Brown Butter Blondies
Posted Mar 16, 2025
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In this brown butter blondies recipe, browned butter imparts a rich, caramel-like flavor that is irresistible. They are flavorful, soft and moist with a shiny top. Choose your favorite mix-ins to make them your own.
I’m a huge fan of brown butter, so I bake with it as often as I can – and these brown butter blondies are absolutely delicious (also try brown butter chocolate chip cookies).
The browned butter imparts a rich, caramel flavor that sets this recipe apart from the rest. And, they are easy to make in 30 minutes!
Brown Butter Blondies: Ingredients & Substitutions
- Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter. (Or make these classic blondies).
- Granulated sugar. organic cane sugar and white sugar are great optios.
- Light Brown sugar. If you like a deeper, molasses taste, use dark brown sugar.
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Vanilla extract. This ingredient is key in this recipe. You could replace it with vanilla bean paste or the seeds of one vanilla bean, if necessary.
- Mix-ins. You can choose your favorite mix-ins – or omit them because these browned butter blondies taste amazing without them. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries etc.), nuts (pecans, walnuts), cinnamon chips, etc.
How to Make Brown Butter Blondies
We’ll walk through this recipe together, and don’t forget to watch the video.
Begin by preheating the oven and preparing the baking pan.
Then, brown the butter. For an in-depth post on how to brown butter click on the link. My greatest tip is to brown butter over medium heat in a thick-bottomed pan to prevent browning.
Then, transfer the browned butter to a glass mixing bowl to cool slightly.
Next, combine the flour, baking powder, and salt in a small bowl and set it aside.
Then, stir the brown sugar and granulated sugar into the cooled brown butter until combined.
Then, add the eggs and vanilla to the butter/sugar mixture and stir until mixture is smooth.
Next, add the dry ingredients and stir until all the ingredients are just combined, be careful not to over-mix the batter.
Fold in your preferred mix-ins until evenly distributed throughout the batter.
Then, spread the batter evenly in the prepared baking dish.
Bake for 22-25 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).
Transfer the baking pan to a wire cooling rack and let the brown butter blondies cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
Once cooled, use the parchment paper to lift the browned butter blondies out of the pan, then cut into squares and serve
Serve
I enjoy serving these warm with a scoop of vanilla ice cream and a drizzle of caramel sauce or chocolate sauce.
Or, you can simply serve them room temperature.
Store
Store leftover brown butter blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.
Freeze
Freeze individual blondies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly or in the microwave.
Brown Butter Blondies Recipe FAQS
I have a very in-depth post showing you how to brown butter perfectly! I suggest checking it out to learn how.
Yes, double the ingredients and bake in an 9×13″ baking dish.
Yes, if using metal I suggest decreasing baking time by 3-5 minutes. I suggest baking blondies in a ceramic or glass baking dish for the best results.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Brown Butter Blondies
Ingredients
- ½ cup browned butter
- ¼ cup granulated sugar
- ⅔ cup light brown sugar (packed)
- 2 eggs
- 1 tsp pure vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp sea salt
- ½ to 1 cup mix ins (pecans, chocolate chips, etc.)
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8” square baking pan with parchment paper and lightly grease. Set aside.
- Brown the butter. Then, transfer the browned butter to a glass mixing bowl to cool slightly.
- In a small bowl, mix together flour, baking powder, and salt. Set aside.
- Then, stir the brown sugar and granulated sugar into the cooled brown butter until combined.
- Add eggs and vanilla to the butter/sugar mixture and stir until mixture is smooth.
- Add dry ingredients and stir until all the ingredients are just combined, be careful not to over-mix the batter.
- Fold in preferred mix-ins until evenly distributed.
- Spread the batter evenly in the prepared baking dish.
- Bake for 22-25 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).
- Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
- Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.
Video
Notes
- Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter. (Or make these classic blondies).
- Granulated sugar. organic cane sugar and white sugar are great optios.
- Light Brown sugar. If you like a deeper, molasses taste, use dark brown sugar.
- All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
- Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
- Vanilla extract. This ingredient is key in this recipe. You could replace it with vanilla bean paste or the seeds of one vanilla bean, if necessary.
- Mix-ins. You can choose your favorite mix-ins – or omit them because these browned butter blondies taste amazing without them. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries etc.), nuts (pecans, walnuts), cinnamon chips, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.