Brown Butter Blondie Recipe

Bars & Brownies Seasonal

Brown Butter Blondies

August 22, 2023

  Every home baker has that one knock-your-socks-off recipe that is requested time and time again. That unforgettable sweet treat […]


close up of brown butter blondies sprinkled with flakey sea salt

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!

squares of brown butter blondies on parchment paper

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!

gooey blondies with melted chocolate chips on top


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!
ingredients for brown butter blondies on marble countertop

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.

how to brown butter in a pan on the stovetop

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.

whisking together blondie dough in a large 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.

how to make chocolate chip blondies

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.

blondies with chocolate chips and sea salt


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
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 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.

Happy blondie baking!

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Brown Butter Blondie Recipe

Brown Butter Blondies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Heather Mubarak
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 squares 1x
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American


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!


Units Scale
  • 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)


  1. Heat oven to 350°F.
  2. Spray an 8 x8 inch baking pan with cooking spray and line bottom and sides with parchment paper. Set aside.
  3. 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.
  4. Meanwhile, whisk together the flours and salt. Set aside.
  5. Once the brown butter is slightly cooled, add the brown sugar and granulated sugar and whisk until well combined, about 1 minute.
  6. Add the eggs and vanilla and whisk for 1 minute. Mixture will be smooth and glossy.
  7. 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.
  8. Gently fold in chocolate chips.
  9. Transfer the dough into the prepared pan and top with more chocolate chips if desired.
  10. 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.
  11. 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

  • Reply
    June 3, 2024 at 1:42 am

    Love the recipe, for a 9×13 I highly recommend bumping up the cook time, it was practically still liquid at 25min

  • Reply
    March 6, 2024 at 3:23 am

    I have checked several other brown butter blondie recipes and see that they all call for baking powder. I want to try this recipe just want to verify this recipe does NOT have any baking powder and that it is correct. Many thanks!

    • Reply
      Heather Mubarak
      March 7, 2024 at 2:22 am

      Hi Polly, that is correct. No baking powder or baking soda in this recipe. I believe that blondies are similar to brownies and I prefer them chewy, rather than cakey. Adding leaveners would make the blondies cakey. If you prefer yours that way (no judgement here!) feel free to add 3/4 teaspoon baking powder when you add the flour and salt. Enjoy!

  • Reply
    January 26, 2024 at 6:51 pm

    Hi, can I use white chocolate chips, or butterscotch chips.

    • Reply
      March 10, 2024 at 9:13 pm


  • Reply
    January 24, 2024 at 5:18 pm

    I’ve made this recipe a few times. It’s a Lux cookie and super easy to make. The comes out so delicate and decadent.
    Many Thanks.

  • Reply
    Lauren Bencivengo
    November 6, 2022 at 8:30 pm

    This is the best Blondie recipe! They are incredibly easy to make and always a crowd pleaser. I especially love using the Guittard Super Cookie Chips in these.

  • Reply
    May 7, 2021 at 9:57 pm

    These are the best chocolate chip blondies ever! I can throw all my other boring blondie recipes away, because this one is it! The brown butter is a game changer. They are chewy and delicious. Can’t wait to make another batch!

  • Reply
    May 6, 2021 at 10:12 pm

    Can’t wait to make these! I only have coarse kosher salt. Do I need fine kosher salt? Or is it better to use regular salt if I don’t have fine kosher?

    • Reply
      Heather Mubarak
      May 7, 2021 at 8:48 pm

      Any salt you have will work!

  • Reply
    September 4, 2020 at 3:38 pm

    Hi! Do you think this recipe will work for an 8×12 baking pan instead of a 9×9? Or would I need to double it? Thank you!

    • Reply
      Heather Mubarak
      September 7, 2020 at 5:53 pm

      If you double the recipe and bake in a 8 x 12 pan the blondies will be quite thick. You’ll need to bake them for a bit longer so keep an eye on your oven.

  • Reply
    June 29, 2020 at 7:31 am

    Hi can we just use all purpose flour instead of bread flour?

    • Reply
      Heather Mubarak
      June 29, 2020 at 8:41 am

      Yes! That will work just fine. The bread flour just gives cookies and bars a bit of extra “chew” and a nice texture. Enjoy the blondies!

  • Reply
    June 15, 2020 at 8:18 pm

    Hi! Is it okay to use normal Brown sugar? Or does it have to be dark brown sugar?

    • Reply
      Heather Mubarak
      June 16, 2020 at 10:38 pm

      Yes, light brown sugar will work just fine! Enjoy!!

  • Reply
    May 27, 2020 at 10:17 pm

    these are so good!! chewy, nutty, filled with chocolate– everything I want in a blondie! thanks so much Heather for a delicious recipe!!

    • Reply
      Heather Mubarak
      May 30, 2020 at 7:32 am

      I’m so happy you love these blondies! Thanks for letting me know!!

  • Reply
    Lynn Pastor
    May 25, 2020 at 12:09 pm

    THANK YOU for this recipe, Heather. I have tried MANY recipes over the years for Blondies and this recipe is my hands-down favorite! Best Regards

    • Reply
      Heather Mubarak
      May 26, 2020 at 7:20 am

      I’m so happy you love these blondies as much as I do!!

  • Reply
    April 28, 2020 at 7:07 am

    Hi! Just ran into this recipe and eager to try it. Live in Scandinavia so the measurements are unclear to me. How much would sugar and flour be in desiliters/liters/grams? Thank you very many!

  • Reply
    Lauren Rivero
    April 17, 2020 at 7:36 pm

    Could I just use regular flour? Is bread flour the same as organic unbleached white wheat flour?

    • Reply
      Heather Mubarak
      April 17, 2020 at 9:53 pm

      You can eliminate the bread flour and use only all purpose flour in this recipe. The texture will be slightly different but still delicious! Enjoy!!

  • Reply
    January 21, 2019 at 7:57 am

    Hi! Just wondering if these can be made with regular flour instead of gluten free

    • Reply
      Heather Mubarak
      June 19, 2020 at 8:15 am

      Definitely. These blondies are delicious either way!

  • Reply
    Julie Buechler
    October 28, 2018 at 9:42 pm

    I have tried several of your recipes and they have all been fabulous. However, I think I may have done something wrong with these. What type of GF flour do you recommend? I used rice flour, and mine are much too cakey. I did not overmix, and I did use xanthan gum. Any other ideas?

    • Reply
      Heather Mubarak
      November 4, 2018 at 5:50 pm

      Hi Julie,
      Sorry to hear you had trouble with these. Straight rice flour won’t do the trick for the gluten free flour. You need a blend that contains various g-free flours in it. I recommend Bob’s Red Mill or even Trader Joes makes a great gluten free flour blend. You can also try Cup-4-Cup gluten free flour. Hope this helps!

  • Reply
    Heather Mubarak
    October 3, 2018 at 2:51 am

    Thank you so much…I’m so happy you found me! I’d love to know if you bake anything from the blog and how you like it. I’ll be back here with a new recipe every week!! 🙂

  • Reply
    September 5, 2018 at 10:46 pm

    What can you use in place of xanthum gum?thanks.

    • Reply
      Heather Mubarak
      October 3, 2018 at 2:55 am

      Hi Liz,
      Some gluten free flour blends already have a xanthum gum added in. If not, I haven’t yet found a good substitute for xanthum gum. Do you prefer not to use it or is it difficult for you to find?

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