Let me tell you about the moment I first fell in love with brown butter blondies. It was a rainy Sunday afternoon, and I was craving something sweet but not overly indulgent. That’s when I decided to take my classic blondie recipe and give it a little upgrade—browning the butter. The result? Pure magic. The nutty aroma filled my kitchen, and the first bite was a revelation. These blondies are like the sophisticated older sibling of your standard blondie—deep, complex, and utterly addictive.
If you're looking for the perfect Brown Butter Blondies, you're in the right place. Whether you love Dessert Recipes or want to explore our Drinks collection, we've got you covered.
Why This Recipe Works
- Brown butter transforms these blondies into something extraordinary, adding a toasty, caramelized depth that’s impossible to replicate with plain melted butter.
- Light brown sugar keeps them irresistibly chewy and moist, while a hint of vanilla rounds out the flavor.
- Endlessly adaptable—toss in chocolate chips, nuts, or even a sprinkle of sea salt to make them your own.
- Simple yet impressive—whether you’re a baking novice or a seasoned pro, this recipe delivers every time.
The Perks
- Quick to make: From browning the butter to pulling them out of the oven, you’re looking at under an hour.
- Stays fresh for days: These blondies actually get better as they sit, making them perfect for meal prep or gifting.
- Crowd-pleaser: Serve them warm with ice cream, pack them for a picnic, or enjoy them straight from the pan (no judgment here).
Essential Ingredients & Tools
Ingredients
- 1 cup (2 sticks) unsalted butter: Browned to golden perfection for that nutty, caramelized flavor. (Pro tip: Use a light-colored saucepan so you can see the color change.)
- 1 ½ cups light brown sugar: The secret to that chewy, fudgy texture we all crave. Dark brown sugar works too if you want a deeper molasses note.
- 2 large eggs: Room temperature is key here—cold eggs can make the batter seize up.
- 1 tbsp vanilla extract: Pure vanilla adds warmth and depth. Don’t skimp!
- 2 cups all-purpose flour: The foundation of our blondies. For a gluten-free version, a 1:1 blend works beautifully.
- ½ tsp baking powder: Just enough lift to keep them tender.
- ½ tsp salt: Balances the sweetness and enhances all the flavors.
- 1 cup mix-ins: Chocolate chips, toasted walnuts, or even a handful of toffee bits—take your pick.
Tools
- Heavy-bottomed saucepan: Essential for browning butter evenly without burning it. (No heavy-bottomed pan? Use a regular saucepan but stir constantly.)
- Mixing bowls: One for wet ingredients, one for dry—keeps everything organized.
- Whisk and spatula: For smooth, lump-free batter.
- 9×9-inch baking pan: Lined with parchment for easy removal (and even easier cleanup).
- Cooling rack: Prevents soggy bottoms by letting air circulate.
Serves: 16 | Prep: 15 min | Cook: 25 min | Total: 40 min
How to Make Brown Butter Blondies
1. Brown the Butter
This is where the magic happens. Melt 1 cup (2 sticks) unsalted butter in your saucepan over medium heat, swirling occasionally. At first, it’ll foam up, then settle down as the water evaporates. Keep a close eye—when you see golden-brown specks at the bottom and smell that irresistible nutty aroma, it’s done. (About 5–7 minutes.) Immediately pour it into a heatproof bowl, scraping in all those flavorful browned bits. Let it cool slightly—you want it warm but not hot enough to scramble the eggs.
Why it matters: Browning butter triggers the Maillard reaction, creating complex, toasty flavors. The fond (browned bits) is packed with depth—don’t leave it behind!
2. Mix the Wet Ingredients
Whisk 1 ½ cups light brown sugar into the warm butter until it’s fully dissolved. This step is crucial for that smooth, chewy texture. Add 2 large eggs one at a time, whisking vigorously after each to create a glossy, emulsified mixture. Stir in 1 tbsp vanilla extract—it’s like adding a warm hug to your batter.
Why room-temperature eggs? Cold eggs can cause the batter to separate, leading to uneven texture.
