Brown Butter Blondies are rich, caramely dessert bars that are soft and chewy. The brown butter in this recipe makes them so much better than a standard blondie, and a sprinkle of flaky sea salt makes them even more delicious! These one bowl brown butter cookie bars are simple to make any day of the week.
If you've never browned butter before, it's made by cooking butter on the stove until it starts to brown and caramelize. The flavor is rich, nutty, and tastes like caramel! It makes the most delicious addition to lots of desserts (like my Salted Espresso Chocolate Chip Cookies and Banana Bundt Cake), and why I believe this is the best blondie brownie recipe!
Why You'll Love This Recipe
- They taste like amazing caramelized shortbread cookies!
- Only 7 ingredients needed - all staples you probably have on hand.
- Quick and easy brown butter blondie recipe with only 4 steps to follow.
- It's a great base blondie recipe that you can customize with all of your favorite mix-ins and toppings.
- Unsalted butter gets cooked into the main star of these blondies - brown butter.
- Light brown sugar adds sweetness and chewy texture. If you only have dark brown sugar on hand, that'll work just fine!
- Vanilla extract for extra flavor.
- Baking powder for just the right amount of rise.
- Salt to balance the sweetness of the blondies.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Mix in chopped chocolate toffee bar bits, butterscotch chips, or walnuts.
- Sprinkle a cinnamon sugar mixture on top of the batter before baking for a snickerdoodle twist.
- Drizzle cream cheese icing on top of cooled blondies.
- Stir a teaspoon (or more) of espresso powder into the browned butter for a mini caffeine kick!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Brown Butter Blondies
Step 1: Brown the butter in a pan over medium-low heat while stirring constantly. Remove from the heat and let cool.
Step 2: In a large bowl, mix the brown sugar with the cooled brown butter really well. Stir in the egg and vanilla until incorporated.
Step 3: Mix the dry ingredients into the wet ones until there are no streaks of flour left.
Step 4: Press the blondie dough into a parchment lined 8x8 inch metal pan and bake at 350°F. Sprinkle flaky salt on top for an extra sweet and salty combination (optional)!
Expert Baking Tips
- Make sure the browned butter has cooled to room temperature so it combines well with the other ingredients and doesn't cook the egg. Feel free to speed this up by placing it in the refrigerator, but give it a stir every 5-10 minutes so it cools evenly and doesn't solidify.
- Wait to cut the blondies until they are fully cooled to avoid the warm blondies sticking to the knife.
- Don't overbake the brown butter blondies or they won't be as soft. Take them out of the oven when the edges are lightly tanned and the center is just barely set.
If this happens, I'd recommend giving it a quick spin in the microwave (5-10 seconds) to get it back to a liquid form. Let it cool to room temperature but be careful not to let it solidify again.
This is likely because too much flour was used and/or the blondies baked for too long. Use a scale to weigh the flour for more accurate measurements, and don't overbake the blondies.
Your baking powder may no longer be active, or you may have accidentally used baking soda. Test to see if your baking powder is still active by pouring ¼ cup of hot water over ½ teaspoon of baking powder. If it bubbles, it is still active. If not, toss it and buy fresh baking powder.
This hasn't been tested, but should work if you double the recipe.
Store brown butter blondies in an airtight container for up to 5 days. Keep a slice of bread in the container to keep them soft for a longer time!
Freeze fully cooled and sliced blondies in a freezer-safe container for up to 2 months.
Did you try this recipe?
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Easy Brown Butter Blondies
- 8x8 inch metal pan lined with parchment paper
- Mixing bowls
- Measuring spoons
- 10 tablespoons unsalted butter
- ¾ cup light brown sugar packed (dark brown sugar works too)
- 1 large egg room temperature
- 1½ teaspoons vanilla extract
- 1⅓ cups all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- flaky sea salt optional, for topping
- Preheat oven to 350°F and line an 8-inch square metal pan with parchment paper (hanging over the sides for easy removal).
- In a skillet over medium/low heat, cook the butter while stirring constantly until brown bits form on the bottom and it gives off a nutty scent.Transfer to a heat-proof bowl and let cool to room temperature.
- In a medium/large bowl, mix together the cooled brown butter and brown sugar really well. Stir in the egg and vanilla extract.
- Mix the flour, baking powder, and salt into the wet ingredients until combined.
- Press the blondie batter into the prepared pan and bake on the middle rack until the edges are light tan and center is barely set (about 18-21 minutes). Top with flaky sea salt (optional).
- Transfer to a wire rack to cool completely once they're firm enough to lift out of the pan.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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