Every home baker has that one knock-your-socks-off recipe that is requested time and time again. That unforgettable sweet treat that everyone asks for at dinner parties, neighborhood potlucks, backyard bbq’s and A-L-L of the holiday shindigs. It’s that one thing that nobody does better and they’ve stopped trying.
So what’s MY thing, you ask? For a long stretch there, it was toffee. For years, I was known as “the toffee lady” and I’d happily tote boxes of chocolate covered almond toffee all around town like some kind of, well…..toffee lady. Toffee was my jam and I was proud of it. Fast forward a decade and my family is lucky to see the sweet stuff once a year at Christmas. Once I sold the biz, all I wanted to do was bake ANYTHING other than toffee!
Blondies, as it turns out, are just as addictive as toffee and a whole lot faster to make. Browning the butter first makes them ever so slightly nutty with an unexpected richness and depth of flavor that makes this one pan wonder a serious crowd pleaser. I’ve been sharing these Brown Butter Blondies with everyone I know for nearly a decade and they are by far my most requested dessert. And that’s the (short) story of how my blog, Browned Butter Blondie, began.
What makes these blondies so good?
These bars are not only easy to make, but they’re delicious to eat AND they feed a crowd nicely. I give them extra bonus points for freezing well and I love that you can make them plain or with mix-ins to suit your fancy. Here’s a few reasons why everyone loves these blondies:
Flavor. These blondies have a rich, buttery, caramel flavor that will keep you coming back for more. Proof positive that brown butter truly makes everything better. And the extra vanilla really makes these blondies shine!
Texture. They bake up chewy and fudgy with paper thin, crackly tops reminiscent of your favorite brownie. Served warm from the oven or topped with ice cream, these blondies never disappoint!
Easy to make. These blondies are stupid-easy to make and you won’t need any fancy ingredients – or fancy equipment. I’m almost embarrassed to admit on the internet how many times I’ve made these blondies. They’re a simple last minute treat perfect for all occasions!
Customizable. Think of this blondie recipe as a template. You can play around with any combination of chocolate chips or omit the chocolate altogether and add in nuts or dried fruit. Serve with ice cream or drizzle with caramel sauce – the possibilities are endless!
Just a bowl, a whisk and seven simple ingredients stand between you and a batch of warm, gooey brown butter blondies. Here’s what you’ll need:
- Flour – We’re using all-purpose flour along with bread flour for an extra chewy texture. If you don’t have bread flour on hand, use all all-purpose flour. For the best, most consistent results, use a kitchen scale to weigh your flour and sugar.
- Butter – Don’t skip the brown butter. It makes all the difference!
- Sugars – light brown sugar and granulated sugar add sweetness and texture that make these blondies downright irresistible.
- Eggs – two large eggs will do the trick. Make sure they are at room temperature for best results.
- Vanilla – don’t think twice about using a whole tablespoon of vanilla here. Just make sure to use the good stuff!
- Salt – I love baking with kosher salt. A little flakey sea salt sprinkled on top after baking would be a good call!
- Chocolate Chips – the recipe calls for semi-sweet chocolate chips but feel free to swap for milk chocolate, bittersweet or chopped dark chocolate. Anything goes!
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.
Tips for the best blondies
Follow these tips and tricks for the best blondies ever!
It’s all about the butter! Sure, you could speed things up and pass on the brown butter, but it’s a real game-changer so stick to the recipe. Browning the butter takes just 5 extra minutes and it’s 100% worth it.
Do not over mix. Blondie dough should not be stirred too much. For best results, use a light hand and do not overmix. Once the flour has been added, only stir until barely incorporated.
Don’t hold back on the chocolate chips. For maximum ooey gooey goodness, don’t hold back on the chocolate chips. I like to add small semi sweet chocolate chips and jumbo bittersweet chocolate chips to my blondies…but you do you! For an extra gooey texture, mix the dough together while the brown butter is still warm. The chocolate will melt and swirl into the dough. omg…sooooo good!
Do not overbake. No one, and I mean no one, likes a dry, over baked blondie. Be sure to keep an eye on the oven and start checking for doneness around 23 minutes. The edges should be golden brown and the center of the blondies should be set. The blondies will continue to bake once you pull them from the oven so do not overbake.
These blondies are always a hit when I make them with chocolate chips, but honestly, it’s tough to think of a mix-in that wouldn’t work here. This recipe is super adaptable to whatever craving you’re having in the moment. Here’s a few of my favorite add-ins:
- Mini peanut butter cups
- M&M candies
- Walnuts or pecans
- Butterscotch chips
- Crushed Oreos
- Coconut and macadamia nuts
- Dried fruit
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.
Absolutely. You can double the recipe and bake in a 9 x 13 pan.
Yes, they freeze beautifully! To freeze the blondies, cool 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.
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.
Happy blondie baking!
These chewy, gooey, caramel-y Brown Butter Blondies belong at the top of your baking list. Made in under an hour with just 7 simple ingredients, this easy one bowl recipe is a fan favorite for all occasions!
- 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)
- Heat oven to 350°F.
- Spray an 8 x8 inch baking pan with cooking spray and line bottom and sides with parchment paper. Set aside.
- To brown the butter, melt the butter in a large saucepan on medium heat. Once melted, begin stirring occasionally. The butter will begin to crackle and pop and foam will form at the top. Continue stirring. Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic. Remove from heat. Pour the butter and the dark bits of milk solids into a large bowl. Let cool for 15 to 20 minutes.
- Meanwhile, whisk together the flours and salt. Set aside.
- Once the brown butter is slightly cooled, add the brown sugar and granulated sugar and whisk until well combined, about 1 minute.
- Add the eggs and vanilla and whisk for 1 minute. Mixture will be smooth and glossy.
- Add the flour and salt mixture and stir with a large spatula or wooden spoon until barely combined. Stop when a few streaks of flour remain. Do not overmix.
- Gently fold in chocolate chips.
- Transfer the dough into the prepared pan and top with more chocolate chips if desired.
- Bake on the center rack of the oven for about 25 minutes or until edges are golden brown and center is set. Do not overbake.
- Remove from oven and cool completely before cutting into squares.
Store remaining blondies tightly covered for up to 3 days.
May be frozen. Wrap tightly in plastic wrap and store flat in a large freezer bag for up to 2 months. Defrost at room temperature before serving.
**Recipe adapted from Food 52. Originally posted March 2020
Keywords: brown butter blondies, brown butter blondies recipe