortest end to make about 30 fries. You can make them as thick as you want, but avoid making them too thin otherwise they will break as you coat them in chocolate.
Melt the white chocolate by placing in a microwave safe bowl and heating for 30-second increments, stirring well between each interval.
Dip the blondies into the white chocolate, then leave on parchment or wax paper-lined wire racks. Sprinkle the fleur de sel or Maldon salt on top of the white chocolate before it hardens.
Serve with vanilla yogurt or berry sauce.
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