These Brown Butter Blondies are soft and chewy with puddles of melty butterscotch chips. No scooping, no chilling, no mixer, and only one bowl required!
Why you’ll love these
- Chewy. Crispy edges, chewy centers, puddles of melty butterscotch chips…are you drooling yet?
- Easy. No waiting around for softened butter, no scooping, no chilling, no mixer. Sign me up!
- Perfect for non-chocolate lovers. Yes, those people exist and while I do personally love chocolate, these brown butter blondies don’t make me miss it at all!
Ingredient notes
- Butter – you’ll need 2 sticks (16 tablespoons = 1 cup) unsalted butter. I don’t recommend salted butter, because it foams up more during the browning process and it may make the blondies too salty.
- Brown Sugar – I will always recommend dark brown sugar, because it has a richer, stronger molasses flavor, but light brown sugar will also work.
- Egg + Egg Yolk – be sure to use 1 large egg and 1 large egg yolk at room temperature. Use the leftover egg white for your morning egg scramble.
- Vanilla – pure vanilla extract is preferred, but imitation may also be used. Feel free to omit in a pinch. A splash of maple extract (maybe 1/2 teaspoon) would be delicious in these too!
- Flour – all-purpose flour is the only flour I’d recommend for these bars.
- Cornstarch – helps the bars become extra soft, chewy, and tender. Use additional flour if cornstarch is not available.
- Baking Powder – NOT baking soda.
- Salt – table salt is preferred, but kosher salt may also be used. If using kosher, you may need to add more, because it’s not as “salty” as table salt.
- Baking Chips – I used a combination of butterscotch chips and white chocolate chips. Feel free to use one or the other or even use chocolate chips (milk, dark, semi-sweet) instead.
- Maldon Sea Salt – optional for a salty, crunchy finish!
Visual walk-through
- Brown butter, then set aside to cool slightly.
- Mix together browned butter, sugar, egg/yolk, and vanilla, then stir in flour, cornstarch, baking powder, and salt.
- Fold in butterscotch/white chocolate chips.
- Press into a prepared 9×9 inch baking dish.
- Press in additional baking chips and sprinkle with optional Maldon sea salt.
- Bake at 350 degrees F until golden, then cool, cut, serve, and enjoy!
How to serve blondies
These blondies are so delicious served warm with a glass of milk. To take it up a notch, serve with vanilla ice cream and caramel drizzle!
How to store
Leftovers will last in a sealed airtight container at room temperature for up to 1 week or in the freezer for 3 months.
To enjoy again, thaw in the fridge if frozen, then microwave to warm!
– Jennifer
Brown Butter Blondies
These Brown Butter Blondies are soft and chewy with puddles of melty butterscotch chips. No scooping, no chilling, no mixer, and only one bowl required!
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 16 bars
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 16 tablespoons unsalted butter *
- 1 ½ cups dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup baking chips I did 1/2 cup butterscotch chips and 1/2 cup white chocolate chips
- Maldon sea salt optional for for sprinkling on top
Instructions
- Preheat oven to 350 degrees F and grease and line a square (9 inch) nonstick baking pan with cooking spray and parchment paper. Set aside.
- Melt butter in a stainless steel sauté pan over medium heat.
- Once melted, continue cooking and whisk regularly until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.
- Carefully pour into a large bowl and let cool slightly, about 10 minutes.
- To the cooled brown butter, whisk in brown sugar, egg, egg yolk, and vanilla.
- Add flour, cornstarch, baking powder, and salt, and stir with a silicone spatula until combined, then fold in the baking chips.
- Spread the batter evenly into the prepared pan, then sprinkle lightly with Maldon sea salt.
- Bake for 25–30 minutes (mine took about 28) or until the top and edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs. You don’t want to over-bake.
- Remove the pan from the oven, and set on a cooling rack to cool for 45-60 minutes.
- Lift the blondies out of the pan using the parchment paper, cut into squares, and enjoy!
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STORING
Room Temp:1 Week
Refrigerator:N/A
Freezer:3 Months
Reheat:Thaw, if frozen, then microwave to warm
*Storage times may vary based on temperature and conditions
Notes
*After browning, you should end up with about 14 tablespoons or 3/4 cup + 2 tablespoons browned butter.
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Nutrition Information
Nutrition Facts
Brown Butter Blondies
Amount Per Serving (1 bar)
Calories 291 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g50%
Trans Fat 0.5g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 54mg18%
Sodium 127mg6%
Potassium 80mg2%
Carbohydrates 43g14%
Fiber 0.4g2%
Sugar 29g32%
Protein 2g4%
Vitamin A 393IU8%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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