Brown Butter Blondies Recipe
These rich, chewy brown butter blondies are loaded with caramel flavor, melty chocolate chips, and crisp golden edges. Made in one bowl with simple pantry ingredients, they're the perfect dessert bars for holidays, bake sales, parties, or an easy weeknight treat.
Ingredients
- 1 cup unsalted butter (226)
- 1¾ cup dark brown sugar (350g), packed
- ½ cup granulated sugar (50g)
- 2 large eggs room temperature
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cup all-purpose flour (250g) or gluten-free flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips
- ½ cup chopped chocolate
- sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch metal baking pan with parchment paper, leaving enough overhang to lift the blondies out after baking.
- Place the butter into a light-colored saucepan over medium heat. Cook, stirring frequently.
- The butter will melt, foam, and begin bubbling. Continue stirring until golden brown bits form on the bottom and the butter smells nutty and caramel-like, about 8 to 10 minutes.
- Immediately pour into a large mixing bowl. Allow to cool for 10 minutes.
- Whisk together the browned butter, brown sugar, and granulated sugar until smooth.
- Whisk in the eggs one at a time. Add the egg yolk and vanilla extract. Continue whisking until glossy and slightly lighter in color.
- Add the flour, baking powder, and salt. Using a rubber spatula, gently fold until only a few streaks of flour remain. Mix until just combined.
- Fold in the chocolate chips and chopped chocolate. Reserve a small handful to sprinkle on top before baking.
- Spread the batter evenly into the prepared pan. Smooth the top with an offset spatula. Sprinkle reserved chocolate over the surface.
- Bake 28-32 minutes. The edges should be lightly golden while the center still looks slightly underbaked.
- Remove from the oven. Immediately sprinkle lightly with flaky sea salt. Allow the blondies to cool completely in the pan.
- Lift from the pan using the parchment paper. For perfectly clean slices, refrigerate for 20–30 minutes before cutting into 9 squares using a sharp knife.
A toothpick inserted into the center should come out with moist crumbs—not wet batter.
Notes
Recipe Variations
Try one of these delicious mix-ins:- White chocolate chips
- Peanut butter chips
- Butterscotch chips
- Chopped pecans
- Walnuts
- Toffee bits
- Pretzel pieces
- Mini marshmallows
- Cinnamon chips
- Caramel bits
- Oreo pieces
- M&M's
- Mini chocolate chips
- Espresso powder (1 teaspoon)
- Chopped dark chocolate
Estimated Nutrition (Per Blondie)
Makes 9 large blondies| Nutrient | Amount |
|---|---|
| Calories | 525 |
| Carbohydrates | 66g |
| Protein | 5g |
| Total Fat | 27g |
| Saturated Fat | 16g |
| Cholesterol | 92mg |
| Sodium | 222mg |
| Fiber | 2g |
| Sugar | 45g |