Brown Butter Blondies are chewy blondies loaded with chocolate and flavored with brown butter.
If I am in need of a simple and quick recipe that I know will be a crowd pleaser I am going to be baking blondies. They aren't too sweet and they are different from your everyday blondies.
If you're looking for more blondie recipes check out these Biscoff Blondies, White Chocolate Raspberry Blondies, or Funfetti Blondies.
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Why You'll Love This Recipe
- These Brown Butter Blondies are so simple to make.
- You probably have all of the ingredients in your pantry already.
- The brown butter adds a new and delicious flavor without adding much time or effort.
- They can be ready in less than an hour!
Ingredients
- I always make sure to use unsalted butter when baking because there is no "standard" for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don't use the cup to scoop directly from the flour.
- Salt is a must in baked goods. It will help to balance out the sweet and improve the overall flavor.
- It will be easier to incorporate the eggs into the batter if they are room temperature. Place the eggs in a bowl of warm water while you prepare the brown butter and they'll be good to go!
- Vanilla extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Brown sugar adds a chewy texture to the finished product
- Granulated sugar will sweeten the blondies.
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you're wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you want to make these blondies even simpler you can skip out on browning the butter. It will change the taste of the blondies considerably but they'll still be delicious.
- You can add any kind of chocolate candy to add more flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Brown the butter. Allow to cool in medium bowl. Preheat oven to 350 degrees (F). Line an 8x8 baking pan with parchment paper.
STEP 2: Combine the flour and salt. Whisk to remove lumps.
STEP 3: Combine eggs and vanilla. Add both sugars to the brown butter and combine. Add the egg mixture.
STEP 4: Fold in the flour until just combined. Do not overmix.
STEP 5: Fold in the chocolate chips.
STEP 6: Press the brown butter blondies dough into the prepared pan. Bake for 25- 30 minutes. The top should start to crack.
Expert Tips
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the brown butter blondies.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your blondies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be cakey instead of fudgy.
Recipe FAQ's
Brown butter is unsalted butter that has been cooked down so the water in the butter evaporates and the milk solids in the butter turn brown. It gives the butter a nutty taste and smell.
These blondies are thick and may need extra time in the oven if you want them to be a bit more baked in the middle. I would just add five minutes at a time until they are baked to your liking.
STORAGE TIPS
ROOM TEMPERATURE
The blondies can be stored in an airtight container at room temperature for 3 days.
REFRIGERATOR
If stored correctly in an airtight container the Brown Butter Blondies will last up to 1 week in the fridge.
FREEZER
If stored correctly in an airtight container they will last up to 2 months in the freezer.
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Recipe
Brown Butter Blondies
Ingredients
For Blondies:
- 2 sticks (226 grams) unsalted butter
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup (213 grams) brown sugar
- ¾ cup (150 grams) granulated sugar
- 1 cup chocolate chips
Instructions
For Blondies:
- Melt the butter in a medium-sized saucepan. The butter will start to foam and you will see orangy brown bits form at the bottom of the pan. This will take about 5 minutes.
- Pour the brown butter into a medium bowl and allow it to cool for about 10 minutes. If you don’t allow the butter to cool it will melt the chocolate chips.
- Preheat your oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and line with parchment paper or foil. Set aside.
- In a medium bowl combine the flour and salt. Whisk to remove any lumps.
- In a small bowl combine the eggs and vanilla. Whisk to combine.
- Add both of the sugars to the brown butter and mix until fully combined. Add the egg mixture and stir to combine.
- Stir the flour mixture into the butter mixture until most of the flour is combined. Fold in the chocolate chips
- Spread the dough into the prepared pan and press into an even layer. Place the pan in the oven and bake for 25-30 minutes. The top should be crispy and starting to form little cracks, the center should no longer be jiggly.
- Remove from the oven and allow the blondies to cool completely before removing from pan.
Notes
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the brown butter blondies.
- Don't overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be cakey instead of fudgy.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Sara M. says
These are LITERALLY the best brownies I have ever had. They taste best right out of the oven but can be easily reheated is the microwave. 10000/10.
KathieHaley says
OMG!!! Close to heaven on earth!!!
David says
Ah, should have referred to your picture closely, it was light brown sugar instead of brown Sugar from your recipe. My blondies turn out to be Brownies. Smelling extra bit of aroma though
Amy says
My new “go-to” blondie recipe! Obsessed in the best way....
Carrie says
I feel so fortunate to have come across this blog. I tried for years to make macarons and failed, but all of that changed once I came here. Since my Macs turned out so well, I figured I should try some of the other recipes and this one also didn't disappoint. they came together so quickly, didn't require use of my mixer or require me to plan ahead and get the butter to room temp. These turned out perfect. I will continue making as many of the recipes from this blog as I can make time for! Perfection! I wish the comments allowed me to upload a photo!
Ellie Haley says
My heart! You are the absolute sweetest and comments like this are a huge part of why I do this!