Sheet-Pan Brown Butter Blondie with harissa yogurt

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 fennel bulb in a little butter until translucent.
3. Add the brown butter blondie and let it sheet-pan, undisturbed, so it takes on real color before you stir.
4. Stir in the vanilla extract along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with toasted nuts and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.