Introduction
The Blondie is the comforting, chewy cousin of the traditional chocolate brownie—a dense, vanilla-rich square that relies on the quality of its base ingredients. However, our Brown Butter Blondies elevate this classic treat into something truly extraordinary. By taking the simple step of browning the butter (creating what the French call beurre noisette), we unlock complex, nutty, and subtly caramel undertones. This process adds a layer of depth that a regular melted butter recipe simply cannot match, resulting in a sophisticated, intensely flavorful bar with perfectly crinkled tops and irresistibly gooey centers.
Ingredients
- Unsalted Butter: 1 cup (227g), plus extra for greasing
- Light Brown Sugar (packed): 1 cup (200g)
- Granulated Sugar: 1/2 cup (100g)
- Large Eggs: 2
- Vanilla Extract: 2 teaspoons (10ml)
- All-Purpose Flour: 1 3/4 cups (210g)
- Baking Powder: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (3g)
Step-by-step Preparation
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Brown the Butter: Place the 1 cup of butter in a light-colored saucepan over medium heat. Melt completely, stirring occasionally. The butter will foam, then the foam will subside. Continue cooking until the milk solids at the bottom turn deep amber/brown and the butter smells nutty. Immediately remove from heat and pour into a heatproof bowl to stop the cooking. Allow the butter to cool for 10–15 minutes until it is warm but not hot.
Tip: Use a light-colored pan so you can easily monitor the color of the milk solids. If they turn black, the butter is burnt and must be discarded.
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Combine Wet Ingredients: Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang for easy removal. Whisk the slightly cooled brown butter with the brown sugar and granulated sugar until fully combined and smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Tip: Ensure the butter is cool enough (just warm) before adding the eggs, or they may scramble. The mixture should be thick and glossy.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix, as this develops the gluten and can lead to tough blondies.
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Bake: Spread the batter evenly into the prepared pan. Bake for 25–30 minutes. The edges should be set, and the center should look just slightly undercooked or soft when gently jiggled.
Tip: For the chewiest blondies, slightly underbake them. Let the blondies cool completely in the pan before lifting them out and cutting them. This allows the center to fully set.
Nutritional Information
This recipe yields approximately 16 servings. While this is a decadent dessert, browning the butter utilizes whole, natural fats. Calories per serving are estimated to be around 280–320, depending on the richness of the ingredients used. Blondies are primarily a source of carbohydrates and energy, best enjoyed as an occasional treat.
Storage
Store leftover Brown Butter Blondies in an airtight container at room temperature for up to 4 days. If kept in the refrigerator, they will last up to a week, though the texture may become slightly firmer. To freeze, wrap individual cooled bars tightly in plastic wrap, then place them in a freezer-safe bag; they will keep for up to 3 months. Thaw at room temperature for 1–2 hours before serving.
Conclusion
These Brown Butter Blondies are truly the pinnacle of bar baking—deeply flavored, incredibly chewy, and simple to execute. For a final touch of sophistication, sprinkle a pinch of flaky sea salt (like Maldon) over the top of the batter before baking; the salt crystals enhance the caramel notes of the brown butter. For variations, consider folding in 1 cup of chopped pecans, white chocolate chips, or even a tablespoon of espresso powder for added depth. Serve warm with a scoop of vanilla bean ice cream for the ultimate dessert experience.