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Brown Butter Blondies

These brown butter blondies are rich, moist, and give us the depth of delicious nutty flavor that only brown butter can. A spectacular and easy treat perfect on its own or with a scoop of vanilla ice cream!

stacked brown butter blondies
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Easy Dessert Squares

Brown butter blondies with sea salt strike the perfect balance of rich decadence, a sweet and salty taste, and pure simplicity. They are a chewy dessert square that may remind you a bit of eating cookie dough in the very best way. Long gone are the days of blondies being the brownie’s lame cousin because truth be told they are exceptional all on their own.

They come with a deep flavor you can only get from browning your butter and doing this just takes it over the top. They’re made with brown sugar which adds a subtle molasses flavor and a ton of moisture and the flecks of white chocolate chips adds to the sweetness and texture. They are truly irresistible and so easy to make!

Easily double this brown butter blondies recipe for either a bigger baking dish or two separate batches. Cut in as little or big as you’d like. They make a great mini dessert sample size for dessert trays or bringing to a potluck. This recipe also makes 16 pieces for full-sized desserts ready to be served with a dollop of whipped cream or vanilla ice cream.

Freeze the leftovers and take one out each time you get a craving for one. Maybe two.

brown butter in pan

Blondies vs. Brownies

Both are amazing. Let’s just get that out of the way. They are rich, decadent, and chewy squares that make the easiest and most delicious dessert. However, they taste completely different.

Brownies are made with chocolate and have a fudgy aura to them. Brown butter blondies have a nutty brown sugar flavor which is far removed from chocolate. Even the added chocolate chips don’t make them any more chocolatey, it just enhances the flavor and texture, especially using white chocolate chips.

What is Brown Butter?

Knowing how to make brown butter will change your life. Slightly dramatic? Yes, but you’ll know why when your blondies come out of the oven.

Browning butter is melting butter to the point where it becomes golden brown giving off that mouthwatering nutty aroma we’ve all had the pleasure of smelling before. Be careful not to overdo it as it can burn quite quickly.

When you get it right, browning butter can make all the difference to your desserts. It can then be used wherever butter is present like in these brown butter chocolate chip cookies and brown butter rice krispie treats.

brown butter cookie dough in pan


  • Double the recipe in a 9 x 13 pan and bake for a few minutes longer.
  • You can definitely enjoy them immediately, but if you are looking for a cleaner cut for presentation, allow them to cool and set before cutting with a sharp knife.
  • Since you’ve already made brown butter, you want to take your egg out of the fridge about 30 minutes before just to get it to room temperature. Even temps make for even baking.
  • Do not overmix the blondie batter. You want to just combine it and then leave it alone. Overmixing will cause dense blondies.
  • Use parchment paper in the bottom of the baking dish for easy lifting and clean-up.


  • If you like your blondies a bit thicker, add 1 Tablespoon of cornstarch.
  • Swap the white chocolate chips for regular chocolate chips.
  • If you like the added crunchy texture of nuts, throw in 1/2 cup of chopped walnuts or pecans.
  • For additional salty crunch, add in some chopped pretzels.
  • Omit the add-ins completely and keep it a simple blondie.
  • Don’t feel like making brown butter? That’s ok! Take the butter out of the fridge about 30 minutes before to soften it up and use that instead.

Storing & Freezing

Once completely cooled, you can keep blondies stored at room temperature in an airtight container. They will eventually dry out, so if you want to extend the freshness, wrap each square individually in plastic wrap and transfer them to a freezer-friendly bag. Take as many as you need out when you’re ready to eat them and allow them to thaw. No need to reheat anything!

stack of brown butter blondies

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stack of brown butter blondies

Brown Butter Blondies

5 from 5 votes
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Author: Jamielyn Nye
These brown butter blondies are rich, moist, and give us the depth of delicious nutty flavor that only brown butter can. A spectacular and easy treat perfect on its own or with a scoop of vanilla ice cream!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16


  • ½ cup unsalted butter , 1 stick
  • ¾ cup light brown sugar , packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ⅓ cups all-purpose flour , spooned into cup and leveled off
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt or table salt
  • ½ cup white chocolate chips , optional but recommended


  • Preheat the oven to 350°F. Then place the butter in a heavy bottom sauce pan and heat over medium heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and allow to cool for 5 minutes.
    brown butter in pan
  • In the large bowl add the brown sugar and mix with an electric mixer until combined. Then add the egg and vanilla and a mix until smooth.
    brown sugar and butter in bowl
  • Next add the flour, baking powder and salt. Stir just until barely combined. Add the white chocolate chips and stir until smooth. Be careful to not over mix.
    cookie dough and white chocolate chips in bowl
  • Line a 8×8" pan with parchment paper. Then press the dough into the pan. Press extra white chocolate chips on top if desired. Bake for 18 to 20 minutes or until a toothpick comes clean and the edges are lightly golden brown. Be careful not to over bake.
    brown butter cookie dough in pan
  • Allow to cool slightly in pan and then you can remove the blondies with the parchment paper to finish cooling. Once cooled, cut into 16 squares with a plastic knife. Serve and enjoy.
    sliced blondies on counter


Doubling: This recipe can easily double. Cook the doubled recipe in a 9×13″ pan. You may need to cook a few minutes longer. 
Variation: You could also add in 1/2 cup chopped walnuts or pecans. For a thicker blondie, add 1 TB cornstarch.
Freezer instructions: Allow to cool completely and then wrap individual blondies in plastic wrap. Store in a freezer container or zip top bag for up to 3 months. Remove from freezer and allow to thaw when ready to eat.


Calories: 210kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 86mg | Fiber: 1g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

bite taken from blondie

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