I absolutely love the rich, nutty flavor that comes from browning butter—it transforms a simple blondie into something deeply caramel-like and unforgettable. These blondies bake up chewy, golden, and dotted with melty chocolate. I find myself reaching for this recipe whenever I need a quick dessert that still feels special.
Why You’ll Love This Recipe
I enjoy how the browned butter brings a toasted, nutty aroma that pairs beautifully with brown sugar. The texture is perfectly chewy in the center with slightly crisp edges. I also appreciate that the recipe uses simple pantry staples, making it easy to whip up anytime. These blondies slice cleanly, pack well, and taste even better the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter
1 cup light or dark brown sugar, packed
1/2 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons vanilla extract
1 cup chopped chocolate or chocolate chips (milk or dark)
Optional: 1/2 cup chopped nuts (pecans or walnuts)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Scrape all the browned bits from the bottom, then pour the butter into a mixing bowl to cool slightly.
Stir in the brown sugar and granulated sugar until fully blended.
Add the eggs and vanilla, mixing until the batter thickens slightly and becomes smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients gently into the butter mixture until only a few streaks of flour remain.
Fold in the chopped chocolate and nuts if using.
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, until the edges are set and the center is lightly golden but still soft.
Cool in the pan, then lift out using the parchment and slice into squares.
Servings And Timing
I usually get 9 generous squares or 16 smaller pieces from one 8×8-inch pan.
The recipe takes about 10 minutes of prep time and 25–30 minutes of baking time. Cooling takes another 20–30 minutes before slicing.
Variations
I enjoy switching things up depending on what I have on hand:
Swap chocolate for white chocolate for a sweeter blondie.
Add nuts for extra crunch and depth.
Stir in a swirl of caramel before baking.
Mix in dried cranberries for a sweet-tart contrast.
Reduce the brown sugar slightly and use dark chocolate for a less sweet version.
Storage/Reheating
I store the blondies in an airtight container at room temperature for up to three days. In the refrigerator, they keep for about a week. To warm them, I microwave a piece for 10–15 seconds until the chocolate softens and the center becomes slightly gooey again.
FAQs
How do I know when the blondies are done?
I look for lightly golden edges and a center that’s set but still soft. Overbaking makes them cakey instead of chewy.
Can I skip browning the butter?
I could, but browning deeply enhances the flavor. Without that step, the blondies will still be good but not quite as rich.
Why did my blondies turn out cakey?
This usually happens when too much flour is added or the batter is overmixed. I always fold gently and avoid packing the flour when measuring.
Can I double the recipe?
Yes, doubling works well. I bake a double batch in a 9×13-inch pan and extend the bake time by a few minutes, watching closely near the end.
Can I freeze the blondies?
Yes. Once cooled and cut, I wrap each square individually and freeze them for up to two months. Thaw at room temperature or warm lightly before serving.
Conclusion
I love how these brown butter blondies deliver such a rich, comforting flavor with just a handful of simple ingredients. The nutty butter, caramel notes, and chewy texture make them a favorite in my kitchen. I find them perfect for sharing, gifting, or enjoying with a warm drink—and I always look forward to experimenting with new variations.
