Brown Butter Blondies

These homemade Brown Butter Blondies are gooey, chewy, and rich, with the caramelized flavor of browned butter and dark brown sugar, and loaded with semi-sweet chocolate chips.

They’re simple to make, completely addictive, and perfect for sharing!

I just love making these brown butter blondies, and all types of bar desserts. Bar recipes like brownies, cookie bars, and blondies are all super simple to bake, and everyone loves them.

Consider making a double batch, because these will surely disappear quickly!

This is the Best Blondie Recipe! I’ve made blondies without browned butter before, and they do not even compare to this one. It has amazing flavor and the best chewy texture.

My other favorite bar recipes: Try my gooey Pecan Pie Bars, Buckeye Brownies with a thick layer of peanut butter cream, or Red Velvet Brownies with cream cheese frosting.

Brown Butter Blondie Recipe Highlights

• Browned Butter Makes Everything Better! It’s true! Browning the butter brings out a complex, nutty, rich flavor that you wouldn’t get otherwise. Once you make these blondies with brown butter, you might not be able to go back to using a regular blondie recipe again.
• One Bowl Recipe – Add the ingredients to a big mixing bowl and stir! That’s really all that it takes to make blondies. These bake up in a little more than a half hour too, so you will be enjoying dessert right after you wash up the few dishes you made.
• Tips and Tricks – Never tried browning butter before, or worried that you’ll mess it up? I got you! I’ll share all of my best tips and tricks for easily completing this recipe step.

Key Ingredients

Here’s what you need to make these rich and chewy brown butter blondies with chocolate chips:

Complete list of ingredients and amounts can be found in the recipe card below.

• Butter: Unsalted butter is the star of this recipe! Once browned, it gives these bars a rich, nutty, and buttery flavor.
• Brown Sugar: To enhance the caramel flavor of the browned butter and make the blondies extra moist and gooey.
• Flour and Baking Powder: Together these make up the dry ingredients for this recipe. A bit of baking powder helps to add lift to the batter while it bakes.
• Eggs: Let your eggs come to room temperature before mixing them into the recipe. This step is key to a smooth, well-mixed batter.
• Oil: Cooking down the butter removes some of its liquid, so we’ll add some vegetable oil or canola oil to give the batter the right amount of moisture.
• Vanilla: Good quality vanilla extract will enhance all of the other wonderful flavors here.
• Chocolate Chips and Flaky Sea Salt: These are technically optional. The recipe works wonderfully without them, but with them, it’s even better.

How To Make Brown Butter Blondies

Tips for Browning Butter

• The Process: Add butter to a small saucepan and melt it over medium heat. Continue cooking on medium heat, stirring constantly while the butter sizzles and pops. Once the bubbling stops, allow the butter solids to become brown and fragrant, (it’s those brown bits that hold all of the flavor!) then remove from the heat.
• Use unsalted butter. It’s fresher than salted butter and more flavorful.
• Use a light colored pan if possible. This makes it easier to see when the butter has turned brown.
• Do not walk away. It will take a few minutes to cook the butter to the right stage, and you need to be watching it carefully. If you cook it too long, the butter will go from brown to burnt, and you do not want that!
• Cool before using. Transfer the brown butter to a heatproof bowl and allow it to cool to room temperature before adding it to your blondie recipe.

Recipe Tips

• Chocolate Chips: These are optional, so include them if you want to, or leave them out for a more delicate, caramel flavor.
• Flaky Salt: Sprinkle this on top of the blondies just after you remove them from the oven for a salted caramel experience.
• Other Mix-ins: Try this recipe with butterscotch chips, dark chocolate chunks, white chocolate chips, or chopped nuts like walnuts or pecans.
• Don’t Overmix the Batter: Sift the flour and baking powder directly into the bowl, and stir just until you can’t see any dry streaks anymore. Overmixed blondie batter will make tough, dry bars.
• Prep the Pan: Use an 8×8-inch pan for these, and line the bottom of the pan parchment paper for easy removal. If you don’t have parchment paper, you can spray the pan with cooking spray and lightly dust with flour instead.

How to Store Blondies

These bars can be kept on the counter at room temperature for up to 3 days.

For longer storage, keep them in the freezer for up to 2 months.

Freezing works best for the entire pan of uncut blondies, but you can wrap individual squares up as well.

Wrap with 2-3 layers of plastic wrap and/or foil, place in a freezer bag and freeze. Thaw at room temperature before serving.

Recipe FAQs

Can I use light brown sugar for blondies?

I’m using dark brown sugar here because the extra molasses flavor is amazing with the brown butter. If you use light brown sugar, the recipe will still work, but the flavor will be a bit milder.

Do I have to brown the butter?

You do if you want to make the most delicious blondies! Take the few extra minutes, it’s well worth it for the complex depth of flavor that browned butter provides.

Can I double the recipe?

Of course! I suggest using two 8×8 pans to properly double the recipe. You can bake a double batch in a 9×13-inch pan, but the bars will be thicker, so you will need to bake longer for the center to cook through.

Brown butter makes the BEST Blondies! Give this easy recipe a try, I know you’ll agree with me. Pin it to save it for later too!