Brown Butter Blondies

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These brown butter blondies are gooey with a rich caramel flavor making them irresistibly delicious, plus they're easy to make in 30 minutes. Add your favorite mix-ins to make them your own!

Prep Time15

Cook Time22

Cooling30

Total Time1 8

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Blondies

Author: Laura

Cost: $4

Equipment

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
1 cup mix ins (pecans, chocolate chips, etc.)

US Customary - Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line an 8x8” 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

*Nutrition information calculated based on this recipe making 16 blondies.

Ingredient Substitution 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.

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.

Nutrition