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.