Brown Butter Blondies Recipe

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Brown Butter Blondies Recipe: Every home baker has that one recipe that always makes people say “you must try it!” That irresistible dessert that everyone requests at get-togethers, neighborhood potlucks, backyard barbecues, and A-L-L of the holiday celebrations. Nobody is any better at it, and they have given up trying.

You may wonder, so what’s MY thing? There was a considerable amount of toffee there. I was referred to as “the toffee lady” for many years, and I would merrily carry boxes of chocolate-covered almond toffee throughout the city like, you know, a toffee lady. I loved toffee so much and I was proud of it. After ten years, my family is fortunate enough to witness the confectionery once a year during the Christmas season. After I sold the company, everything wanted to do was bake ANYTHING other than toffee.


Brown Butter Blondies Recipe




  • 3/4 cup (170 g) unsalted butter
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 cup (95 g) bread flour, spooned and leveled
  • 1 teaspoon kosher salt
  • 1 heaping cup semi-sweet chocolate chips (or chopped dark chocolate if desired)


Preheat the oven to 350°F.
Line the bottom and edges of an 8 × 8-inch baking sheet with parchment paper and spray with cooking spray. Put aside.
Melt the butter in a large saucepan over medium heat to brown it. After melted, start to stir from time to time. As the butter starts to snap and crackle, foam will start to form on top. Stirring still works. Stir often until golden brown particles start to accumulate on the pan’s bottom after the sizzling sound stops. There will be a faint nutty and aromatic scent to the butter. Take off the heat.
Transfer the butter to a large bowl along with the dark flecks of milk solids. Give it 15 to 20 minutes to cool.
In the meantime, mix the salt and flours together. Put aside.
After the brown butter has cooled down a little, mix in the granulated and brown sugars and whisk for one minute, or until thoroughly incorporated.
After adding the vanilla and eggs, mix for a minute. The mixture will be shiny and silky.
Using a big spatula or wooden spoon, add the flour and salt combination and whisk just until barely mixed. When a few flour streaks are still visible, stop. Avoid over-mixing.
Fold in chocolate chips gently.
Spoon the dough onto the prepared pan and, if wanted, sprinkle with additional chocolate chips on top.




Can I make these gluten free?

Yes! These blondies bake up perfectly using a gluten free flour. Make sure your flour blend has xanthan gum in the ingredient list. I like this one from King Arthur Baking.


Can I double the recipe?

Absolutely. You can double the recipe and bake in a 9 x 13 pan.

Can these blondies be frozen?

Yes, they freeze beautifully! To freeze the blondies, cool them completely and then wrap in two layers of plastic wrap and store in a large freezer bag for up to 2 months. Defrost at room temperature before serving.


How do I store the blondies?

For maximum freshness, store the blondies tightly covered at room temperature for up to 3 days. To keep them fresh for longer, I like to slice off a square one at time rather than slicing the whole batch at once.


How to make brown butter blondies


To make these blondies, we start by browning the butter. This step takes just 5 extra minutes and it’s 100% worth it! Follow the easy steps below and check the recipe card for the ingredient list and detailed instructions.

Step 1: Melt the butter in a medium pan over medium low heat.

Step 2: After about 3 to 4 minutes, it will begin to crackle and pop and a foam will form on the top of the pan. Continue stirring until the spattering stops. You’ll begin to see small bits of brown milk solids fall to the bottom of the pan.

Step 3: Continue stirring as the butter browns, being careful not to let it burn. The butter will smell nutty and aromatic. Heat until the color is a rich, amber brown.

Step 4: Remove the pan from the heat and pour the butter into a large bowl, being sure to scrape all of the brown bits into the bowl along with the liquid. Set aside to cool for 15 to 20 minutes.

Step 5: Add the brown sugar and granulated sugar to the bowl of brown butter and whisk together until the sugar is fully coated, about 1 minute.

Step 6: Add the eggs and vanilla. Whisk for an additional minute until smooth and glossy.

Step 7: Add the flour and salt to the bowl.

Step 8: Use a large spatula or wooden spoon to fold in the dry ingredients. Stop when a few streaks of flour remain. Do not overmix.

Step 9: Add the chocolate chips. Fold into the dough using a spatula, again being careful not to overmix.

Step 10: Transfer the dough to an 8 x 8 pan lined with parchment paper. Top with additional chocolate chips if desired.

Step 11: Bake at 350°F for about 25 minutes or until the edges are golden brown and the center is set. The blondies should not jiggle when you move the pan. Remove from the oven and cool completely before slicing into squares.


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