Brown Butter Blondies

These brown butter blondies are rich, and 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!

Easy Dessert Squares

Brown butter blondies with sea salt strikes 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 a blondie’s recipe being the brownie’s lame cousin because truth be told they are exceptional all on their own.

Easily double this brown butter blondies recipe for either a bigger baking dish or two separate batches. Cut in as little or as big as you’d like. They make a great mini dessert sample size for dessert trays or bring it 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.

Ingredients

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

Find the full printable recipe with specific measurements below.

• Butter: Melt the butter in the pan to make a delicious brown butter.
• Brown sugar: Light brown sugar gives these blondies a sweetness you can’t resist!
• Egg: Since you have 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.
• Vanilla extract: Just a splash for flavor!
• Flour: This is part of the base and thickness of the brown butter blondies.
• Baking powder: Helps rise the batter and lift it as it is baking.
• Sea salt: A thicker salt for a sweet and salty flavor experience.
• White chocolate chips: Add this in and fold into the batter using a wooden spoon or rubber spatula. You can also use chocolate chunks or butterscotch 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.

How to Make Homemade Brown Butter Blondies

These brown butter blondies are a favorite and so simple to make! First, make the brown butter, combine the ingredients together, and press it into the pan. It is always a family favorite dessert!

1. Brown butter. Place the butter in a heavy-bottom saucepan heat over medium heat and cook swirling the pan every so often. Allow the butter to brown. Remove from the heat and then pour into a bowl and allow to cool for 5 minutes.
2. Combine. In the large mixing bowl add the brown sugar and mix with an electric mixer until combined. Then add the egg and vanilla and mix until smooth.
3. Dry ingredients. 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.
4. Press dough. Line an 8×8″ pan with parchment paper. Then press the dough into the pan. Press extra white chocolate chips on top if desired. Bake until a toothpick comes clean and the edges are lightly golden brown. Be careful not to overbake.
5. Cool and serve. Allow to cool slightly in the 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.

Tips

These are helpful tips to make the blondies even better! Make sure not to over-mix the batter, slice it just right, and even double it if needed to feed more friends and family. All these tips and more to make the best homemade blondies!

• Double it! Double the recipe in a 9 x 13 pan and bake for a few minutes longer.
• Allow to cool. 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.
• Do not overmix. Do not overmix the blondie batter. You want to just combine it and then leave it alone. Overmixing will cause dense blondies.
• Add to pan. Use parchment paper at the bottom of the baking dish for easy lifting and clean-up. Let the parchment paper overhang for you to lift it out of the pan. You can even set it on a wire rack to let cool.

Variations

Try a few other ways to make these brown butter blondies! Substitute nuts, chocolate, or even pretzels. Try it thicker or don’t add anything at all. These variations are to help you make brown butter blondies your way!

• Thicker blondies. If you like your blondies a bit thicker, add 1 Tablespoon of cornstarch.
• Substitute. Swap the white chocolate chips for regular chocolate chips.
• Nuts. If you like the added crunchy texture of nuts, throw in 1/2 cup of chopped walnuts or pecans.
• Pretzels. For additional salty crunch, add in some chopped pretzels.
• No add-ins. Omit the add-ins completely and keep it a simple blondie.
• No brown butter. Don’t feel like making brown butter? That is okay! 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!

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