Brown butter blondies are hands down one of my favorite baked treats. They blend the rich flavor of browned butter with the chewy bite of a classic blondie.
Dark chocolate chunks melt into every bite, making each square decadent but never overwhelming. If you love chocolate chip blondies or brownies, these will probably win you over too.
When I make these, I notice a caramel-like taste and warm vanilla notes that set them apart from regular brownies. They’re pretty easy to whip up for special occasions or just when I want to share something homemade.
You can adapt these blondies for gluten-free or other dietary needs. I like that they’re flexible and suit just about anyone at the table.
For more great brownie recipes, try Red Velvet Brownies, Pumpkin Cheesecake Brownies, and No Bake-Brownie Bites.
Why You Will Love This Brown Butter Blondies Recipe
These blondies come together with simple ingredients. No mixer needed—just a bowl, a spatula, and a pan.
Browning the butter is the real game-changer here. It adds a deep, nutty flavor you just can’t get with regular butter. The smell alone is enough to make you hungry.
Here’s what I love most:
- Chewy centers, crisp edges
- Caramel-like flavor from the brown butter
- Melty dark chocolate in every bite
- Perfect for potlucks or as a quick dessert bar
I usually bake these when I need to bring a treat to a party or share with friends. They travel well, slice up neatly, and always look good on a dessert table.
The batter takes about 15 minutes to pull together. No chilling required. I almost always have the pantry staples on hand, so it’s a go-to when I’m craving something sweet without much fuss.
| Ingredient | Why I Like It |
|---|---|
| Browned Butter | Adds nutty, toasted flavor |
| Brown Sugar | Makes the blondies chewy |
| Dark Chocolate | Gives a rich, bold touch |
| Vanilla Extract | Adds warmth and aroma |
These bars stay soft for days and are easy to store. I wrap them up and snack on them all week long.
How To Make Perfect Brown Butter Blondies
I start by making brown butter. I melt unsalted butter in a saucepan over medium heat and cook it until it foams and turns golden brown. The smell gets toasty, and the color deepens—just don’t let it burn. I let it cool for a few minutes before moving on.
I whisk brown sugar into the warm butter until it’s smooth. Next, I add an egg, vanilla extract, and salt, mixing everything well.
For the dry ingredients, I sift together all-purpose flour and baking powder. I fold this in gently to keep the blondies chewy and soft.
I toss in dark chocolate chunks at the end. The batter gets thick, but that’s totally normal.
I use an 8×8-inch pan lined with parchment paper. This makes it easy to lift the blondies out after baking.
I spread the batter evenly and smooth the top. They bake for about 25–30 minutes at 350°F (175°C). The edges turn golden and the top gets little cracks—then I know they’re done.
After baking, I let the blondies cool completely in the pan. Once cool, I lift them out and slice them into squares.
Quick Reference Table
| Step | Details |
|---|---|
| Brown Butter | Melt, cook, and cool |
| Mix Wet | Add brown sugar, egg, vanilla, salt |
| Add Dry | Sift and fold in flour, baking powder |
| Chocolate Chunks | Fold in at the end |
| Baking Pan | 8×8-inch, lined with parchment |
| Baking Time | 25–30 min, 350°F (175°C) |
I keep leftovers in an airtight container at room temp for up to five days.
Key Ingredients And Substitutions
I always start with unsalted butter and brown it for that deep, nutty flavor. Browning the butter is essential for this recipe’s magic.
Light brown sugar is what I usually reach for, but dark brown sugar works if you want a richer, more caramel-like taste. Sometimes I’ll use a bit of granulated sugar for a crispier edge, but I like the chewiness brown sugar brings.
One large egg binds it all together. Vanilla extract is a must for warmth and depth. If I’m out, a splash of maple syrup actually works in a pinch.
I stick to all-purpose flour. For gluten-free, I’ve swapped in a 1-to-1 gluten-free blend with good results. A touch of baking powder gives them a bit of lift.
