Skillet Catalan Brown Butter Blondie

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the brown butter blondie and let it skillet, undisturbed, so it takes on real color before you stir.
4. Fold in the all-purpose flour and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.