Browned butter blondies are a game-changer in the world of baked goods, bringing a rich, caramel-like flavor that makes every bite a delight. Whether you’re looking to add something new to your dessert menu or simply craving a homemade treat, these blondies are sure to satisfy. They’re surprisingly easy to make and even easier to fall in love with. Let’s get baking and fill your kitchen with the irresistible scent of browned butter.
Dessert bars are always a good idea! If you love blondies you are sure to love brownies and Rice Krispie treats as well!
Why You’ll Love This Recipe
- Browned butter deepens the natural butterscotch flavors of blondies and adds a slight nuttiness.
- This isn’t just a vanilla version of brownies! We’ve maximized the flavor.
- Add-in options allow room for variation for further twists on blondies.
Browned butter blondies boast a moist, chewy texture that melts in your mouth, balanced by the crunch of optional pecans and the sweetness of white chocolate chips. The browned butter adds a caramelized, rich flavor that enhances the traditional blondie, making it an irresistible treat.
What is browned butter?
Browning butter is a culinary technique that transforms ordinary unsalted butter into something with a rich, complex flavor profile. By gently cooking the butter past its melting point, the milk solids begin to brown, releasing a nutty and caramel-like aroma that enhances any dish it’s added to. This process not only deepens the flavor but also adds a subtle toasty warmth.
Parchment Paper
Dessert bars are notorious for sticking to the pan. Instead of using non-stick spray, you can line your baking pan with parchment paper instead. Not only will this eliminate any greasy additions, it will also make it easy to lift your bars out of the pan for cutting and serving.
Add-Ins:
While add-ins are not a necessary addition, we love the crunch they give! White chocolate chips are always a good choice, and if you like nuts, we recommend either pecans or walnuts.
How do I know when my blondies are done baking?
You can use a toothpick inserted into the center, however, it is alright if it does not come out entirely clean. You want it to be mostly dry, but blondies will continue to firm up once removed from the oven. You really do not want to overbake these!
Storage Instructions
Let your blondies cool completely before storing in an airtight container on the countertop for up to a week.
For longer storage, wrap in plastic wrap and then in a freezer-safe bag and store in the freezer for up to 3 months. Thaw overnight on the counter.
Yum, yum, yummy! Made these with Bob’s Red Mill 1 to 1 GF Baking Flour. My family loves them. Can’t wait to try your other brownie recipes.
I just pulled mine out of the oven and couldn’t wait to taste it. The wee corner I clipped off was absolutely delicious. Has a slight bit of a chew to it and as others have said the browned butter has definitely levelled up the flavour.
I used 3/4 cup of pecans and walnuts as well as 3/4 cup of broken-up white Belgian chocolate wafers (a little better quality than the chocolate chips)
Thank you Rachel. Another fab recipe.
Happy Canada Day weekend everyone!
I made these today and replaced the four eggs with three bananas and one egg and half of the extract flavoring with banana extract and half with vanilla extract and added some cinnamon and I just put them in the oven but the batter tasted amazing!!!
I’ve never made blondies before, but I’m definitely going to try these!
Blondies are great with a maple glaze and bananas! Yum!
Browning the butter is a total game changer! Doubled the pecans, omitted the white chips. I made a half recipe in an 8×8 pan and baked it in my toaster oven. Major MAJOR swoonage! One of the best bars I’ve ever eaten. My chocoholic hubby can’t get enough of these flavorful treats. Thanks for making me look good.