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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!
Watch how to make these brown butter blondies
Brown Butter Blondies
- 12 tbsp 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 salt
- 1 cup white chocolate chips
- Preheat oven to 350°F. Grease a 9×9-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 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 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.