These chewy brown butter blondies are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!
I absolutely love an easy dessert! I have a major sweet tooth and can’t resist delicious brownies and blondies. That’s probably why I have so many recipes on my blog. If you are looking for more dessert bar ideas, you’ve got to try these Cherry Cheesecake Brownies, these Neiman Marcus Bars, and these yummy Salted Caramel Butter Bars.
Browned Butter Blondies
When you hear browned butter, do you automatically think it’s better than the original? Because I can’t help but to think that! After I made these brown butter chocolate chip cookies, I couldn’t help but try a brown butter blondie! The results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite homemade toffee recipe but kept things simple and used store-bought instead).
Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter! After you try these blondies, you’ll have to try these Nutella blondies next. They are SO good, and now I’m thinking I need to try browning the butter in those too…
A blondie is similar to a brownie, but it doesn’t have any chocolate! They are light in color and super sweet and decadent. I really love a good brownie, and these blondies are perfect for folks who don’t love chocolate or just want to switch things up. The browned butter really takes this recipe to a whole new level. You are going to love it, and it only has a few simple ingredients! You can find the measurements below in the recipe card.
- Butter: Unsalted is best for this recipe. I teach you how to brown it below!
- Brown Sugar: Adds to the depth of flavor and gives it sweetness.
- Granulated Sugar: To sweeten things up.
- Eggs: You will need a large egg, and an egg yolk.
- Vanilla Extract: I love the subtle hint of vanilla flavor it adds.
- All Purpose Flour: Whatever you have in your pantry will work.
- Salt: A little salt helps to balance out all of the sweetness in this dessert.
- Walnuts: Chopped into small bite sizes. These are optional, but I love them!
- Toffee Bits: You can make your own, or grab a bag of toffee bits from the store.
Brown Butter Blondies Recipe
Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. This recipe will also work in a 9×13 metal pan, it will only need to bake about 18-20 minutes. This recipe will work in a glass pan, but the baking time will be longer. Here’s how to make brown butter blondies.
- Prep: Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
- Brown Butter: Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
- Cool Butter: Allow browned butter to cool for at least 20 minutes before proceeding.
- Mix Batter: Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
- Add to Pan: Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
- Bake: Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.
Tips for Browning Butter
Browned butter blondies are really special because of the browned butter. You won’t want to skip this step! Here are some more tips to make sure that your butter it browned perfectly.
- Color Of Pan: For best results, use a light-colored pan when cooking your butter, this will make it easier to see once the butter begins to brown, reducing your risk of burning your butter.
- Don’t Walk Away: Never, ever, walk away from your butter while it’s browning! Even taking your attention off of it for a second can result in burnt butter, and burnt butter is every bit as awful as browned butter is wonderful. If you burn your butter even a little bit you’ll have to start all over again.
- Have A Bowl Ready: Have a heat-proof bowl ready for when your butter has finished browning. You’ll want to quickly transfer the butter to this container — it can still burn even after you’ve removed the pan from the heat.
- Cool Before Using: Your browned butter will be hot! Make sure you let it cool back down to room temperature (or at least close to room temperature) before adding the rest of the ingredients for these blondies.
Brown butter blondies make amazing leftovers! Similar to brownies, they are a low maintenance dessert that will stay yummy for days to come. Here is how to store them.
- On the Counter: Store your leftovers in an airtight container on the counter for up to 5 days.
Brown Butter Blondies
- 3/4 cup unsalted butter
- 1 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/3 cup chopped walnuts
- 1/2 cup toffee bits
- Preheat oven to 350 degrees Fahrenheit. Line a 9×9 metal baking pan with parchment paper or lightly grease and set aside.
- Place butter in a medium-sized saucepan and cook over medium heat until melted. Once melted, turn up heat just a notch above medium and continue to cook, stirring constantly as it pops and sizzles. Once the popping slows and the butter begins to turn brown and fragrant, remove from heat and pour into a large heatproof bowl.
- Allow browned butter to cool for at least 20 minutes before proceeding.
- Once butter has cooled, add both sugars and mix to combine. Whisk in the egg and egg yolk, and vanilla extract. Mix to combine.
- Add the flour and salt and mix until combined. Fold in the chopped walnuts and toffee bits. Add to the prepared pan.
- Bake for 20-25 minutes, until the edges are golden brown and a toothpick comes out clean from the center. Let cool completely before serving.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
When do you add the dry ingredients? What is the baking temp and time?
The instructions have been updated and are on the recipe card at the bottom of the post!
Thank you for sharing this recipe. It is looking very delicious. people must try this. Loved to read your blog. It is useful to many.
These blondies are amazing! The brown butter really makes them. Yum!
These were excellent. Can’t wait to try with toffee pieces.
These brown butter blondies look amazing. I will try to make them this weekend.
This recipe looks delicious, but as a Type 2 diabetic I wish more recipes with either much less sugar or none at all could be printed. Everything these days seem to have tons of sugar in them.