Hocus Pocus Cookbook: Recipes Inspired by Halloween Classic

How to make Brown Butter Boook Blondies
A spellbook that is truly great needs a medieval-looking font and iambic pentameter. More powerful and evil spells must be written by the Devil's hand. A few human body parts may also need to be included in bindings.

They are not intended to terrify, but rather delight. This treat will be well-known in every room of your home thanks to its brown butter scent.

Prep Time: 20 minutes

2 sticks (16 tablespoons), unsalted butter

1 cup packed dark brown sugar

Cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher Salt

1 cup chocolate chips

Mix-ins: 1 to 2 cups, such as chocolate chips

or crushed pretzels (optional)

16 White Chocolate Kisses

1. In a small saucepan, melt the butter. Cook over medium heat. Use a teaspoon to scrape the butter from the top. This will prevent the butter burning.

2. Continue heating the butter until the butter is fragrant and golden brown. This should take about 10 minutes. Brown bits will remain in the pan. Turn off the heat and let cool to room temperature.

3. Once the butter has cooled, heat the oven to 350F and chop any add-ins.

4. Once the butter has cooled, combine the brown and granulated Sugars with the butter on a low speed until well combined.

5. Beat the eggs and vanilla until light and fluffy, about 3 minutes. Mix in flour, baking powder, salt, and continue beating on medium speed.

6. Use a spatula to mix in the chocolate chips. Mix-ins can be used now, so fold them in.

7. Spread the batter in a greased or lined 9x13-inch pan. Bake the batter on the middle rack at 350F for 22-25 minutes or until it is golden brown and shiny. Let cool in the oven.

8. Cut the blondies into 16 pieces once they are cool.

9. Take out the wrappers containing the Kisses. Place 1 Kiss point into each blondie.

10. Add a chocolate morsel to the Kiss's middle. The blondies should be returned to the oven for about 2 to 4 minutes, or until the chocolate has melted. Serve immediately or keep in an airtight container up to four days.