Brown Butter Blondies Recipe
Brown butter blondies are thick and chewy blondie brownies with delicate crackle tops. These simple blondies are filled with nutty browned butter flavor which pairs perfectly with the caramel, butterscotch and vanilla that is classic in the best blondies. Add a handful of chocolate chips for even more drool worthy flavor.
Equipment
- 1 small sauce pan
- 1 8x8 or 9x9 metal pan
- 1 parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 2 cups (240 g) all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1¾ cups (350 g) light brown sugar
- 2 large eggs (US), room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (170 g) chocolate chips, butterscotch chips or white chocolate chips optional
Instructions
- In a sauce pan or pot, melt the butter on low heatuntil the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 - 20 minutes to room temperature.1 cup (226 g) unsalted butter
- Preheat the oven to 350 F (177 C). Line an 8 x 8 or 9 x 9 pan with parchment paper along the bottom and two sides.
- In a mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, ½ teaspoon baking powder, 1 teaspoon salt
- In a large mixing bowl, whisk in the cooled brown butter with the light brown until well combined. Whisk in the eggs and vanilla extract until smooth and well combined.1¾ cups (350 g) light brown sugar, 2 large eggs (US), room temperature, 1 tablespoon (15 ml) vanilla extract
- Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in any mix-ins such as chopped nuts or chocolate chips.1 cup (170 g) chocolate chips, butterscotch chips or white chocolate chips
- Smooth the blondies batter into the prepared pan. Use a flexible spatula to smooth the blonde brownie batter evenly across the pan. Bake for about 25 - 30 minutes or until the sides of the chocolate chip blondies are firm and set and the top is crisp with some cracks forming across the top.
- Cool the buttery blondie bars in the pan to room temperature, slice and enjoy!
Notes
Store: Place the blondie bar cookies in an airtight container. Store at room temperature for up to 3 -4 days. If you would like to store the brown buttery blondies for longer, I recommend freezing them. See How To Store section of the blog post for more information.
Browning the butter: I highly recommend taking the time to brown the butter. Browning butter creates a more flavorful cookie. However, if you want to skip this step and use regular melted butter, melt ¾ cup (12 tablespoons, 170 g) butter and follow the recipe directions as written.
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