Brown Butter Blondies
Serves 12
10 mins prep
20 mins cook
10 mins Butter Cool Time
0 mins total
These brown butter blondies are chewy, fudgy, and so easy to make! It is a one bowl recipe - all you need is a hand whisk and a spoon (and a medium saucepan to brown the butter). They will satisfy all your chewy and fudgy cookie cravings. Imagine the butteriness of a brown butter cookie with the texture of a chewy and fudgy brownie, then you have a brown butter blondie! The fillings can be so versatile and you can adjust them to your preference. I used candy coated chocolates and chopped toasted almonds to make them the perfect easy one-bowl treat for Valentine’s Day. You’ll agree with me that these are the best brown butter blondies!
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Brown the butter: In a medium saucepan on low heat, melt the butter. Keep stirring as the butter froths up. The foam will subside as the butter browns. Keep stirring for a few minutes, watching the whole time. The white bits at the bottom (milk solids) will slowly caramelize, turn a golden brown colour, and smell toasty. Be careful because it is very easy to take it from brown to burnt butter.
⅕ ¾ butterRemove the butter from heat immediately. Transfer the butter into a large heatproof bowl. Let cool for 10 minutes.
Preheat the oven to 180°C (350°F). Line the bottom of a 9”x12” baking pan with parchment paper, leaving two long flaps on the sides to help lift out the blondies when they are baked. Grease the sides of the pan by rubbing a small piece of cold butter over the edges.
Add the brown sugar into the brown butter and stir until even.
⅕ 2 brown sugarAdd the eggs one at a time, whisking in between each addition. Whisk vigorously until the batter forms long ribbons and becomes lighter. Whisk the vanilla and almond extract (optional) until incorporated.
⅕ 2 large eggs⅕ 1 pure vanilla extract⅕ ¼ pure almond extractStir the flour into the batter, folding until almost fully incorporated. Fold in the fillings of choice (I used 1 cup candy coated chocolate bits and 1 cup chopped almonds). Stop folding as soon they are evenly incorporated.
⅕ 2 all purpose white flour⅕ 2 favourite fillings (reserve 1/4 cup to sprinkle on top)Transfer the thick batter into the prepared baking pan, using a spoon to smooth it out. Sprinkle some extra chocolate chips or candy on top.
⅕ 2 favourite fillings (reserve 1/4 cup to sprinkle on top)Bake for 20-22 minutes, or until the edges are golden, and the center is slightly underdone. Let cool until warm in the pan, lift out by the parchment paper “handles” and cut into twelve pieces.
Enjoy! They are best served warm or at room temperature. Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Reheat before serving and they will taste as if they were just baked.
