Brown Butter Blondies

There’s something magical about brown butter blondies because that nutty, caramel-like aroma instantly fills my kitchen with warmth. Every time I make a batch, I’m reminded of why I love baking so much simple ingredients come together to create something unbelievably rich, chewy, and full of flavor. These blondies are buttery, gooey in the center, and have that irresistible crackly top that makes each bite unforgettable.

What I love most about this recipe is how easy it is to whip up. You don’t need a mixer or fancy tools, just a saucepan, a whisk, and a craving for something sweet and buttery. The secret lies in browning the butter it adds depth and a nutty note that elevates these blondies far beyond your average dessert bar.

Whenever I bake these for friends or family, they disappear within minutes. They’re the kind of treat that makes people pause mid-bite and say, “Wow, what is that flavor?” So, if you’re ready to impress without any complicated steps, let’s make these brown butter blondies together!

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Butter – The star of the show! Browning it adds a deep, nutty flavor.
• Brown sugar – Gives the blondies their caramel-like sweetness and chewiness.
• Granulated sugar – Balances the flavors and adds structure.
• Eggs – Help bind the ingredients and keep the bars moist.
• Vanilla extract – Enhances the buttery, caramel flavor.
• All-purpose flour – Provides structure and a soft crumb.
• Salt – Balances sweetness and enhances the nutty notes.
• Baking powder – Adds a little lift without making the blondies cakey.

Tools You’ll Need

• Saucepan – To brown the butter perfectly until it’s golden and fragrant.
• Mixing bowls – For combining wet and dry ingredients.
• Whisk – To smoothly blend the mixture together.
• Rubber spatula – Ideal for folding and spreading the batter evenly.
• 8×8-inch baking pan – The perfect size for thick, chewy blondies.
• Parchment paper – Makes removal and cleanup easy.

Instructions

Step 1: Preheat the Oven

I start by preheating the oven to 350°F (175°C) and lining my baking pan with parchment paper. This helps the blondies lift out easily after baking.

Step 2: Brown the Butter

In a saucepan, I melt the butter over medium heat, stirring often until it turns golden brown and smells nutty. Then I let it cool slightly before moving on to the next step.

Step 3: Mix the Wet Ingredients

I whisk the brown butter with brown sugar and granulated sugar until combined, then add the eggs and vanilla extract. I whisk again until the mixture is glossy and smooth.

Step 4: Add the Dry Ingredients

In another bowl, I whisk together flour, baking powder, and salt. I then gently fold the dry ingredients into the wet mixture using a spatula until just combined.

Step 5: Bake

I spread the batter evenly into the prepared pan and smooth the top. I bake it for 25–30 minutes until the edges are golden and the center is just set.

Step 6: Cool and Slice

Once baked, I let the blondies cool completely in the pan before slicing them into squares. The wait is tough, but it’s worth it for those clean, chewy edges!

Tips

If you want to make these extra special, I sometimes stir in white chocolate chips, toasted nuts, or chunks of toffee before baking. For the best texture, don’t overbake take them out when the center still looks slightly soft. And always brown the butter carefully; once it starts smelling nutty, remove it from the heat to avoid burning.

Ways to Serve

I love serving brown butter blondies slightly warm with a scoop of vanilla ice cream on top it’s pure bliss. They’re also great with a drizzle of caramel sauce or paired with a cup of strong coffee. For gatherings, I like cutting them into small bite-sized squares for dessert platters or serving them as part of a cookie assortment.

Storage Instructions

I store leftover blondies in an airtight container at room temperature for up to four days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for three months. To enjoy again, I warm them slightly in the microwave so they regain that fresh-baked gooeyness.

Frequently Asked Questions

Why brown the butter for Brown Butter Blondies?

Browning the butter adds a deep, nutty flavor that makes these blondies taste richer and more complex.

Can I add chocolate chips or nuts to my Brown Butter Blondies?

Absolutely! Mix in about ½ cup of your favorite additions before baking for extra texture.

Why are my Brown Butter Blondies dry?

They may have been overbaked. Remove them when the edges are set but the center is still slightly soft.

Can I double this Brown Butter Blondies recipe?

Yes! Use a 9×13-inch pan and bake a few minutes longer until golden.

See You in the Kitchen

I hope you give these brown butter blondies a try soon they’re the kind of dessert that’s simple to make but feels indulgent every single time. Let me know how yours turn out or what fun mix-ins you use. Keep this recipe close because once you taste them, you’ll definitely want to make them again!

Happy Cooking!

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