Bake a batch of these outrageously delicious brown butter brownies loaded with silky chocolate and decadent salted caramel flavors.
These brown butter blondies are pure magic-rich, nutty, and perfectly chewy. A sprinkle of sea salt brings out the brown butter's richness and balances the sweetness.
I'm obsessed with how the browned butter adds deep caramel notes that make every bite incredible. With golden edges and a soft center, this easy recipe is incredible.
My Oreo brownies recipe is SO popular on my site that I decided to make this one for brown butter blondies for more brownie/blondie inspiration.
Ingredients
The ingredients for this brown butter blondie are pretty simple. Measure them accurately to get the best results possible.
- Unsalted butter: You will love the nutty flavor in these brown butter blondies from the burnt butter.
- Light brown sugar: Adds moisture for softness while adding a warm, caramel-like sweetness.
- Eggs (room temperature): These help bind the ingredients together and contribute to the blondies' structure. Room-temperature eggs mix in more smoothly.
- Vanilla extract: Don't skip it! It adds the most delicious taste.
- All-purpose flour: Provides structure without making the blondies too dense. Take note to measure accurately so the results are not too dense.
- Flaky sea salt: I love the balance adding flaky salt adds.
- Semi-sweet chocolate: You can use chocolate chips or chopped chocolate in your brown butter blondies.
See recipe card for quantities.
Instructions
Follow my simple process for making melt-in-the-mouth blondies that you can't stop eating.
- Step 1: Add the butter to a saucepan and melt it over a medium heat.
- Step 2: Stir continuously as it foams, then turns a deep chestnut color with dark flecks. Once nutty and fragrant, transfer to a mixing bowl and cool for 10 minutes.
- Step 3: Whisk in the brown sugar on medium-high speed for 1 minute. It will look grainy-this is normal. Add it to a bowl and mix in the eggs and vanilla, beating until pale and smooth.
- Step 4: Add the flour and salt.
- Step 5: Fold them in gently with a spatula-don't overmix.
- Step 6: Add the chocolate.
- Step 7: Fold the chocolate into the brown butter blondie batter.
- Step 8: Spread batter into the prepared pan, smoothing the top. Sprinkle with remaining chocolate. Bake, cool, and slice.
Hint: An 8x8" pan yields thick, gooey blondies, while a 9x13" pan creates thinner, crispier bars.
Line the pan with parchment paper for easy removal.
Substitutions
A couple of the ingredients can be swapped out in a pinch. Check out these subs:
- Light brown sugar swap: Use dark brown sugar to create a deeper molasses flavor, while white sugar will make the blondies slightly crispier and less caramel-like.
- Gluten-free: A high-quality gluten-free blend (like Bob's Red Mill 1-to-1) works well for a gluten-free version.
- Semi-sweet chocolate: Use dark, milk, or white chocolate-all work perfectly well.
Variations
Put your own twist on my brown butter blondies to make them your own. Try these fun ideas:
- Nutty blondies: Stir in chopped pecans, walnuts, or almonds for extra crunch and flavor. Toasting the nuts first is next-level yum.
- Salted caramel blondies: Swirl in caramel sauce before baking and top with extra flaky sea salt.
- Peanut butter blondies: Add a few tablespoons of peanut butter to the batter or swirl it on top before baking.
- Espresso blondies: Mix in 1-2 teaspoons of espresso powder to bring out the brown butter's depth.
Equipment
You'll need a stainless steel pan or deep skillet for browning butter, as it allows you to see the color change.
Use a rubber spatula to stir the butter while browning and folding the batter. You'll need Mixing bowls and an electric mixer, too.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3 days.
For a longer shelf life, refrigerate for up to a week, letting them come to room temperature before serving. They also freeze well for up to a month.
Top Tip 1
Use a stainless steel pan for better visibility. You'll see the butter's color change more easily.
Top Tip 2
Listen and watch the brown butter. The butter melts quickly, sizzles, then foams. That's how you know its ready. Swirl and stir to keep it moving and prevent burning.
FAQ
Use the spoon-and-level method to avoid dense, cake-like blondies. Too much flour can make them dry.
Chopped semi-sweet chocolate creates melty pockets of chocolate, while chips hold their shape. The result is a more decadent bite.
For gooey blondies, bake for about 25 minutes-the edges will be set, but the center will still look soft. They'll continue firming up as they cool. For a chewier texture, bake 5-10 minutes longer or use a larger pan.
Related
Looking for other recipes like this? Try these:
Recipe
Brown butter blondies
Ingredients
- 1 stick 8 tablespoons/4 ounces unsalted butter
- 1 cup light brown sugar
- 2 large eggs at room temp
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon flaky sea salt
- 1 cup semi-sweet chocolate chopped (or use chocolate chips)
Instructions
- Preheat the oven to 350ºF. Line an 8-inch square pan with non-stick parchment paper.
- Brown the butter: In a large stainless steel pan or deep skillet placed over medium heat, add the butter. The butter will melt, then sizzle and foam. When the butter starts to foam, use a rubber spatula to continuously stir so that it doesn't burn. As the foam subsides, you'll see and smell that the butter has browned. It will have a nutty aroma when ready. This process will take between 8-15 minutes, depending on your pan and stove heat. Once browned, transfer the butter (including the dark flecks) to a large mixing bowl and let it cool for 10 minutes.
- To the cooled butter, add the brown sugar. Beat on medium-high speed for 1 minute. The mixture will still look very grainy at this stage, which is fine.
- Add the eggs and vanilla, and beat on medium-high speed for 1 minute. The mixture will become pale and silky smooth.
- Sift the flour and salt into the mixing bowl, then gently fold together with a rubber spatula. Do not overmix.
- Add ¾ of the chopped chocolate and gently fold through.
- Transfer the blondie batter into the prepared pan. The batter will be thick but still silky. Use the back of a spoon or an offset spatula to smooth it into an even layer.
- Top with the remaining chopped chocolate.
- Bake in the middle of the preheated oven for 25 minutes. The edges of the blondie will look firm, but the center may still appear soft-it will firm up as it cools.
- Remove from the oven and let cool completely in the pan before turning out and cutting into slices or squares. Sprinkle with a little sea salt before serving.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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