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Two Browned Butter Blondies with white chocolate chips and walnuts cut into squares on plate.
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4.67 from 3 votes

Brown Butter Blondies

With nutty browned butter and mix-ins of your choice, these Brown Butter Blondies are soft, chewy, and have the most incredible toffee-like flavor.
Prep Time10 minutes
Cook Time25 minutes
Cooling Butter + Bars20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Kristen Chidsey

Equipment

Ingredients

  • ½ cup unsalted butter
  • ¾ cup brown sugar dark or light
  • 1 teaspoon vanilla extract
  • 1 large egg at room temperature
  • ¼ teaspoon baking powder OPTIONAL (see notes)
  • ½ teaspoon sea salt
  • 1 cup all-purpose flour 120 grams
  • 1 cup add-ins of choice chocolate chips, candies, chopped nuts, dried fruit, shredded coconut, etc. (see notes)

Instructions

  • Preheat the oven to 350°F. Line an 8x8-inch metal baking dish with parchment paper.
  • Place ½ cup unsalted butter in a small saucepan and melt over medium heat, stirring constantly. It will foam at first, the foam will begin to subside, and then little browned bits will begin to float to the bottom as the butter bubbles. Remove from the heat IMMEDIATELY once the butter smells nutty and is deep, golden brown. This will take anywhere from 3-8 minutes.
    Small saucepan with butter that has melted and turned slightly golden and solids at bottom of pan.
  • Pour the browned butter into a large heat-safe bowl and allow to cool for about 10 minutes.
  • Add the ¾ cup brown sugar, 1 teaspoon vanilla extract, 1 large egg, ¼ teaspoon baking powder, and ½ teaspoon sea salt to the browned butter and whisk well to combine.
    Browned butter in mixing bowl with brown sugar, vanilla, and egg whisked into the butter.
  • Add the 1 cup all-purpose flour and up to 1 cup add-ins of choice and gently fold together with a wooden spoon or spatula until just combined.
    Blondie batter with white chocolate chips and walnuts in large mixing bowl.
  • Transfer the batter to the prepared pan and use a spatula to spread it in an even layer.
    Blondie batter with white chocolate chips spread out in baking dish lined with parchment paper.
  • Bake for 20-22 minutes, or until the edges are golden brown and the center is set, but still just a bit jiggly. They will continue to set up as they cool, so don't overbake.
    Baked blondies in metal pan lined with parchment paper.
  • Let the blondies cool in the pan for 10 minutes, remove the parchment paper and continue to cool. Slice and serve.

Video

Notes

For a glass baking dish, you will need to increase the bake time 25-28 minutes.
Baking Powder: Adding a bit adds a slightly chewy texture to the blondies. Omit for a dense, gooey blondie. 
For add-ins: I recommend no more than 1 cup of total add-ins, but find that using only up to ½ cup of chocolate (chips or chunks) or the blondies become a bit too rich and gooey. For nuts, I find using up to ½ cup works well. More than that, the batter becomes a bit dry. I personally love using ½ cup chocolate chips and ½ cup cup chopped nuts. In the photos ½ cup each of white chocolate and walnuts have been used. 
Storage: Store in an airtight container at room temp up to 4 days or freeze in a freezer-safe bag for up to 2 months.

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 42mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 197IU | Calcium: 19mg | Iron: 1mg
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