3. Combine the Dry Ingredients
In a separate bowl, sift together 2 cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt. Sifting isn’t just for show—it aerates the flour, ensuring a tender crumb.
4. Bring It All Together
Gradually fold the dry ingredients into the wet mixture with a spatula. Be gentle—overmixing leads to tough blondies. Toss 1 cup mix-ins with a little flour (this keeps them from sinking to the bottom), then gently stir them in. The batter will be thick but spreadable.
5. Bake to Perfection
Spread the batter into your prepared pan, smoothing the top. Bake at 350°F for 22–25 minutes. The edges should be golden, and the center should have a slight wobble—this means they’ll be fudgy and moist. For cake-like blondies, bake until a toothpick comes out clean.
Pro tip: For extra chewiness, press the batter firmly into the pan before baking.
6. Cool and Slice
Let them cool in the pan for 10 minutes, then transfer to a wire rack. For the cleanest cuts, chill them for 20 minutes before slicing with a warm knife.
Pro Technique
Mastering Brown Butter
- Use a light-colored pan so you can see the butter change color.
- Stir constantly—those milk solids can go from golden to burnt in seconds.
- Scrape in the fond: Those browned bits at the bottom are flavor gold.
Texture Control
- Fudgy center? Underbake slightly. The toothpick should have a few moist crumbs.
- Chewy edges? Press the batter firmly into the pan before baking.
- Chill the batter for 30 minutes before baking for an even better texture.
Ingredient Variations and Their Impact
- Espresso powder: A pinch amplifies the caramel notes.
- Toasted nuts: Walnuts or pecans add crunch and complement the brown butter.
- Sea salt: A sprinkle on top before baking balances the sweetness.
Storage & Freshness Guide
- Room temp: Store in an airtight container for up to 5 days.
- Freeze: Wrap individual squares and freeze for up to 3 months.
- Revive stale blondies: Warm them in a 300°F oven for 5 minutes.
Perfect Pairings
Complementary Dishes
- Vanilla Ice Cream: The cool creaminess contrasts with the warm, chewy blondies, while vanilla echoes the dessert’s sweetness. Serve immediately for a melty contrast.
- Bourbon Caramel Sauce: Drizzle over blondies for an adult twist—the caramel’s bitterness cuts the richness.
Drinks
- Espresso: The bitterness of a fresh shot balances the blondies’ sweetness and highlights the brown butter’s nuttiness.
- Tawny Port: Its caramel and dried fruit notes mirror the blondies’ depth.
Something Sweet
- Fresh Berries: A tart berry salad (tossed with mint and lime) lightens the dessert.
- Chai Tea: The spices in chai complement the blondies’ warmth—serve with a cinnamon stick.
Brown Butter Blondies: The Secret to Irresistibly Rich, Chewy Goodness
Make the best Brown Butter Blondies with my easy recipe! Chewy, nutty, and loaded with flavor. Perfect for dessert or a sweet snack. Get baking now!
Ingredients
For the Blondies
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1 cup unsalted butter (2 sticks)
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1 ½ cups light brown sugar
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2 large eggs
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1 tbsp vanilla extract
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2 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup chocolate chips or nuts (optional)
Instructions
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Brown 1 cup (2 sticks) unsalted butter in a saucepan over medium heat until golden and nutty. Transfer to a bowl and let cool slightly.01
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Whisk 1 ½ cups light brown sugar into the warm butter until dissolved. Add 2 large eggs one at a time, whisking well after each. Stir in 1 tbsp vanilla extract.02
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In a separate bowl, sift together 2 cups all-purpose flour, ½ tsp baking powder, and ½ tsp salt.03
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Fold dry ingredients into wet mixture until just combined. Stir in 1 cup mix-ins.04
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Spread batter into a parchment-lined 9x9-inch pan. Bake at 350°F for 22–25 minutes.05
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Cool in pan for 10 minutes, then transfer to a wire rack. Chill before slicing for clean cuts.06
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