These Brown Butter Blondies are the perfect EASY and ELEVATED dessert! Packed with caramel-like goodness, nutty browned butter and the added indulgence of white chocolate chips turn these blondies into an irresistible crowd-pleasing dessert!
If you’re like me and love all types of brownies and cookie bars, then these scratch-made, chewy Brown Butter Blondies are sure to be your newest go-to! I love to make these when we have family friends over because it’s a winner for both kids and adults.
These brownies are SO MUCH easier to make than you would expect. The added step of browning the butter before you begin combining the ingredients is worth it and truly takes the flavor to the next level, creating a rich, nutty, caramel flavor. You HAVE to try these. You’ll fall in love!
Why I LOVE this recipe!
- Made with simple pantry ingredients – The only ingredient you might need to pick up from the store are the white chocolate chips.
- The best consistency – Chewy texture with a bit of gooey. What could be better?
- Minimal prep – Simmer your butter and combine all ingredients. It’s really so simple! The ease make these perfect to whip up for a bake sale or potluck.
What are Brown Butter Blondies?
Let me explain this in two parts. First, blondies are a dessert cookie bar similar to brownies, but without the chocolate. Instead, it includes brown sugar and vanilla, hence the name “blondie.” Then, instead of making these with softened, room-temperature butter, you’ll melt, simmer and brown your butter. It’s the step that elevates the flavor profile of these blondies and turns the bite to gold!
Recipe Notes
This Brown Butter Blondie recipe is as simple as promised! Just 15 minutes of prep with common pantry ingredients for a family friendly dessert.
In this section I am going to go through a few tips and tricks I use for how to make Brown Butter Blondies to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Butter– use salted butter
- Brown Sugar– light brown sugar or dark brown sugar both work. Dark will give a deeper flavor.
- Granulated Sugar
- Eggs– 3 large eggs
- Vanilla– use pure vanilla extract for the best flavor!
- All-Purpose Flour
- Baking Powder
- Salt
- White Chocolate Chips– your favorite brand
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips and extra mix-ins will do the trick!
- Brown Butter Blondies with Peanut Butter Chips– Give your blondies a more nutty flavor by adding peanut butter chips instead of white chocolate chips. Or consider butterscotch chips for a more intense, buttery flavor!
- Nutty Brown Butter Blondies– Take the nuttiness to the next level by including chopped walnuts or pecans.
- Frosted Brown Butter Blondies– Give your cookie bars another delicious layer of goodness by topping it with my Buttercream Frosting. Let the blondies cool first and then spread a thin layer on.
- Dark Chocolate Coconut Blondies– Technically, adding chocolate would make these NOT blondies, but we’ll allow because the rich, dark chocolate is so delicious. You can also mix-in 1 cup of shredded coconut.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Brown Butter Blondies.
Melt butter and continue cooking until it turns golden, Cream the butter with both sugars.
Add eggs and vanilla and stir to combine.
Stir in the dry ingredients; flour, salt and baking powder. Stir to combine.
Fold the white chocolate chips into the batter.
Line a 9×13 inch pan with parchment paper and spread the blondies evenly.
Bake for 25-28 minutes. Let cool then lift them from the pan and cut into squares.
Recipe Tips
- Browning the butter – Be sure the butter melts over medium low heat. You’ll have more control over it. If the heat is too high and the butter begins to burn, it will give a bitter flavor instead of the rich, nutty, toffee-like flavor you’re going for. When you notice browned bits in the bottom of your pan, it’s time to take it off the heat.
- Line the pan – Before spreading the dough into the pan, be sure to line it with parchment paper. This prevents the dough from sticking to the bottom of the pan.
- Cool before cutting – I recommend letting the blondies cool for about 10 minutes before cutting. The cuts will be cleaner and they’ll hold their shape better.
