Brown butter blondies

I am about to hit you with the easiest, most decadent recipe. Brown butter blondies. If you have been around here long you might have noticed I LOVE brown butter. It has a deep, rich, caramelized flavor and elevates anything you use it in. These brown butter blondies are chewy, slightly crispy on the edges, filled with two kinds of chocolate, and topped with flaky sea salt. If you don’t salt your goodies WHAT ARE YOU DOING?? Chocolate + salt = match made in heaven. Try and change my mind. You can’t. Let’s get into it.

Browning your butter:

First things first, we need to make the star of the show: brown butter. Slice your butter into chunks and place in a light bottomed saucepan (white or stainless steel if you have it). The lighter colored bottom makes it easier to see when the  brown specks are appearing in your butter. Cook your butter over medium heat until melted and stirring occasionally. Refrain from cranking the heat up, this will cause liquid from the butter to evaporate too quickly. Continue cooking over medium heat until the butter becomes fragrant and brown bits appear on the bottom and the overall color has darkened slightly. Pour into a heat proof bowl and set aside to cool slightly, about ten minutes. 

Brown butter blondies:

Preheat the oven to 350 degrees Fahrenheit and grease an 8X8 baking pan and line with parchment paper. Once butter has cooled slightly, add to the bowl of a stand mixer with the paddle attachment, or alternatively you can use a hand mixer. Add the brown sugar and granulated sugar and mix on medium speed for about two minutes. Add the eggs and vanilla and mix on medium for another minute or so until fully combined. In a separate bowl whisk together all purpose flour, salt, and baking powder. Add to the wet ingredients and mix on the lowest speed until just combined, with a few streaks of flour throughout. Next, add in your mix-ins. I like a combination of chocolate chips and chopped chocolate chunks but you do you. Mix on lowest speed again until just combined and evenly dispersed. 

Pour into the prepared baking pan and press into an even layer. Bake in a preheated oven on the middle oven rack for 24-30 minutes. Start checking on the earlier end. The edges should be slightly golden brown but the top should appear set and not wet. If you like a gooier blondie, take out on the earlier side. Immediately sprinkle with flaky sea salt and allow to cool in the pan for ten minutes. Then carefully, using the parchment paper, remove and place on a wire rack to cool completely before slicing.

For more recipes using brown butter check out my brown butter chocolate chunk cookies here, and my brown butter peach cobbler here.