Brown Butter Blondies. That is all. Because, these are the BEST blondies you’ll ever have! Thick, fudgy, decadent, packed with so much flavor, and addictively delicious.
The best blondies recipe ever. You’ll hate how much you love these brown butter blondies!
Most people think a blondie is a “blonde” version of brownies. As in, butterscotch instead of chocolate flavors. But I think a blondie doesn’t deserve to be compared to a brownie. Because it’s a fantastic dessert on its own.
Unfortunately, I’ve never found a blondies recipe that I liked. They are all just cookie bars that are a little fudgy. I want my blondies to be fudgy, with chewy edges, and with all the nuanced flavors that a real blondie recipe deserves!
Why these brown butter blondies are special
Unlike other recipes, this blondie is thick with a deliciously fudgy interior, and chewy edges.
These are not just a fudgy cookie bar masquerading as a blondie.
The extra step of making brown butter is ABSOLUTELY worth it. It elevates the flavor of the blondie. However, you can make this with regular melted butter and still get excellent results.
My classic blondie HAS to include at least a few chocolate chunks, but this is optional. The dark chocolate chunks add that extra bit of flavor, but also balances the sweetness.
Once the brown butter blondies have rested, they cut beautifully, and it’ll be excruciating to stop at eating just one.
What you need to make these Brown Butter Blondies
Brown butter
Brown butter is easy to make. I have shared a detailed guide on how to make brown butter here. The caramelization of the milk solids in the butter makes the blondies taste nuttier and more flavorful.
You can add bourbon or rum to these blondies by replacing the water added to the brown butter with the alcohol.
Dark brown sugar
These blondies are made with dark brown sugar. The molassey flavor from dark brown sugar is crucial for these blondies. You can use light brown sugar instead, but then there’ll be less of the butterscotch flavor in your brown butter blondies.
Eggs
The eggs add structure to the blondies, but the fat from the yolks also contribute to the fudginess. The combination of eggs and sugar helps create that lovely shiny crackly top! I’ll show you how to make sure you get that crackly top.
Flour
I use all purpose flour. This is the best type to make blondies because it’s widely available. Without flour, these blondies will be a goopy mess.
Salt & vanilla
Both these additions enhance the flavor of these fudgy blondies. Salt is critical for a good flavor balance. Vanilla adds depth to the sweetness and the butterscotch flavor.
Other additions
- Dark chocolate chunks / chips
- Pecans
- Hazelnuts
- White chocolate chunks / chips
- Butterscotch chips
- Walnuts
Or you can leave out all these additions, and make plain brown butter blondies. They are just as fabulous without the additions.
How to make the brown butter blondies
- Prepare an 8 x 8 inch square pan.
- Make the brown butter. You want toasted caramelized milk solids. Let it cool.
- Mix the melted but cooled butter with the brown sugar and salt. Mix well.
- Add the sugar and mix for a few minutes until the mixture changes in color. Add vanilla as well.
- Sift the flour over the mixture. Fold it in (if you’re adding other additions, only fold it about 80% of the way).
- Optional – fold in the additions (my favorites are dark chocolate chunks and pecans).
- Spread the mixture in the prepared baking pan and bake until done.
- Let it cool for at least a couple of hours. This is important. Don’t cut into the brown butter blondies while they are hot.
- Cut into pieces and enjoy!
How to get a shiny crackly crust on your blondies
I LOVE seeing that shiny crackly crust on these blondies (or brownies), when they come out of the oven.
Getting this crust is very easy. Eggs + sugar + air = shiny crackly crust.
The shiny crust is created from the foam that forms after beating the sugar and egg mixture. This is why it’s crucial to mix the butter + sugar and egg mixture until it becomes lighter in color. The batter becomes thicker and lighter in color as you incorporate more air, and while it cools.
The extra air in the blondies will make them rise in the oven as well. But not to worry, the brown butter blondies will deflate as they cool, making them super fudgy, with a beautiful glossy, crackly surface.
How to store these for later
These brown butter blondies will keep in an air-tight container, at room temperature for about 4 days. They can be stored in the fridge for about 7 – 8 days. OR you can wrap them in plastic wrap and foil and place them in the freezer for up to 3 months. Let that thaw out to room temperature before eating.
Final notes
I love eating these while the chocolate is still just a little melted. But they are great at room temperature or straight from the fridge too.
OR, you can microwave your blondie for a few seconds (just to warm it a smidge) and eat it with a scoop of ice cream! Then top it with butterscotch sauce or salted caramel sauce for extra decadence!
Making the brown butter is one extra step, but it is SO worth it!
These fudgy, thick (and I mean thicc) brown butter blondies are guaranteed to be a hit! My extra fudgy brownies are always so popular with my readers, and these are possibly even better!
Frequently asked questions about brown butter blondies
Yes, you can. Just skip the part about making brown butter and follow the rest of the recipe.
You can use demerara sugar instead. Or use 1/2 white sugar and 1/2 muscavado sugar.