- Consider toppings – You can keep these white chocolate chip blondies as they are, or consider some simple toppings. Maybe add a drizzle of caramel or butterscotch. A sprinkle of kosher salt will enhance the overall flavor. Or maybe apply a thin layer of a powdered sugar glaze or my homemade Buttercream Frosting.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make the dough in advance – Prepare the dough ahead of time and store it in the fridge for a couple of days.
- Bake and store for later – Bake and cool the blondies as instructed, then store on the counter, in the fridge or in the freezer to serve later!
Freezer Instructions
This Brown Butter Blondie recipe freezes well! You can freeze before or after baking. Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze dough before baking:
- Prepare the dough as instructed.
- Flatten into a rectangle or form into a ball, then wrap tightly in plastic wrap and foil.
- Store in the freezer for up to 3 months.
- When you’re ready to bake, simply thaw overnight in the fridge, press into a baking pan, then bake as directed.
To freeze baked blondies:
- Let the baked blondies cool completely, then wrap the pan tightly in plastic wrap and a layer of foil. Or place the cut blondies into an airtight container or freezer bag.
- Store in the freezer for up to 3 months.
- When you’re ready to enjoy them, thaw on the counter or in the fridge.
How to Store Blondies
If you have extras after making Brown Butter Blondies, then it is your lucky day!
To save leftovers, separate into individual sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to 3 months
Leftover Recipes
Here are a few ways to repurpose those extra blondies and give them a delicious makeover!
- Blondie Sundae– Top your brownies with a scoop of vanilla ice cream, drizzle of caramel, whip cream and a cherry!
- Blondie Parfait– Spread vanilla or butterscotch pudding in the bottom of a dish, Crumble blondies and layer on top of pudding. Top with whip cream. Repeat in layers until the dish is full. Finish with a sprinkle of crushed walnuts, pecans or nuts on top.
Recipe FAQ’s
What’s the difference between a brownie and a blondie?
Brownies get their flavor from chocolate and cocoa powder, while blondies get theirs from brown sugar and vanilla extract. Because of the chocolate base, brownies are dark brown. Blondies, or blonde brownies, are vanilla based and end up being lighter in color.
What is brown butter?
Brown butter is regular butter that is heated and melted, turning golden brown and developing a rich, nutty flavor. It adds depth to both sweet and savory dishes.
How do you make brown butter?
You put any butter into a pot or saucepan and melt it over medium low heat. You continue to cook it, stirring occasionally while the butter simmers and turns golden. What’s actually happening is the water evaporates and the milk solids toast and create the golden brown color. You will notice a nutty aroma. Immediately remove it from the heat to prevent it from burning and giving a bitter, burnt flavor.
Is it better to underbake or over bake a blondie?
It’s better to slightly underbake a blondie (or brownie!). Underbaking just a bit creates a slightly gooey texture. Remember, even though you have taken the pan out of the oven, there is still some residual heat that will continue cooking it just a tad. If you over bake, it will lead to dry, crumbly results.
More EASY Dessert Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my Easy Dessert recipes here, or see a few of our readers favorite recipes below.
- Chocolate Peanut Butter Pretzel Bars
- Churro Cheesecake Bars
- Gooey Pecan Pie Bars with Shortbread Crust
- Black Forest Dump Cake
- Butter Cookies with Cinnamon Glaze
Brown Butter Blondies
Ingredients
- 1 cup salted butter
- 1¼ cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs, plus 1 egg yolk
- 2 teaspoons vanilla
- 2¼ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350˚F.
- In a small pot over medium heat, melt butter. Once melted, reduce heat to medium low and continue cooking, stirring occasionally. Butter will simmer and start to turn golden. Once it smells nutty and has a golden hue with darker brown flecks, remove from heat.
- In a large bowl, cream the butter and both sugars until light and fluffy. Add eggs and vanilla and mix to combine.
- Stir in the flour, salt, and baking powder. Mix until combined. Then fold in the white chocolate chips.
- Line a 9×13 inch pan with parchment paper. Spread the blondies into the pan evenly.
- Bake for 25-28 minutes or until blondies are set. Let cool for 10 minutes, then lift them from the pan and cut into 24 squares.
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