Blondies are often described as the “vanilla cousin” of brownies, but this recipe takes them to the next level with the nutty richness of browned butter and a perfectly chewy center. The combination of caramel-like sweetness, a slightly crisp top, and gooey middle creates a decadent treat that satisfies every craving. Unlike traditional blondies, browning the butter infuses a deeper, toasted flavor, making these bars a favorite for both casual snacking and elegant gatherings. Whether enjoyed warm with ice cream or packed for a picnic, these blondies deliver an indulgent bite that strikes the perfect balance between chewy and soft.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup white chocolate chips (optional)
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- In a saucepan, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
- In a large bowl, whisk together the browned butter and brown sugar until smooth. Add the eggs and vanilla extract, mixing until combined.
- Sift in the flour, baking powder, and salt. Fold gently until just incorporated—do not overmix.
- Stir in white chocolate chips and nuts if using. Pour batter into prepared pan and spread evenly.
- Bake for 25–30 minutes, until the edges are golden brown but the center is slightly soft. Do not overbake for maximum chewiness.
- Cool in the pan before slicing into squares or rectangles.
Servings
Makes 12 blondies
Nutritional Info (per serving, approx.)
Calories: 285
Carbohydrates: 32 g
Protein: 3 g
Fat: 16 g
Saturated Fat: 9 g
Sugar: 21 g
Fiber: 1 g
Sodium: 140 mg
Notes
Brown butter is key to achieving the nutty flavor in these blondies, so take your time when melting and browning. The center should remain slightly gooey when removed from the oven, as it will continue to set while cooling. For variety, add a swirl of caramel, a handful of dried cranberries, or a sprinkle of sea salt on top before baking.
Tips
Measure flour correctly by spooning it into a cup and leveling with a knife to avoid dense blondies. Chill the blondies before cutting for cleaner slices. For an extra indulgence, serve with vanilla ice cream or drizzle with melted chocolate. If you prefer cakier blondies, extend the bake time by 3–4 minutes.
Health Benefits
While these blondies are a treat, they can offer some benefits in moderation. Brown butter provides healthy fats in small amounts, while nuts add protein, fiber, and omega-3 fatty acids. Eggs contribute essential vitamins like B12 and choline, which support energy and brain function. Enjoying desserts like blondies in moderation can also boost mood and provide comfort, making them not just food for the body but also for the soul.
Q & A
Q: Can I make these blondies gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
Q: How do I store blondies?
A: Keep them in an airtight container at room temperature for up to 4 days or refrigerate for a week. They can also be frozen for up to 2 months.
Q: Why use brown sugar instead of white?
A: Brown sugar adds moisture and a caramel-like flavor that enhances the chewiness of blondies.
Q: How do I know when they are done?
A: The edges should be golden brown while the center should still be slightly soft. Overbaking will lead to dry, cakey blondies.