Easy homemade brown butter blondies can be made in about 45 minutes. These chewy blondies are full of brown butter flavour and white chocolate chips, and have a classic crinkly top. They are the perfect versatile recipe!
Hi hi! I am just popping in here to share this easy blondie recipe with you! I have a ton of brownie recipes on my site, but haven't gotten around to sharing a blondie recipe with you yet, so here we are!
These blondies are super easy to make. I riffed off of my white chocolate chip cookie recipe, and then adjusted from there to get the texture and finish that I wanted. I had to go through a few recipe tweaks to get them just where I wanted them, but we got there in the end - a perfectly buttery blondie, filled with brown butter flavour and packed full of white chocolate chips. It's slightly fudgy in the middle, and just so delicous.
What are Blondies?
A blondie is a 'blond brownie', so instead of having a chocolate flavour, it is more of a brown sugar, vanilla, butter forward situation.
To me, a blondie is honestly super similar to a cookie bar in that they have the same method. It's a six of one, half a dozen of the other kind of a thing as far as I'm concerned. If you look at my chocolate chip cookie bars recipe you'll see that they are super similar. I'm always down for more delicious bar recipes though, especially when they are this easy, so I'm certainly not complaining.
For these blondies I wanted to really drive home the taste of brown butter and brown sugar which gives almost a butterscotch kind of taste. You get a bit of a crackly top from whipping the sugar and eggs together, and only just baking them gives the most amazing dense and fudgy inside. Just try them. It's worth it.
Tips and tricks for the best blondies
While these blondies are super easy to make, there are a few tips and tricks for the best outcome possible.
- Brown the butter. When possible, I almost always brown the butter, especially in situations like these blondies where you're not adding cocoa powder or melted chocolate, so you really want a great depth of flavour. I tried adding milk powder the brown butter to really amp up the flavour like I did in my oatmeal chocolate chip cookies, but found it affected the texture quite a lot.
- Don't over mix. When you are mixing up your blondie batter, make sure you don't over mix it. Mix in the dry ingredients until they are just combined, then add your chocolate and finish off mixing to combine. Mixing too much will start to develop gluten, which can make them a little tough.
- Use good chocolate. Good quality is the aim of the game here. Use a chocolate that you would be happy eating. I used a caramelised white chocolate (I used Whittaker's blondie), but chopped white chocolate of your choosing would be great.
- Don't overbake. This is crucial for a nice fudgy, dense, blondie. You want to make sure that you don't overbake them. If anything, slightly underbaking them is best. You want to pull them from the oven when the top of the blondie is set and the edges are just starting to firm up.
How do you get the crinkly top on blondies?
The crinkly top that comes on a lot of brownie recipes can be achieved here too. I go in depth on this in my homemade brownies post but it comes down to really whipping together the butter and sugar and egg mixture so that the sugar starts to dissolve.
In the blondies in the pictures I didn't quite get the crinkly top that I was after because it was the middle of winter and I was baking them in my garage while we were renovating, so in the time I stopped to take a few pictures my butter had cooled a bit. But if you want that nice crinkly top, make sure that you really whip the butter, egg, and sugar together in the first step of the recipe. I usually do it by hand with a whisk but if you would like to use an electric hand mixer that's fine too.
Can Blondies be made ahead of time?
Yes, these blondies are great to make ahead as they store well for at least a few days. I like to store them in an airtight container at room temperature.
Can Blondies be frozen?
Yes, if you want you can freeze blondies! Freeze baked blondies in an airtight container for up to 3 months. When you are ready to eat them, defrost at room temperature. I prefer to slightly warm blondies which have been frozen before eating.
White Chocolate Blondies
These are white chocolate blondies, but you can easily replace the white chocolate with dark chocolate or the chocolate of your liking if you want. I used a caramelised white chocolate which means that the white chocolate has been slowly cooked, causing it to caramelise.
Caramelised white chocolate has a similar flavour profile to regular white chocolate, but is a bit more toasty. It's one of my favourites to bake with if i'm making something using white chocolate - it's a straight swap. If you can't get hold of a caramelised white chocolate, just use regular white chocolate.
Should I use chopped chocolate or chocolate chips?
If you've been here for a while you know I'm 100% team chopped chocolate over chocolate chips (I don't even keep chocolate chips in my house!) I much much prefer chopped chocolate:
- Higher quality. Chocolate chips aren't always made with the best quality chocolate, and to me, if you're taking the time to make something from scratch, you want to use good ingredients if you can access them. Use a chocolate you would be happy eating on its own.
- Range of size. When you chop chocolate you get a range of different sizes - some chunks, some small chunks, and then little chocolate shards. The little shards melt into the blondie and the chunks stay bigger, giving amazing texture and taste to the blondies.
