Want to elevate your blondie game? Then make these browned butter white chocolate chip blondies. Because browned butter makes everything better!
It’s been a while since I’ve made a dessert with browned butter. I couldn’t tell you why though. Thankfully, I came to my senses and baked this browned butter blondie.
Our family needed a handheld dessert that was portion-controlled. While I love baking cakes, pies and making ice cream, a certain one of us (a 10-year old) likes to complain about whose piece is larger than whose. She’s a typical kid, where she wants everything to be fair. Have you ever read the Sweet Pickles storybooks as a kid? If so, she’s Jealous Jackal.
The thing I like about blondies and other bar desserts is that they are pretty much all the same size. Addie doesn’t get much of an opportunity to claim that Daddy’s got more frosting or that Mommy’s ice cream scoop is larger than hers. With these bars, everyone had a square. The part she got to fight us on was whether she got a corner, edge or center piece.
In our family, everything seems to work out. My husband likes the corner pieces, Addie likes the edges, and I am a fan of the center pieces. Finally, everyone can claim their pieces within the pan without much fuss. Peace and quiet. At last.
The three of us really loved these blondies. My husband said it would have been better with peanut butter on top, while Addie claims that the brown butter needed more nutty flavor to it. I don’t know what these people are talking about because everything was great in my opinion.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Browned butter white chocolate chip blondies
- 12 Tablespoons (1 and ½ sticks) unsalted butter
- 1 and½ cups brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup white chocolate chips
- Preheat your oven to 350°F. Generously grease or line a standard 8"x8" baking pan and set aside.
- In a medium sized metal saucepan set over medium low heat, melt the butter. Swirl the pan around constantly (do not stir) until it starts to bubble and the butter starts to get brown bits. Keep swirling until the butter is mostly brown and has a nutty aroma. Keep an eye on this because you don't want your butter to burn!
- Take the saucepan off the heat and add in the brown sugar. Whisk vigorously until the sugar gets a nice satin-like sheen, about 1-2 minutes. Set aside to cool slightly.
- Add the eggs one at a time and whisk well (make sure the mixture isn't too hot or else your eggs will scramble!). Then add the vanilla and mix well.
- Gently fold in the flour, baking powder and salt. Mix until a few dry streaks remain. Test your batter at this point. It should NOT be hot. If it is, place it in the refrigerator for a few minutes to cool down. Once the batter is room temperature, add in the white chocolate chips.
- Transfer the batter to your prepared pan and smooth out the top. Add more white chocolate chips on top if desired.
- Bake in your preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean (minus a few melted chocolate chips). The tops should crack slightly.
- Cool before slicing and serving.
Thanks for posting this! I made these a few days ago with semi-sweet chocolate chips and a bit less brown sugar. Definitely a 4.5! They didn’t last long. Very easy to make, especially if you have enough time for the browned butter to cool.
Yay – I’m so glad you liked them, Jo!