Delicious, melt-in-the-mouth Brown butter Blondies are perfect to make during the holidays. Also great to give as edible holiday gifts.
Here is an easy recipe for absolutely delicious brown butter blondies. These are easy to make and need just one bowl to mix the ingredients.
What are Blondies?
Blondies are fair colored cousins of brownies. They probably originated during World War II due to the need to bake without rationed ingredients like chocolate and white sugar.
These blondies are my go-to recipe to make for potlucks, holiday edible gifts and even for a bake sale.
Recipe is from Food52. The original recipe used regular unsalted but I wanted to add some pizzazz to the recipe. So I went ahead and used browned butter to make these blondies.
Brown butter is an amazing secret ingredient that enhances the flavor of any dish, sweet or savory, that it is added to.
Ingredients
This recipe uses basic pantry staple ingredients. Here are the main ingredients you need to make this delicious recipe.
Unsalted butter - makes these dessert bars so buttery and decadent.
All purpose flour - I have used part whole-wheat pastry flour in the recipe few times and that works beautifully.
Sugar - light brown and granulated sugar are used in this recipe. Brown sugar adds a nice caramel, molasses flavor.
Other ingredients you need are:
- Baking powder
- Salt
- Pure Vanilla extract
- Add-ins - you can add chocolate chips or chopped nuts
Instructions
Preheat the oven to 350°F. Lightly grease a 9"x13" baking pan, line the bottom with parchment paper and grease that lightly as well.
This brown butter blondies recipe is made almost entirely in the saucepan. Start by making the brown butter.
It sounds technical but it is quite easy to make. Just melt butter until lightly browned in color and smells aromatic and nutty.
Stir in the light brown sugar and stir with a wooden spoon and cook until the sugar has melted and mixture thickens. Turn off the heat and granulated sugar. Stir until combined. Let the mixture cool slightly.
While the sugar mixture is cooling, whisk flour, baking powder and salt.
When the sugar mixture is slightly cooled, add a third of the flour mixture and mix until combined. Add half of the beaten eggs mixture - stir until combined. Continue with third of the flour mixture and the remaining egg mixture. Finally add the remaining flour and mix until smooth.
Pour the batter into the prepared baking pan and sprinkle the chocolate chips on top. Bake for 20~25 minutes or until the edges are browned and the center is firm to touch. Do not over-bake.
Score the blondies while still warm and let them cool completely in the pan. Once cooled, slice into pieces and serve. Leftovers stay fresh for up to 4~6 days well covered.
Taste Test
Brown butter adds a beautiful aroma and delicious flavor to these blondies. They have a delightful texture and just melt-in-the mouth.
If you haven't tried browned butter before, this is the perfect recipe to try. Make these for holidays as edible gifts, I am sure your friends and family will love them.
Tips
- Some of the all-purpose flour can be replaced with whole-wheat pastry flour or almond flour. I use ½ cup of one of these flours with 1½ cups of all-purpose flour.
- Make sure not to over-bake the blondies. The center should be firm to touch and the edges slightly browned. Overbaking will make them crumbly and hard.
- Here are the adjustments to make for high-altitude baking:
- Increase the temperature to 375°F.
- Reduce baking powder to 1½ teaspoon.
- Reduce brown sugar to 1¼ cups.
- Bake for 18~22 minutes.
Other delicious edible gift recipes
- Chocolate chip mandelbrot
- Pecan chocolate blondies
- Swirl shortbread cookies
- Bulgarian Medenki cookies
- Chocolate drop cookies
Brown Butter Blondies
Ingredients
- 12 tablespoons Unsalted butter
- 1⅓ cups Light Brown Sugar
- ⅓ cup Granulated Sugar
- 2 cups All purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Salt
- 3 Large Eggs, beaten
- 1 teaspoon vanilla extract
- ½ cup Chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F. Lightly grease a 9"x13" baking pan, line the bottom with parchment paper and grease that lightly as well.
- Melt butter in a large saucepan on medium heat. Cook stirring occasionally until the butter starts to brown lightly and smells very fragrant.
- Add the brown sugar and stir with a wooden spoon. Make sure to scrape the brown bits from the bottom and cook until the sugar has melted and mixture thickens.
- Turn off the heat and the sugar. Stir until combined. Let the mixture cool slightly, about 8~10 minutes.
- While the sugar mixture is cooling, whisk flour, baking powder and salt.
- Once the sugar mixture is slightly cooled, add a third of the flour mixture and mix until combined. Add half of the beaten eggs mixture - stir until combined. Continue with third of the flour mixture and the remaining egg mixture. Finally add the remaining flour and mix until smooth.
- Pour the batter into the prepared baking pan and sprinkle the chocolate chips or chopped nuts on top.
- Bake for 20~25 minutes or until the edges are browned and the center is firm to touch. Do not over-bake.
- Score the blondies while still warm and let them cool completely in the pan. Once cooled, slice into pieces and serve. Leftovers stay fresh for up to 4~6 days well covered.
Notes
- Some of the all-purpose flour can be replaced with whole-wheat pastry flour or almond flour. I use ½ cup of one of these flours with 1½ cups of all-purpose flour.
- Make sure not to over-bake the blondies. The center should be firm to touch and the edges slightly browned. Overbaking will make them crumbly and hard.
- Here are the adjustments to make for high-altitude baking:
- Increase the temperature to 375°F.
- Reduce baking powder to 1½ teaspoon.
- Reduce brown sugar to 11/4 cups.
- Bake for 18~22 minutes.
Chef Mireille
with the brown butter, these must be so delicious and I love the fact that they are blondies with chips - the best of both worlds just enough chocolate but not going overboard
Suma Gandlur
Brown butter definitely must have enhanced the flavor of blondies. They look absolutely gorgeous.
themadscientistskitchen
Bookmarking! They are absolutely beautifully, delicious. Brown butter is a new ingredient for me. Thanks.
Pam Greer
My youngest daughter actually prefers blondies to brownies, so I am always looking for yummy blondie recipes! Love the browned butter!
Kathryn Donangelo
These blondes hit the spot!! They were so perfect and made the best treat!
Jacque Hastert
These are one dessert that's impossible to resist! I can't wait to start baking these in my kitchen.
Michelle
I'm one of those weird people that prefer blondies to brownies and I'm so excited to try these!! They look amazing! I love that you use brown butter too, that's also one of my favourite things! Pinned x