Brown Butter Blondies
Author: Sam
Chewy Brown Butter Blondies loaded with (optional) nuts and toffee!
  • 1 cup unsalted butter cut into Tablespoon-sized pieces (226g)
  • 1 cup light brown sugar tightly packed (200g)
  • ¾ cup sugar (150g)
  • 2 eggs + 1 egg yolk, room temperature preferred
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (250g)
  • 2 teaspoons cornstarch
  • 1 /2 teaspoon baking powder
  • 1 teaspoon salt
  • ⅔ cup chopped walnuts, optional
  • ½ cup toffee bits, optional
  1. Preheat oven to 350F (175C). Line a 9x9 metal baking pan* with parchment paper or lightly grease and flour.
  2. 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, remove from heat and pour into a large heatproof bowl.
  3. Allow browned butter to cool for at least 20 minutes before proceeding.
  4. Once butter has cooled, add sugars and stir well.
  5. Stir in eggs, egg yolk, and vanilla extract.
  6. In a separate bowl, stir together flour, cornstarch, baking powder, and salt.
  7. Gradually add dry ingredients to wet until completely combined.
  8. Stir in nuts and toffee bits, if using.
  9. Spread batter into prepared pan and bake on 350F (175C) for 25 minutes or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Allow to cool completely before lifting from pan, cutting, and enjoying. The blondies may seem slightly greasy while still warm, so let them cool completely before enjoying.
*This recipe will also work in a 9x13 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.
Recipe by The Recipe Critic at