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Brown Butter Blondies

These melt-in-the-mouth blondies are easy to make. They are perfect to make during the holidays, for potlucks and as edible gifts.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Servings: 24 Blondies


  • 12 tablespoons Unsalted butter
  • 1⅓ cups Light Brown Sugar
  • 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


  • 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.


  • 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.


Calories: 212kcal
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