These might be the best brown butter blondies ever! These extra fudgy and chewy blondies are made with browned butter. They’re made in 1 bowl and you only need 7 simple ingredients!
While I love a brownie, I have been itching to make a sweet and simple blondie recipe for the site. These blondies (also known as blonde brownies) that I’ve made are ready in under 40 minutes and you don’t need any fancy equipment! Plus I love that they have a crinkle top – always something I look for in a blondie or brownie!
I’ve added chocolate chips to these simple blondies but you could leave them plain or use another add in!
Why you’ll love this recipe!
- These brown butter blondies are super chewy, moist and fudgy.
- Using brown butter in blondies gives them a huge flavor boost!
- This recipe only uses 7 ingredients that you probably already have in your pantry.
- You don’t need a mixer to make these blondies and you’ll need just 1 bowl.
- You can easily customize these blondies by using different add ins.
Flour: I’ve only tested this recipe with all purpose flour!
Vanilla Extract: because vanilla is the main flavor profile make sure to use a high quality vanilla extract.
Light Brown Sugar: using more light brown sugar than white sugar will make these blondies extra chewy.
Unsalted Butter: I’m using European style butter in this blondies, which will make them so much richer.
Chocolate Chips: these are optional! Feel free to leave them out or use a different baking chip or nuts.
Step by Step Process
Step 1: Brown the butter! In a small saucepan, melt the butter over medium-low heat. Once completely melted it should start to foam and sputter. Use a rubber spatula to stir the butter and you’ll start to see white flecks at the bottom of the pan – this is the milk solids. Keep stirring until the sputtering stops and those milk solids turn a golden brown. Turn off the heat and pour the brown butter into a large bowl. Make sure you scrape out all the brown bits!
Step 2: Let the brown butter cool. While it’s cooling, preheat the oven to 350°Fahrenheit/175°Celsius and grease and line an 8×8 baking pan. Make sure the parchment paper is overhanging, that way it’ll be easier to lift out! Whisk the cooled brown butter with the white sugar and brown sugar, it should be very sandy.
Step 3: Add the two eggs, vanilla extract and salt. Whisk everything together for at least 1 minute. The blondie batter should be very thick, shiny and turn a slightly pale color. Whisking for a long time will help create that crackle top!
Step 4: Fold in the flour until there are no more pockets of flour. Stir in most of the chocolate chips, but leave a small handful to the side. Pour the blondie batter into your prepared pan. Bake in the preheated oven for 20-23 minutes. The edges should be set and the top will be shiny. Take out of the oven and sprinkle over your reserved baking chips. Let it cool completely before taking out of the pan and slicing.
Baking Tips & Tricks
- Using a scale – I highly recommend using a scale to weigh your ingredients! It is the most accurate way to bake and will give you chewy and fudgy blondies instead of dry ones.
- Use all the brown butter – make sure when you pour the brown butter into the bowl that you scrape out all the little brown bits, that is the brown butter that brings all of the flavor!
- Underbake – we want these blondies to be super fudgy, so it’s better to underbake than overbake.
- Mix-ins- I added dark chocolate chips but you could use semisweet chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, toffee bits, toasted walnuts or pecans – so many options!
Frequently Asked Questions
Both are bar recipes that use similar ingredients and have shiny, crinkle tops! Brownies however are made with cocoa powder and/or melted chocolate, while the main flavors of blondies are vanilla and butterscotch. Blondies can also be called blonde brownies!
You may have overmixed the blondie batter or overbaked them! Stop stirring the batter as soon as there are no more streaks of flour, and it is better to under bake than over bake!
Make sure to really whisk the brown butter with the sugar and the eggs and get some air in it. You’ll know it’s ready when the mixture has become very thick and turned slightly paler.
Storage & Freezing
Keep the baked brown butter blondies in an airtight container for up to 4 days. Freeze the brownies in an airtight container or freezer safe bag for up to 2 months. Just let them thaw in the fridge or on the counter until defrosted.
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The Best Brown Butter Blondies
- 1 8×8 baking pan
- 1 stick unsalted butter
- 1 ¼ cup light brown sugar
- ¼ cup white sugar
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 ¼ cup all purpose flour
- ¾ cup chocolate chips optional
- Start by browning your butter. Place your butter in a small saucepan and place over medium-low heat. Let the butter melt, then use a rubber spatula to stir the melted butter. It should start to foam and you may see white pieces floating at the bottom of the pan – these are the milk solids that we want to brown! Keep stirring until it stops bubbling and the milk solids have turned a golden brown. Turn off the stove and pour this brown butter into a large bowl. Let cool.
- While the brown butter is cooling, preheat your oven to 350°Fahrenheit/175°Celsius. Grease and line an 8×8 baking pan, making sure the parchment paper overhands, set aside.
- Once the brown butter is no longer warm, add the light brown sugar and white sugar. Whisk together. It might be a bit difficult to combine as it will be very sandy! That is normal.
- Add the two eggs, salt and vanilla extract. Whisk for at least a minute, or until the blondie batter becomes very thick, shiny and slightly pale in color. Whisking for a long time will help create the crinkle top!
- Add the flour and fold together using a rubber spatula. Fold until there are no more streaks of flour, but overmixing will cause the blondies to be dry. Stir in ½ cup of chocolate chips (if using), and keep the remaining chips to the side.
- Pour the blondie batter into the prepared pan. Bake for 20-23 minutes, the top should be shiny and the edges set. Take out of the oven and sprinkle over the remaining chocolate chips if using. Let cool completely before pulling the blondies out and slicing.
Really confused, you mention using metric measures, but everything is in cups. You mention Kerry Gold butter, and the recipe calls for 1 stick (not a measure) so is it one stick of Kerry Gold (which is typically 1 cup) or one regular stick of butter which is 1/2 cup. I’d love to try this but going to have to go try another blonde recipe as I am concerned, I will have the butter to flour ratio way out of whack.
Hi there! If you click on ‘metric’ about the ingredient list in the recipe cards it will show you all the metric measurements. I do recommend you use metric measurements however the majority of people who come to my blog are from the US so I have it in cups as well 🙂 It’s also 1 stick of regular butter. Thanks and have a lovely day!