Brown Butter Blondies

Name: Brown Butter Blondies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 20 serving
Ingredients: 1 ¼ cups unsalted butter; 2 ¼ cups all-purpose flour; 1 ½ teaspoons baking powder; 1 ½ teaspoons salt; 2 cups packed light-brown sugar; ½ cup granulated sugar; 3 large eggs; 2 ½ teaspoons pure vanilla extract; 1 cup butterscotch chips

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4.3

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
20
Course
Dessert

Brown Butter Blondies

Iris Warren

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Chewy brown butter blondies pair the nutty flavor of brown butter with brown sugar and butterscotch chips for a simple blondie recipe that you’ll want to make over and over again.

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Ingredients

Servings

1 ¼ cups unsalted butter 2 1/2 sticks
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 cups packed light-brown sugar
½ cup granulated sugar
3 large eggs
2 ½ teaspoons pure vanilla extract
1 cup butterscotch chips

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Instructions

Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper; set aside.
In a saucepan over medium heat, brown the butter. (Instructions for how to brown butter.) Remove from heat and pour into the bowl of a stand mixer. Let cool.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Attach the bowl with the brown butter to the mixer. Add the sugars. Using the paddle attachment, mix to combine.
Add the eggs. Beat on medium-high speed for 3 minutes, until light and fluffy, using a spatula to scrape down the sides of the bowl as needed. Add the vanilla; beat to combine. Turn the mixer to low and slowly add the flour mixture, mixing until just incorporated.
Fold in the butterscotch chips and spread the batter into the prepared pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. A few moist crumbs are fine (and desired), but the toothpick should not have any raw batter on it. DO NOT OVERBAKE.
Set the pan on a wire rack to cool completely before removing the blondies from the pan. Remove the parchment paper and cut into squares to serve.

Notes

Feel free to get creative with the mix-ins. For example, add some chopped pecans or walnuts, or swap the butterscotch chips for toffee chips, chocolate chips, or white chocolate chips.
Blondies can be stored in an airtight container at room temperature up to 3 days.
Helpful resources:
Recipe adapted from Martha Stewart
Ran out of brown sugar? Whip up a simple brown sugar substitute.
Brown sugar hardened? Learn how to soften brown sugar.
Make sure you know how to measure flour correctly.