These might be the best brown butter blondies you’ll ever make. Extra fudgy and chewy, these blondies get their deep, toasty flavor from browned butter. They’re made in one bowl with just seven simple ingredients and come together in under 40 minutes.
If you love brownies, you’ll appreciate the same chewy, fudgy texture in a blondie. This recipe (also called blonde brownies) gives you a glossy crinkle top and a rich, buttery interior—no special equipment required. I often add chocolate chips, but these blondies are just as delicious plain or with nuts, toffee, or another favorite mix-in.
Why you’ll love this recipe!
- Super chewy, moist and fudgy blondies with a glossy crinkle top.
- Brown butter adds a deep, nutty flavor that elevates simple blondies.
- Only seven pantry-friendly ingredients.
- Made in one bowl with no mixer required.
- Easy to customize with your choice of mix-ins.
Ingredients Needed
Flour: This recipe is tested with all-purpose flour.
Vanilla extract: Vanilla is the dominant flavor, so use a good-quality extract.
Light brown sugar: More brown sugar than white helps create chewiness and depth.
Unsalted butter: Brown the butter for maximum flavor—European-style butter will make the blondies richer.
Chocolate chips: Optional. Use semisweet, dark, white, or skip them and add nuts or toffee if you prefer.
Step by Step Process
Step 1: Brown the butter. Melt butter in a small saucepan over medium-low heat. It will foam, then begin to sputter; white milk solids will collect on the bottom. Stir constantly and watch as those solids turn golden brown and become fragrant. Remove from heat and pour the brown butter into a large bowl, scraping the browned bits into the bowl.
Step 2: Cool the brown butter. While it cools, preheat the oven to 350°F (175°C) and grease and line an 8×8-inch pan with parchment, leaving an overhang for easy removal. Whisk the cooled browned butter with the light brown and white sugars until sandy in texture.
Step 3: Add the eggs, vanilla and salt. Whisk vigorously for at least 1 minute until the batter becomes thick, shiny and a shade paler—this helps create the signature crackly top.
Step 4: Fold in the flour until no streaks remain. Gently stir in most of the chocolate chips (reserve a handful for the top). Spread the batter into the prepared pan and bake 20–23 minutes, until the edges are set and the top is shiny. Immediately sprinkle the reserved chips over the hot blondie surface. Cool completely in the pan before lifting out and slicing.
Baking Tips & Tricks
- Use a scale: Weighing ingredients delivers the most consistent, fudgy results.
- Scrape the browned bits: Those toasted milk solids hold a lot of the brown butter flavor—don’t leave them behind.
- Underbake slightly: For a fudgier center, err on the side of underbaking rather than overbaking.
- Mix-ins: Try dark chocolate chips, semisweet chips, white chocolate, peanut butter chips, butterscotch, toffee, toasted walnuts or pecans.
Storage & Freezing
Store cooled blondies in an airtight container at room temperature for up to 4 days. Freeze in an airtight container or freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving.
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Chocolate Peanut Butter Cup Cupcakes (With Cream Cheese Frosting)
Have you made this recipe? Please rate it below!
Recipe
The Best Brown Butter Blondies
Ella Gilbert
Equipment
- 1 8×8 baking pan
Ingredients
- 1 stick (113 g) unsalted butter
- 1 1/4 cup (250 g) light brown sugar
- 1/4 cup (50 g) white sugar
- 2 large eggs, room temperature
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 1/4 cup (150 g) all-purpose flour
- 3/4 cup (135 g) chocolate chips (optional)
Instructions
- Brown the butter: Melt butter in a small saucepan over medium-low heat. Stir as it foams and watch for the milk solids to brown. When golden and fragrant, remove from heat and pour into a large bowl. Let cool.
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment, leaving an overhang.
- When the brown butter has cooled, whisk in the light brown and white sugars until sandy.
- Add the eggs, salt and vanilla. Whisk for at least 1 minute until the batter is thick, shiny and slightly paler.
- Fold in the flour until no streaks remain. Stir in about 1/2 cup of the chocolate chips, reserving the rest for topping.
- Spread the batter into the prepared pan and bake 20–23 minutes, until the edges are set and the top is shiny. Immediately sprinkle reserved chips over the hot blondies. Cool completely in the pan before lifting out and slicing.
Notes
These recipes are developed and tested using metric grams. Using a kitchen scale yields the most reliable results; cup conversions are provided but aren’t the original tested measurements.
Butter: European-style butter (for example, Kerrygold) gives a creamier, richer result.
Vanilla: Because vanilla is the primary flavor, use a good-quality vanilla extract.
Salt: If you don’t have kosher salt, use half the amount of fine salt (1 tsp kosher ≈ 1/2 tsp fine).
Add-ins: Swap or omit chocolate chips—try white chocolate, peanut butter chips, butterscotch, toffee, or toasted nuts.
Storage: Store sliced blondies in an airtight container at room temperature for up to 4 days. Freeze in a freezer-safe bag for up to 2 months; thaw in the fridge or at room temperature.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.