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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!
The ingredients in these brown butter blondies
- Brown butter is the obvious 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 is the only added flavoring. The vanilla is necessary to bring out the flavor of the butter and provide a more well-rounded finish.
- Flour will give the 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 are 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.
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!
More dessert recipes
Homemade Fudgy Brownies
Pumpkin Cheesecake Brownies
Brown Butter Banana Cake
Brown Butter Oatmeal Cookies
Watch how to make these brown butter blondies
Brown Butter Blondies
Ingredients
- 12 tbsp (1 ½ sticks) unsalted butter browned
- 2 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.2 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.
I watched you make these and knew I had to make them. I am vegan so I made them vegan and they were delicious! Thanks for sharing all your wonderful recipes and outdoor stuff. It’s a pleasure to watch. 😃
This recipe came at just the right time! With 2 people having a peanut butter allergy and one with a chocolate allergy, ( tragic, I know) I’ve been searching for some new recipes to replace some of my old desert bars/cookies. I just found some allergy free, white baking chips from Nestle ( this was a major endeavor), everything good is produced in a plant which also processes tree nuts and peanuts!, so now I’m going to brown some butter, which I’ve never done, and attempt these amazing looking Brown Butter Blondies! Thank you for so many great videos! Love the gardening and decorating tips also! Very entertaining and educational!! Thank you!
These brownies are so good and easy to make, a blind guy can do it. Oh wait, I’m an blind guy. Oh, wait, I’m a blind guy. Lol.
We can’t get enough of these heavenly blondies!Thank you!
I am feeding my boyfriend next Monday with your Greenbean Salad Dish, garlic bread and your Browned Butter Blondies with Vanilla Ice Cream!
I hope he enjoys it. I have no butter because me diet has no Sat Fat. Will make an exception. Would Coconut sugar stand in for Lt Brown Sugar? TY
These are delicious, and quite easy to make. I think the browned butter is the magic ingredient 😊!
Made these today. Three words: They. Are. Heavenly. Easy to make, even easier to eat! The brown butter makes all the difference! Thank you! I just love you and your videos!
Could these be doubled for a 9x 13 pan, if so how long would you bake them?
Thank you
great recioe.
OMG these look wonderful. I am so happy you list the nutrition values. My dear hubby is on an extremely low sodium diet and it helps to know what recipes I can tailor. I can easily swap the salt and baking powder for no sodium alternatives and get these down to under 20mg per serving. I am inspired!
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.
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. 😊
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 🌟🌟🌟🌟🌟
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.
The flavor- SO GOOD!! Will definitely be making these again 👌