Description
These Brown Butter Blondies offer a rich, nutty twist on classic blondies thanks to browned butter, which adds a deep caramel flavor. Loaded with white chocolate chips, this easy-to-make dessert has a chewy, buttery texture and sweet, creamy notes. Perfect for gatherings or a delicious treat any day.
Ingredients
Butter Mixture
- 1 cup salted butter
Dry Ingredients
- 2¼ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
Sugars
- 1¼ cup brown sugar (packed)
- ½ cup granulated sugar
Wet Ingredients
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) so it is ready to bake the blondies once the batter is prepared.
- Brown the Butter: Place the salted butter in a small pot over medium heat. Allow it to melt completely, then reduce heat to medium-low. Stir occasionally as the butter simmers and changes color to a golden brown with darker flecks. When it gives off a nutty aroma, remove from heat to prevent burning.
- Cream Butter and Sugars: In a large bowl, combine the browned butter with both the brown and granulated sugars. Beat together until the mixture is light and fluffy, incorporating some air for a tender texture.
- Add Eggs and Vanilla: Mix in the two whole eggs and one extra egg yolk along with the vanilla extract. Stir until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl or directly, stir together the all purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined, being careful not to overmix.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without breaking the chips.
- Prepare Baking Pan: Line a 9×13 inch baking pan with parchment paper to ensure the blondies don’t stick and to make removal easier.
- Spread Batter and Bake: Evenly spread the blondie batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 28 minutes, or until the edges are set and a toothpick inserted comes out with only a few moist crumbs.
- Cool and Cut: Allow the blondies to cool in the pan for 10 minutes. Then, carefully lift the parchment paper to remove the slab from the pan. Cut into 24 evenly sized squares and serve.
Notes
- Watch the butter carefully as it browns—it can go from perfect to burnt quickly.
- Allow blondies to cool properly before cutting to avoid crumbling.
- You can substitute white chocolate chips with other chips like milk or dark chocolate if preferred.
- Store blondies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
