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Why I Love This Brown Butter Blondie Recipe
The title brown butter blondie tells you everything you need to know as to why this recipe will be good. A blondie is like a brownie but has no cocoa or chocolate mixed into the batter. The texture needs to be that of an iconic brownie with an almost-fudgy center and crispy edges. If everything goes correctly, the top should be crackly. And all of this goodness comes from the correct ratio of butter to sugar.
But why stop at the right ratio? I need a bar to not only be the correct texture but also have intense flavor. Enter brown butter.
How Do You Make Brown Butter?
As butter is slowly cooked on the stove, the milk solids begin to toast and eventually brown. The browned bits will take on a nutty, caramel-like flavor that comes across as both savory and sweet.
A blondie starts with melted butter, just like a regular brownie, which ensures it has a fudgy center. After the butter is browned, allow it to cool down slightly, and you’ll be on the way to making the best blondies ever!
Brown Butter Brownie Ingredients
- Brown butter – The underlying star of the show in these blondies. In my baking, I always use unsalted butter, and the same is true for brown butter. You can use salted butter, which works just as well, but be sure to leave the salt out of the recipe if using the salted variety.
- Brown sugar – Boosts the flavor of the browned butter with additional caramel-like notes. The brown sugar also helps provide the chewy texture a blondie needs.
- Eggs – Give slight lift to the blondies but also a rich interior texture.
- Vanilla extract – The only added flavoring. The vanilla is necessary to bring out the flavor of the butter and provide a more well-rounded finish.
- Flour – Gives overall structure to the blondies. In this recipe, use all-purpose flour as no special flour is needed. However, I always use King Author flour in my baking. Since different brands can make a difference in the finished texture, the choice of flour can change the final recipe.
- White chocolate chips – The go-to for blondies. White chocolate gets a bad rap as being flavorless. There is no cocoa in the white chocolate but there is cocoa butter, which is rich and buttery. That’s why these white chocolate chips work perfectly with the buttery flavor of the blondies.
The full amount of each ingredient can be found in the recipe card below.
Blondies are often in the background when it comes to bar cookies. But once you try these, they may change your mind and put them in direct competition with brownies. The batter is just as easy and fast to make. So in no time, you’ll understand the reason these should become a staple in your recipe book!
Follow These Tips
Serving & Storage
To serve – Serve at room temperature so the brown butter flavor shines and the centers stay fudgy. Cut into squares and pile on a plate or platter.
To store – Store in an airtight container for up to 5 days. Freeze tightly wrapped bars for up to 2 months.
More Dessert Recipes
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Brown Butter Blondies
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter browned
- 1 ½ cups light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9 x 9-inch baking dish and set it aside.
- In a small skillet, melt the butter over medium heat. The butter will foam, but continue to cook until the foaming lessens, 4-5 minutes. Once the foaming quiets down, cook the butter until specks of golden brown amass in the butter and it smells toasty, 3-4 minutes. Remove the butter from the heat and cool for 10 minutes.12 tbsp (1 ½ sticks) unsalted butter
- Once the butter has cooled, combine with the brown sugar and whisk. Add the eggs and vanilla extract. Whisk until smooth. Add the flour, salt, and baking powder. Fold together until mostly combined with a few dry streaks remaining. Fold in the white chocolate chips.1 ½ cups light brown sugar, 2 large eggs, 2 tsp vanilla extract, 2 cups all-purpose flour, 1 tsp kosher salt, 1 tsp baking powder, 1 cup white chocolate chips
- Evenly spread the batter into the prepared baking dish. Bake in the preheated oven until the edges are set and the center is slightly gooey when inserted with a skewer, 35-40 minutes.
- Remove the blondies from the oven and cool for 30 minutes before slicing and serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
This is an excellent recipe! Definitely going to be a new go to sweet treat. I reduced the sugar by half a cup and I didn’t chill the butter. Advice for anyone making it: be patient. It takes a while to bake and cooling it is definitely worth it!
The flavor- SO GOOD!! Will definitely be making these again 👌
This recipe is amazing and oh so rich and tasty. It took me a while to get there. I live in Australia and you know imperial measurements vs metric….and then I burned the butter…sad face….but then this last time I made it I made it with dark chocolate chunks because I don’t like the taste of white chocolate…,so good. Love this recipe. Thank you, Kaleb. You’re awesome.
If you love ooey gooey yumminess, you’re going to love these brown butter blondies!
If I start eating them, I can’t stop!!! It’s a perfect amount!!!! It’s a race to see who can eat the last one, they last no longer than 2-3 days here!! Bonus: super easy to make!! Do it you won’t regret it 🌟🌟🌟🌟🌟
I almost over cooked the brownies because the top of the recipe has cook time 50 minutes but after the instructions it has 35 to 40 minutes. I just thought you would like to know. Easy and delicious. 😊
SIMPLE, EASY RECIPE WHEN A SWEET CRAVING HITS. I DID NOT HAVE WHITE CHIPS SO USED BUTTERSCOTCH CHIPS AND THEY WERE GREAT. THIS RECIPE IS A KEEPER.