When I think about a blondie recipe, the two things that come to mind are butter and brown sugar. Is there a better match? These Brown Butter Blondies get a bit of a caramelized flavors from the brown sugar and touch of sweetness from the butterscotch chips. Each bite of these bars just melts in your mouth.
This quick and easy blondie is made using basic pantry ingredients, and it’s easy to customize with your favorite fillings. Watch my simple video tutorial on how to brown butter.
What’s the difference between a blondie and a brownie? Blondies have a similar texture to brownies, but they are made without cocoa powder and typically with brown sugar, or a combination of granulated and brown sugar. They have similar properties to a brownie, like being dense and chewy with a crinkly top.
Love brown butter desserts? Me too. Another favorite dessert is my Maple Walnut Cupcakes with Brown Butter Frosting.
Brown Butter Blondies
- 20 minutes
- 28-32 minutes
- 9 bars
1/2 cup unsalted butter
1 ½ cups light brown sugar, packed
2 teaspoon pure vanilla extract
2 large eggs
1 ½ cups all-purpose flour
¾ teaspoon baking powder
1 teaspoon salt
1 cup butterscotch chips
Sea salt (optional)
- Preheat the oven to 350°F. Spray an 8-inch pan with cooking spray and then line with parchment paper and set aside.
- Cut the butter into 1 tablespoon size pieces and place in a saucepan. Turn stovetop on to medium low heat, slowly bringing the butter to a boil, stirring occasionally. Once boiling, the bubbles will go from big to small and once the milk solids start to turn golden brown, stir constantly until the golden color starts to darken. Immediately remove from the heat and pour into a heatproof bowl.
- In a large mixing bowl, combine the butter with the sugar; beat together until well combined. Next add the eggs and vanilla extract and beat until well combined.
- Add the dry ingredients to the bowl and beat just until the flour is incorporated. Then add the butterscotch chips and beat until combined.
- Pour the dough in a prepared pan and spread evenly. Bake at 350°F for 28-32 minutes or until a toothpick inserted into the middle comes out clean. Sprinkle with sea salt and cool completely prior to cutting.
- Store these are room temperature in an airtight container on the counter for up to 5 days.
- I recommend freezing the blondies individually, wrapped tightly in plastic wrap. This makes it easy to thaw as many blondies as you need at any time. Defrost in the fridge or at room temperature, or in the microwave if you’re in a hurry.