If you have light brown sugar, you can add that instead. The butterscotch flavor will be a little less then.
Yes, you can. The bake time might need to shorten a little (depending on the oven), because the slices will be shorter.
You can. But you would have to make 1.5 times this recipe to get similarly thick slices. The bake time may also need to be extended to make sure the blondies bake properly in the center.
I bake mine in a conventional oven. If you have a convection or fan forced oven, you may need to reduce the temperature by about 25 F / 14 C and keep the bake time the same.
However, please note that all ovens have slight variations and you may need to adjust the temperature and/or time accordingly.
Unfortunately, without eggs you lose the fudginess and the glossy crust on top. It is possible to make vegan blondies, but I highly recommend looking for a vegan blondies recipe to make sure you get accurate results.
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Brown Butter Blondies with Chocolate and Pecans
Ingredients:
Brown butter blondies
- 226 g unsalted butter 1 cup / 2 sticks
- 2 – 3 tbsp ice water or ice (you can also use bourbon here for more flavor, see instructions on how to properly substitute with bourbon)
- 350 g dark brown sugar 1 ¾ cup
- ½ tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 250 g AP flour about 2 cups, measured by spoon and level method
Additions (optional)
- 80 g chopped dark chocolate or chocolate chips
- 80 g roughly chopped pecans preferably toasted
- Maldon sea salt flakes
Instructions:
Making the brown butter
- Place the 226 g butter in a saucepan and heat to melt. Stirring occasionally, keep heating the butter until the milk solids separate, and then turn a toasty brown color. See this guide for more information.
- As soon as the milk solids turn toasty golden brown in color, transfer the butter immediately to a bowl or measuring jug (1 cup capacity).
- Add the ice (or ice water) into the butter to help cool it down. If adding bourbon, let the butter cool down further before adding the alcohol. The brown butter can be used when it’s slightly warmer than room temperature.
Making the brown butter blondies
- Line a 8 x 8 inch pan with parchment paper. Preheat oven to 350°F / 180°C.
- Place the butter, sugar, and salt in a large bowl. Using a hand held electric mixer or stand mixer, mix the butter and sugar well for about 2 minutes.
- Add the eggs and mix for about 4 – 5 minutes on medium speed, or until ready. The mixture will first emulsify into a smooth mix, and then become lighter in color. When the mixture becomes thick and lighter in color, you have mixed the eggs sufficiently.
- Mix in the vanilla well.
- Add the flour and fold it in about 75 – 80% of the way.
- Add almost all of the chocolate and pecans (leave a few pieces to sprinkle on top). Fold them in until all the flour is mixed through, and your add ins are evenly mixed through as well.
- Scrape the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate and pecans over the surface.
- Bake in a preheated oven for about 25 – 30 minutes. The blondies will puff up as they bake – this is normal.
- Once baked, remove the pan from the oven and allow the blondies to cool for at least 2 hours (longer if you live in a warmer climate – they should be at room temperature).
- Once cooled and set, the blondies are ready to be enjoyed!
- To get clean edges, use a clean sharp knife to cut through the blondies, making sure to wipe the blade after each cut.
Storing the blondies
- These blondies can be stored in an air-tight container at room temp for up to 4 days, or in the fridge for about 7 – 8 days.
- If you want to keep them for longer, wrap them in plastic wrap and foil, and store in the freezer for up to 3 months.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
MD says
Hi! Is the measurement for the brown sugar a typo? 350g is not 1 3/4 cup, well, according to the way I weighed anyways. Plus 350 grams is a LOT!! But could you please clarify?
The blondies are in the oven baking, fingers crossed they’ll turn out good
Dini says
Hi MD
1 cup of brown sugar is usually 200 g when not packed too tightly. If it’s packed too loose or too tightly, the amount can vary. It is because of this variation in sugar amounts when using volumetric measurements, that I have recommended to use weight measurements in the recipe.
And yes 350 g may seem a lot, but this is a blondie which is a sweet dessert. It’s meant to be fudgy and sweet. Sugar is required to get the right consistency. I have tried this with less sugar, and the blondie becomes less fudgy with less sugar.
MD says
Ooops! I love using my kitchen scale but I honestly put some brown sugar back because I thought it was a typo. Well either way the brownie is done and I dropped it off at a friend’s. Fingers crossed I’ll get rave reviews
Rida says
Delicious!
Elizabeth says
These are great! I love them so much, I even added birthday cake extract and sprinkles to make them funfetti and that was delicious!
but whenever I add anything to these, I can’t get them to bake for my life (even M&Ms, but also reese, caramel, anything!) I don’t know what to do because this is an AMAZING recipe
Lisalia says
Okay YUM! That brown butter makes all the difference… I’m never making any other kind of brownies again.. THESE are heaven!
Gina says
BEST blondies ever! These came out so well, thank you.
Jane says
Truly awesome and crave worthy! Thank you for the great recipe xxxxx