Dark chocolate chunks are my go-to for bold flavor. Sometimes I’ll mix it up with bittersweet chocolate, chocolate chips, or even butterscotch chips.
Here are some favorite mix-ins:
- Chopped walnuts or pecans for crunch
- Toffee bits
- Dried fruit like cranberries
- Pretzels for a salty kick
- Caramel sauce drizzled on top
A sprinkle of kosher salt balances the sweetness and brings out the flavors.
Here’s a quick substitution table I keep handy:
| Ingredient | Simple Substitutes |
|---|---|
| Light brown sugar | Dark brown sugar, white sugar |
| Unsalted Butter | Salted Butter |
| All-purpose flour | 1:1 gluten-free blend |
| Dark choc. chunks | Milk choc., butterscotch, toffee |
I adjust the add-ins and amounts based on what’s in my pantry or what I’m craving. But browned butter always stays at the core.
Frequently Asked Questions
Brown butter blondies stand out for their nutty flavor, rich taste, and chewy bite. The way you brown the butter and choose your mix-ins, sugars, and baking time all affect the end result.
How does browning the butter change the taste of blondies?
Browning the butter creates a nutty, caramel-like flavor that’s way deeper than just melting it. The milk solids toast up and give the blondies a rich, toasty aroma you can’t fake.
Can I use salted butter for making brown butter blondies?
Salted butter works if you want a salty-sweet thing going on. I usually stick to unsalted so I can control the salt. If I use salted, I cut back or skip the extra salt in the recipe.
What are some tips for achieving the perfect texture in brown butter blondies?
For chewy, fudgy blondies, I try not to overmix after adding the flour. Mostly brown sugar keeps them soft and moist. Letting them cool in the pan before slicing helps the edges stay crisp and the center gooey.
How does the flavor of brown butter blondies differ from traditional blondies?
Brown butter blondies taste richer and nuttier than regular ones. The caramelized butter gives every bite more depth, almost like toffee.
Are there any recommended mix-ins for enhancing the flavor of brown butter blondies?
Dark chocolate chunks are my favorite—they melt right in and pair with the nutty notes. Roasted nuts, white chocolate, butterscotch chips, or dried fruit also work. They add texture and play up the deep flavor of the browned butter.
What type of sugar is best suited for brown butter blondies to get the right sweetness?
I usually reach for light brown sugar. It brings warmth and moisture, which really helps with that chewy texture everyone loves.
Dark brown sugar? That’s going to make them richer and a bit more fudgy, if that’s your thing.
Sometimes, I like to mix in a bit of granulated sugar with the brown sugar. That way, the blondies don’t turn out too heavy or overly sweet—just nicely balanced.
Brown Butter Blondies
Equipment
- 1 8X8 inch baking pan
- Parchment paper (for easy removal)
Ingredients
- 1/2 cup butter unsalted
- 1 cup sugar light brown
- 1 egg
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1.25 cup flour all-purpose
- 1/4 tsp baking powder
- 1 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Continue cooking, stirring frequently, until the butter foams and then turns golden brown with a nutty aroma. This takes about 5–7 minutes. Remove the foam that forms on the surface with a spoon.
- Remove from heat immediately to prevent burning. Transfer the browned butter to a large mixing bowl and let it cool slightly.
- Once the browned butter has cooled for 5–7 minutes, whisk in 1 cup light brown sugar until combined.
- Add one egg. whisk well. Stir in 2 tsp vanilla extract and 1/4 tsp salt.
- Combine 1.25 cups flour and 1/4 tsp baking powder. Stir in dry ingredients with the wet ingredients.. Gently fold the mixture with a spatula until just combined (avoid overmixing).
- Fold in 1 cup dark chocolate chunks.
- Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges are golden brown, the top has cracked, and a toothpick comes out batter free.
- Allow the blondies to cool completely in the pan on a wire rack (about 1–2 hours). Use the parchment overhang to lift the blondies out of the pan and slice them into squares.
My favorite Brown Butter Blondie recipe!