Brown butter blondies

These soft and chewy brown butter blondies have a pleasant nutty aroma. Add your favorite chocolate chips (or nuts) for a fun texture!

brown butter blondies

School started last week, and things have already been busy. The morning bus has consistently been 10+ minutes late, so we have been driving Addie to school. Even though after school activities haven’t begun yet, I feel like we’ve been constantly preoccupied with something.

As a result, I haven’t had the time to make anything lately. One morning before I fired up my work computer for the day, my husband took Addie to school. I made some time to bake these blondies. We had just finished our last batch of homemade ice cream, so there were no desserts remaining in the house. I find that blondies and brownies usually don’t require a lot of effort or time, so it was an easy decision to make.

brown butter blondies

The browned butter cooked up very quickly, and I had to keep my eye on it so it wouldn’t burn. My butter went from a normal yellowish color to browned in only a matter of minutes. Had I left it on the stove for another 20 seconds, the butter would have been burnt. My husband exclaimed how good the house smelled as I was browning the butter, so I knew the butter was doing its job.

brown butter blondies

I baked these blondies for 10 minutes less than the original recipe called. My oven tends to finish baking blondies and brownies around the 25 minute mark (as opposed to 35 minutes in the original recipe, which is WAY too much time). Even so, I feel that my blondies probably could have been finished around the 22 minute mark. My point is, keep an eye on your blondies since every oven is different. Mine is usually about 25 degrees lower than what it says and takes longer to bake items. You don’t want these bars to get overdone or else they will be harder than bricks. Although my blondies turned out more golden on top than I wanted, they were perfectly soft and chewy.

Feel free to add whatever add-ins you like. For me, I added chocolate chips. You can include any other baking chip or even your favorite nuts.


Husband’s rating: 5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Brown butter blondies

A super simple blondie recipe that features browned butter
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Servings: 16
Author: Eva Bakes


  • ½ cup (1 stick or 8 Tablespoons) unsalted butter
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips


  • Preheat your oven to 350℉. Generously line or grease an 8"x8" square baking pan and set aside.
  • In a small saucepan, melt the butter over medium heat until it starts to bubble and small brown flecks appear at the bottom of the pan. Do NOT walk away from your pan because the butter can go from normal to burnt in a short amount of time. The butter should smell nutty at this stage. Remove the butter from the heat and pour into the bowl of a stand mixer or in a large bowl if you are using a handheld mixer. Allow the butter to cool slightly.
  • While the butter is cooling, whisk together the flour, baking powder, and salt together in a medium sized bowl and set aside.
  • Add the brown sugar and granulated sugar into the bowl with the browned butter. Using the paddle attachment (if you are using a stand mixer), mix on medium speed for about 2 minutes.
  • Turn the mixer to low and add in the eggs and vanilla. Mix well.
  • Slowly add in the flour mixture and mix on low until a few dry streaks remain.
  • Turn the mixer off and fold in the chocolate chips using a spatula.
  • Transfer the batter to your prepared baking pan and bake in your preheated oven for 22-25 minutes or until the top starts turning a light golden color.
  • If desired, you can sprinkle additional chocolate chips on top before and/or after baking. I added some afterwards so my chocolate chips didn't melt.
  • Allow the bars to cool before slicing and serving.


Leftover bars should be stored, covered, in an airtight container and will last several days.
Source: Fifteen Spatulas

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