Chewy Brown Butter Blondies Recipe

Squares of cut white chocolate blondies ready for serving

5 from 5 votes

These Browned Butter Blondies really are as delicious as they sound. Soft and chewy with a beautiful caramel, nutty undertone. and filled with almonds, white and milk chocolate, it’ll be hard to stop at one!

Prep Time20

Cook Time20

Total Time40

Course: Brownies & Bars

Cuisine: American

Servings: squares

Calories: 274kcal

Author: Emma Duckworth

Equipment

Ingredients

170 g unsalted butter
330 g brown sugar firmly packed
2 large eggs
1 large egg yolk
2 teaspoon vanilla extract
220 g plain flour (all-purpose)
1 teaspoon baking powder
½ teaspoon fine salt
100 g white chocolate coarsely chopped
100 g milk chocolate chips
140 g almonds coarsely chopped

Metric - US Customary

Instructions

Brown the butter. Pre-heat oven to 170°C (340°F). In a small saucepan over medium heat, melt your butter. Continue to cook until the butter is golden brown and has a nutty fragrance. This takes about 4-5 minutes. Note that the butter turns very quickly from golden to burnt, so keep an eye on it. Remove from the heat, pour into a large mixing bowl, and leave at room temperature cool for ten minutes.
Prepare your pan. Line a 23cm (9-inch) square baking pan with parchment paper. Leave an overhang on the sides so that it is easy to lift the blondies out after they are baked.
Mix sugar into the butter. Into the bowl with the brown butter, add brown sugar and using hand-held electric beaters, to beat on high until well mixed in.
Add eggs. Add the 2 eggs, the 1 egg yolk and vanilla extract into the mixing bowl and using the hand-held electric beaters on high speed, beat until the mixture is visibly paler and thicker. This can take 3 to 4 minutes to achieve. The length of time not only cools the butter down but also aerates the eggs.
Add dry ingredients. Sift into this mixture the flour, baking powder and salt and fold through using a rubber spatula until a few flour streaks remain.
Add chocolate and nuts. Fold in the white and milk chocolate and almonds until just combined. Spoon batter into the prepared baking tray and level with an offset spatula. Sprinkle any extra nuts or chocolate over the top.
Bake. Bake for 25-30 minutes or until lightly browned on top and the sides are set, and a toothpick inserted into the centre comes out with a few moist crumbs. Rotate the pan halfway through baking.
Remove from the oven and let sit in the pan for ten minutes. Using the paper, lift the blondie square out onto a wire rack and leave to cool completely. Use a sharp knife, to cut into 16 squares and serve immediately.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

How to store: Store blondies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

Freeze: Wrap blondies individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Alternatives: Substitute with other chopped nuts, dried fruit or sub white chocolate for milk or dark chocolate for a variation.

TIP 1: Brown butter bits. Make sure to scrape all those brown butter bits from the bottom of the saucepan- that's where the flavour is held.

TIP 2: Paper overhang. Set yourself up for success and make sure to use the baking paper as sling.

TIP 3: Glossy, crackly thin top. The sure-fire way to get that golden papery thin top is to whip the eggs until pale and thick so that they can work their magic once baked.

Tips 4: Don't overcook. You want a slight jiggle in the centre of the blondie for that soft, fudgy interior. Bake for longer for a more ‘cakey’ texture.

Nutrition