- Nice melty puddles. Chocolate chips often have stabilisers in them which mean that they hold their shape in the blondies or cookies. This works well for some things, but I much prefer using chopped chocolate as it melts down nicely and you get delicious pockets of chocolate.
Can these blondies be made without chocolate?
In my initial test I made this recipe without chocolate in it - I used my white chocolate chip cookie recipe as a base and turned it into a blondie recipe by reducing the leavening and pressing the batter into a pan.
It turned out super cakey, and even with increasing the butter in the recipe, I found that It was hard to fix this issue.
I tried it again with the chocolate added in and it made a huge difference - the moisture from the chocolate makes much more of a difference than you think. You can see in the image below the difference in texture. The main change between this recipe test and the final version was adding chocolate.
How to add White chocolate to the tops of blondies
I love a chocolate puddle and when I am making my chocolate chip cookies, I often press lots of chocolate onto the tops of the cookies before baking them so that you end up with delicious chocolate puddles on the tops.
This works for making cookie bars using dark chocolate such as for my chocolate chip cookie bars, but because white chocolate is made slightly differently to dark, I find that if you add white chocolate to the tops of the blondies before baking, it will burn.
The best way around this is to chop a little extra chocolate, and sprinkle it onto the blondies just after they come out of the oven. The residual heat will melt it, and the chocolate won't burn.
Alternatively just leave the tops of your blondies plain!
How to get a nice clean cut on blondies
I get asked this all the time - how I get a nice clean cut on my baked goods, especially my brownies.
The main trick is to make sure the blondies are fully cooled - if I'm taking photos for the internet I will put them into the fridge (I know, the scandal), so that they are nice and solid to cut up. I don't usually do this if I'm just making them to have at home because I prefer a blondie at room temperature rather than chilled like I do a brownie (IYKYK).
The second trick is to use a super sharp knife. Be decisive with your cuts, and wipe the blade in between cuts. I often use a ruler to measure them if I'm shooting them for the internet, you definitely do not need to worry about that if you're not.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which pan did you use?
I made these in an 8" nonstick pan. I like to line the pan with parchment paper extending over the sides so that it is easy to remove the cooled blondies.
Can I add nuts / mix ins?
Yes, add whatever you like! Toasted macadamias would be delicious, or pecans, or whatever you are feeling. This recipe is super forgiving so I would switch out some of the chocolate in the recipe with the mix-in that you are wanting to add.
For more easy Brownie and Bar Recipes, check out:
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Easy homemade brown butter blondies can be made in about 45 minutes. These chewy blondies are full of brown butter flavour and white chocolate chips, and have a classic crinkly top.
- 150g unsalted butter, cold from the fridge is fine
- 100g light or dark brown sugar
- 60g granulated sugar
- 1 large egg (50g not including the shell)
- ½ tsp vanilla bean paste or vanilla extract
- 140g all-purpose flour
- ¼ tsp baking powder
- 1.5g (½ tsp) salt
- 220g white chocolate, roughly chopped, plus more for the tops if desired (I used caramelised white chocolate)
- Preheat the oven to 350°f / 180°c. Grease and line an 8" (20cm) baking pan with parchment paper, leaving some overhang of the parchment to help remove the blondies later. Clip this down with binder clips if desired.
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Weigh out 120g (see Notes section below) of the brown butter into a medium bowl and leave to cool for 10-15 minutes so that it does not scramble your eggs. If you want to speed this process up you can place the mixing bowl into a bowl of ice or place in the fridge, stirring often. I usually do this while I chop my chocolate and prepare the rest of the ingredients and the pan.
- Add the brown sugar and granulated sugar to the bowl with the brown butter, along with the egg. Whisk well either with a whisk or an electric hand mixer, until the mixture has thickened slightly and lightened in colour, 1-2 minutes. If you want that classic crinkly top on top of the blondies, make sure that you mix very well at this step.
- Add in the vanilla and mix to combine.
- Add the flour, baking powder, and salt, and mix to partially combine with a rubber spatula (this is to prevent over mixing when you add the chocolate). Add the chopped white chocolate and mix to completely combine.
- Transfer the blondie batter to the prepared pan, spreading down with an offset spatula and making sure it is level so that it bakes evenly.
- Bake the blondies for 22-25 minutes, until the edges are slightly firm and the middle is set. You are better to under bake than over bake.
- Remove from the oven. If you would like to add additional chocolate on top of the blondies, sprinkle some over now - the residual heat from the blondies will help it adhere to the top.
- Allow the blondies to cool completely in the pan. Using the parchment paper overhang, remove the blondies from the pan and slice into pieces using a sharp knife.
- Store blondies in an airtight container for up to a week.
You will notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.