Browned Butter Blondies
User Reviews
5
Browned Butter Blondies
Description
Browned Butter Blondies highlight the deep, toasty flavor of butter browned until golden and nutty. Mixing this butter with packed brown sugar, eggs, and vanilla creates a dense, flavorful batter. The addition of baking soda and salt balances the sweetness, while semisweet chocolate chips add melty bits throughout the blondies. Baking in a 9x13 inch pan produces a slab with a crisp edge and a soft, gooey middle, perfect for serving warm or cooled. The texture preserves moisture and richness, with a delicate chew accented by chocolate.
This recipe yields around 16 blondies and works well as a dessert or snack. They can be cut into large or smaller pieces according to preference and enjoy a versatile presence, whether served on their own or paired with ice cream.
The recipe notes mention this version makes a full 9x13 pan versus the original single square pan. Make sure to watch the baking time toward the end to achieve your desired ooey-gooey texture or fully set blondies.
Ingredients
- 1 cup butter 2 sticks
- 2 cups brown sugar packed
- 2 egg large
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350F. In a small saucepan, melt the butter over medium heat. Keep it on the heat, stirring occasionally, until the foam starts turning golden and the mixture smells nutty. If you've never browned butter, go here. Remove from heat and pour immediately into a mixing bowl. (Hurry, otherwise the heat from the pot could burn this precious stuff.)
- Stir in the brown sugar, then the vanilla, then the eggs. Add the flour, baking soda and salt and stir until almost combined; add the chocolate and stir just until there are no more streaks of flour.
- Spread into an 9×13-inch pan and bake for 23-27 minutes, until golden and set. (Or until golden and gooey...aka not quite set.) Serve warm or cool in the pan on a wire rack.
Notes
- This recipe makes a full 9x13-inch pan, yielding about 16 blondies.
- For best flavor, brown the butter carefully and transfer immediately to avoid burning.
- Bake until golden and either set or slightly gooey, depending on your texture preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Blondies
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1blondie | |
| Calories | 403kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 395IU | 8% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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