The Best Brown Butter Blondies

A stack of 4 chocolate chip brown butter blondies.

Print Recipe

5 from 1 vote

The Best Brown Butter Blondies

Super gooey and chewy brown butter blondies! Add in chocolate chips, toffee bits or nuts!

Prep Time15

Cook Time23

Total Time38

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 217kcal

Author: Ella Gilbert

Equipment

1 8x8 baking pan

Ingredients

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

Metric - US Customary

Instructions

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.
1 stick unsalted butter
While the brown butter is cooling, preheat your oven to 350°Fahrenheit/175°Celsius. Grease and line an 8x8 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.
1 ¼ cup light brown sugar, ¼ cup white sugar
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!
2 large eggs, 1 teaspoon kosher salt, 1 tablespoon vanilla extract
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.
1 ¼ cup all purpose flour, ¾ cup chocolate chips
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.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.

Vanilla Extract: as the main flavor of these blondies is vanilla I recommend using a good quality vanilla extract.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.

Add Ins: I added dark chocolate chips but you could use semisweet chocolate chips, white chocolate chip, peanut butter chips, butterscotch chips, toasted walnuts, pecans - whatever you like! Or keep them plain if you prefer!

Storage: Store the sliced blondies in an airtight container at room temperature for up to 4 days. Freeze the blondies in a freezer safe ziploc bag for up to 2 months, just let them defrost in the fridge before enjoying.

Nutrition