Sichuan Brown Butter Blondie Tart

Method

1. Start by prepping your unsalted butter, granulated sugar, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the brown butter blondie and let it saffron, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with chili crisp right before serving.
7. Serve warm, ideally with something to soak up the sauce.