Go Back
To make your brown butter blondies, gather these items: - 1 cup unsalted butter - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup chocolate chips - 1/2 cup chopped nuts (optional) If you need alternatives, consider these swaps: - Use coconut oil instead of butter for a dairy-free option. - Maple syrup can replace granulated sugar for a more natural sweetener. - You might try almond flour for a gluten-free version. Have some ingredients you can't use? Here are some ideas: - Substitute brown sugar with coconut sugar for a different flavor. - Use egg replacements like applesauce or flaxseed meal for a vegan option. - If you don't have chocolate chips, try chopped chocolate bars or cocoa nibs. These choices keep your blondies tasty and fun, no matter your needs! {{ingredient_image_1}} First, grab a medium saucepan. Place it on the stove over medium heat. Add 1 cup of unsalted butter. As the butter melts, swirl the pan gently. Watch closely as it changes color. In about 5 to 7 minutes, it will turn golden brown. You will smell a rich, nutty aroma. When it reaches this point, take it off the heat. Let it cool for a few minutes. This brown butter adds a deep, rich flavor to your blondies. Next, find a large mixing bowl. Pour in the cooled brown butter. Add 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk them together until smooth. Then, crack in 2 large eggs, one at a time. Mix well after each egg. Now, stir in 1 teaspoon of vanilla extract. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly add this dry mix to the wet mix. Stir gently until just combined. Avoid overmixing to keep them soft. Now, preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper. Let some paper hang over the sides for easy lifting later. Spread the batter evenly in the dish. Bake for 25 to 30 minutes. You know they are done when the edges are golden. Insert a toothpick in the center; it should come out with a few moist crumbs. Once baked, let the blondies cool in the pan for about 15 minutes. Carefully lift them out using the parchment paper. Place them on a wire rack to cool completely before slicing into squares. To get soft and chewy blondies, use room temperature ingredients. Room temperature eggs mix well and help create a smooth batter. Don't overmix when combining wet and dry ingredients. This keeps the blondies soft. Bake them until the edges are golden, but the center is still a bit soft. A toothpick should come out with a few moist crumbs. This ensures a chewy and delicious treat. To keep your blondies fresh, store them in an airtight container. They can stay at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Wrap each blondie in plastic wrap for added freshness. This helps to prevent them from drying out. I love serving blondies warm. They pair perfectly with a scoop of vanilla ice cream. You can dust them with powdered sugar for a nice touch. If you want a richer flavor, drizzle melted chocolate on top. For extra crunch, add chopped nuts. They add a delightful texture to each bite. Pro Tips Browning the Butter: Make sure to keep an eye on the butter while it’s browning; it can go from perfect to burnt very quickly. Stir frequently for even browning. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough blondies. Check for Doneness: Use a toothpick to check for doneness; it should come out with a few moist crumbs, not wet batter. This ensures a fudgy texture. Cool Completely: Let the blondies cool completely on a wire rack before slicing to achieve clean, neat squares. {{image_2}} You can add nuts to your blondies for extra crunch. I suggest using walnuts or pecans. Chop them coarsely so they mix well. Fold them in after you add the chocolate chips. This adds flavor and texture. Nuts bring a rich, earthy taste. They also balance the sweetness of the blondies. You can use one type of nut or mix them for a fun twist. Chocolate chips make these blondies even better. You can use semi-sweet or milk chocolate chips. If you want to change it up, try white chocolate or dark chocolate. You can also mix different kinds of chips. For example, combine milk and dark chocolate for a rich flavor. This variation keeps the blondies exciting and satisfying. Adding different flavors can change the whole vibe of your blondies. Try adding a teaspoon of almond extract for a nutty taste. You could also mix in a little cinnamon for warmth. Another fun option is to add some coffee powder for a rich depth. Vanilla is great, but you can also use other extracts. Experiment with flavors like coconut or orange zest to surprise your taste buds. These enhancements make your blondies unique every time you bake! To keep your brown butter blondies fresh, store them in an airtight container. This helps prevent them from drying out. You can place a piece of bread inside the container. The bread adds moisture and keeps the blondies soft. Store the container at room temperature if you plan to eat them within a week. If you need longer storage, the fridge is a good option. Just remember, the cold can make them a bit firmer. Freezing blondies is easy and effective. First, let them cool completely. Then, cut the blondies into squares. Wrap each square in plastic wrap. After that, place them in a freezer-safe bag or container. Label the bag with the date. You can keep blondies in the freezer for up to three months. When you're ready to enjoy them, just thaw them on the counter. Reheating your blondies is simple and quick. You can use the microwave or the oven. For the microwave, place a blondie on a plate and heat it for about 15 seconds. If you want a crispy edge, use the oven. Preheat it to 350°F (175°C). Place the blondies on a baking sheet and heat for about 5-10 minutes. This method brings back that fresh-baked taste and texture. Enjoy your warm blondies with a scoop of ice cream for a treat! Blondies and brownies are both sweet baked treats. The main difference lies in their flavor and color. Brownies use cocoa powder or melted chocolate, giving them a rich, dark taste. Blondies, on the other hand, use brown sugar and butter. This gives them a lighter color and a sweet, caramel-like flavor. In texture, blondies are soft and chewy, while brownies can be fudgy or cakey. You can easily make gluten-free blondies by swapping regular flour for gluten-free flour. Look for a blend that works well in baking. Brands like Bob’s Red Mill or King Arthur Flour offer great options. Just make sure to check the package for the right measurements. You may need to add a binding agent like xanthan gum to help the texture. Yes, you can make blondies without eggs! Use substitutes like applesauce, mashed banana, or flaxseed meal mixed with water. For each egg, use 1/4 cup of applesauce or 1/4 cup of mashed banana. If using flaxseed, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes. These options keep your blondies moist and tasty. This blog post covered everything you need for perfect blondies. We explored key ingredients, important steps, and helpful tips. I shared ways to make them your own with variations, plus smart storage ideas. Remember, the right touch makes all the difference. Whether you try new flavors or swap ingredients, have fun baking. Enjoy your blondies and share them with friends!

Brown Butter Blondies

Deliciously rich blondies made with brown butter and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter (for browning)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or milk chocolate)
  • 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

  • Brown the Butter: In a medium saucepan, melt the butter over medium heat. Swirl the pan occasionally until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
  • Mix Sugars: In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
  • Add Eggs and Vanilla: Incorporate the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly mixed.
  • Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Add Chocolate and Nuts: Fold in the chocolate chips and chopped nuts, if using.
  • Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
  • Spread Batter: Scoop the batter into the prepared baking dish and spread it evenly.
  • Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool and Slice: Allow the blondies to cool in the pan for about 15 minutes before lifting them out using the parchment paper. Let cool completely on a wire rack before slicing into squares.

Notes

Serve on a rustic wooden board with powdered sugar and vanilla ice cream for a delightful experience.
Keyword baking, blondies, brown butter, dessert