Level up your blondies recipe with these rich, nutty, brown butter blondies that taste like they belong in a fancy bakery but are made right in your own kitchen. When you cook down that butter and those little milk solids start to brown, it smells like heaven. That’s where the magic happens. It gives your blondies this deep, toasty, nutty flavor that makes everyone think you did something super fancy when really you just melted butter a little longer. Trust me, these are next-level good.
If you’re in the mood for more desserts that hit that rich, cozy, buttery vibe, try my Butter Pecan Cookies or those crunchly Dubai Brownies next. For something a little fruity but still indulgent, the White Chocolate Raspberry Cookies are always a win. And if you want a no-fuss dessert that practically makes itself, the Cherry Pineapple Dump Cake or Peach Cobbler Dump Cake will absolutely steal the show.
Equipment
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Ingredients
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- White chocolate bar – 4 oz.
- Salt
- Baking powder
Directions
Preheat the oven to 350°F. Grease and line a 9x9-inch baking pan with parchment paper.
Place the butter in a large skillet and melt it over medium heat. Cook until the milk solids in the butter begin to brown. Transfer the butter to a large mixing bowl and let it cool for 5 minutes.
Add the granulated sugar and brown sugar to the butter and whisk until the mixture lightens in color. Stir in the eggs and vanilla extract. Mix in the all-purpose flour and salt. Fold in the white chocolate. Pour the batter into your prepared baking pan and spread evenly.
Bake for 30 to 35 minutes, until golden brown.
Allow the blondies to cool completely. Cut into squares and enjoy.
How do you serve this?
- To serve, cut into squares once they have completely cooled and enjoy. You can also add a scoop of ice cream or a drizzle of caramel if you’d like.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to add nuts to the batter, you can. Nuts like chopped walnuts, pecans, or almonds would all be good additions to these brownies. In addition, toffee pieces or caramel bits would also make great additions to the dish.
You can test your brownies to make sure they're done by inserting a toothpick and checking that it comes out clean.
If you choose to leave the chocolate chunks out of your blondie, you can. They will still taste great.
If you like your blonde brownies warm, as if they just came out of the oven, you can microwave them for 10-15 seconds to achieve that. Be careful not to overheat them and dry them out.
What are substitutions that I can make?
- Large eggs – For an egg-free option, you can use 1/2 cup of unsweetened apple sauce.
- Vanilla extract – Alternatively, you can use vanilla bean paste, but use only 1 teaspoon.
- All-purpose flour – For a gluten-free option, use a 1:1 GF flour substitute and add an extra egg or 1/4 cup more butter.
- White Chocolate bar – Milk chocolate or dark chocolate are also options.
How should I store my leftovers?
- Brown Butter Blondies should be stored in an airtight container or large Ziploc bag at room temperature for 3-4 days. If you would like to freeze them, wrap them in a double layer of plastic wrap, place them in a freezer-safe Ziplock bag, and store them in the freezer for up to 2 months.
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Brown Butter Blondies
Equipment
- 9x9-inch pan
- Parchment paper
- Large skillet
- Large mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 3/4 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 4 oz white chocolate bar chopped
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Grease and line a 9x9-inch baking pan with parchment paper.
- Place the butter in a large skillet and melt it over medium heat. Cook until the milk solids in the butter begin to brown. Transfer the butter to a large mixing bowl and let it cool for 5 minutes.
- Add the granulated sugar and brown sugar to the butter and whisk until the mixture lightens in color. Stir in the eggs and vanilla extract. Mix in the all-purpose flour and salt. Fold in the white chocolate. Pour the batter into your prepared baking pan and spread evenly.
- Bake for 30 to 35 minutes, until golden brown.
- Allow the blondies to cool completely. Cut into squares and enjoy.
Notes
Yes. If you’d like to add nuts, go for it. Chopped walnuts, pecans, or almonds all work great. Toffee pieces or caramel bits are also delicious additions if you want an extra layer of sweetness. How do I know when the blondies are done baking?
Insert a toothpick into the center—if it comes out mostly clean with just a few crumbs, they’re done. Be careful not to overbake, as blondies can dry out quickly. Do I have to add the chocolate chunks?
No. The chocolate chunks are optional, and the blondies will still taste amazing without them. Do they reheat well?
Yes. If you prefer them warm, microwave individual bars for 10–15 seconds to recreate that fresh-from-the-oven feel. Just be careful not to overheat them or they’ll dry out.
