brown butter blondies

These Brown Butter Blondies have incredible flavor and the perfect chewy texture, and they're simple to make!&nbsp;

Brown Butter Blondies

unsalted butter

oz all-purpose flour (by weight (1 cup measured))

tsp baking powder

salt

oz light brown sugar (by weight (1 cup packed if measured))

sugar

eggs

tsp vanilla extract

walnuts

Preheat the oven to 350 degrees F. Line the bottom of an 8x8 baking dish with parchment paper.

Make the brown butter: In a small pan set over medium heat, melt the butter and cook until it turns brown and smells nutty, about 5 minutes. Try not to walk away from the butter, as it can go from brown to burned very quickly. Pour the brown butter into a large mixing bowl and let it cool slightly.

Whisk together the flour, baking powder, and salt to combine.

Add both sugars to the brown butter, and mix on medium speed with a hand mixer until well combined, about 2 minutes. Add the eggs and beat for another 2 minutes, until the mixture has lightened in color. Add the vanilla, and beat for 30 seconds.

With the mixer on low, slowly add the flour mixture, and stop mixing right before the flour disappears.

Add the chopped walnuts, then finish stirring by hand with a spatula, just until the flour is fully mixed in.

Pour the mixture into the prepared pan and bake for about 35-40 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack, and cut into squares. Enjoy!

Amazing rich and indulgent brown butter blondies stuffed with nutella and sprinkled with sea salt. A recipe based off my most famous, life-changing cookie.

Nutella Stuffed Brown Butter Blondies with Sea Salt

all-purpose flour

baking powder

butter

dark brown sugar (light brown sugar works too)

vanilla extract

chocolate chips

Nutella (1 cup)

Preheat oven to 350 degrees F. Line a 9x13 inch pan with parchment paper. A 7x11 inch pan will also work well.

Melt butter in a saucepan over medium-high heat. The butter will begin to crackle and foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 10 minutes. It is VERY important to let the butter cool so please do not skip this step.

With an electric mixer, mix the brown butter and sugar until thoroughly blended. Beat in the eggs and vanilla until well combined, smooth and creamy (about 1 min).&nbsp;

Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Divide the cookie dough batter in half. Spread half of cookie dough onto prepared pan, patting towards the edges. Try to make sure that the batter is evenly distributed; it’s going to seem like a thin layer but they will bake up and be glorious.

Drop Nutella by tablespoonfuls on top of first layer of cookie dough. You’ll want to do this all around the pan, leaving a small amount of space on the edges.&nbsp;

Next, spread Nutella with a spatula so that it’s in an even layer on top of the cookie dough. Top Nutella with remaining batter, making sure Nutella is completely covered. Tip: I drop a handful of cookie dough in different areas on top of the Nutella, then use my hands to pat the cookie dough into an even layer.

Bake for 23-27 minutes or until edges begin to turn a slight golden brown. I like to undertake mine a little so they stay gooey and soft in the middle. Allow to cool on a wire rack for 20 minutes before cutting into bars.

These chewy, gooey, caramel-y Brown Butter Blondies belong at the top of your baking list. Made in under an hour with just 7 simple ingredients, this easy one bowl recipe is a fan favorite for all occasions!

Brown Butter Blondies Recipe

(200 g) light brown sugar, packed

(100 g) granulated sugar

eggs, room temperature

(125 g) all-purpose flour, spooned and leveled

(95 g) bread flour, spooned and leveled

semi-sweet chocolate chips (or chopped dark chocolate if desired)

Spray an 8 x8 inch baking pan with cooking spray and line bottom and sides with parchment paper. Set aside.

To brown the butter, melt the butter in a large saucepan on medium heat. Once melted, begin stirring occasionally. The butter will begin to crackle and pop and foam will form at the top. Continue stirring. Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic. Remove from heat. Pour the butter and the dark bits of milk solids into a large bowl. Let cool for 15 to 20 minutes.

Meanwhile, whisk together the flours and salt. Set aside.

Once the brown butter is slightly cooled, add the brown sugar and granulated sugar and whisk until well combined, about 1 minute.

Add the eggs and vanilla and whisk for 1 minute. Mixture will be smooth and glossy.

Add the flour and salt mixture and stir with a large spatula or wooden spoon until barely combined. Stop when a few streaks of flour remain. Do not overmix.

Transfer the dough into the prepared pan and top with more chocolate chips if desired.

Bake on the center rack of the oven for about 25 minutes or until edges are golden brown and center is set. Do not overbake.

Remove from oven and cool completely before cutting into squares.

These are the best chocolate chip blondies ever! I can throw all my other boring blondie recipes away, because this one is it! The brown butter is a game changer. They are chewy and delicious. Can’t wait to make another batch!

This is the best Blondie recipe! They are incredibly easy to make and always a crowd pleaser. I especially love using the Guittard Super Cookie Chips in these.

I've made this recipe a few times. It's a Lux cookie and super easy to make. The comes out so delicate and decadent.
Many Thanks. 

Love the recipe, for a 9x13 I highly recommend bumping up the cook time, it was practically still liquid at 25min

Yep, these are the best brown butter blondies in the history of blondies.  You were not kidding.  I'm sure your toffee did not disappoint either. :) Thank you!

I truly appreciate this recipe, Heather! After trying countless blondie recipes over the years, this one is by far my top choice. It's simply the best! Warm regards.

I just made these Brown Butter Blondies  using Trader Joe’s Carmel Sea Salt baking chips instead of chocolate chips and the result is 100% sweet-and-salty heaven.

I just tried the brown butter blondies, and they are absolutely delicious! The nutty flavor from the browned butter really elevates the recipe. I love how chewy they are too! Definitely adding this to my go-to dessert list!

These brown butter s&#39;mores bars have a graham cracker and chocolate chip blondie base, sandwiched with gooey marshmallow fluff, and topped with melty Hershey&#39;s chocolate bars!

S'mores Bars

unsalted brown butter (room temperature)

brown sugar

eggs (room temperature)

all purpose flour

chocolate chunks

graham cracker pieces

marshmallow fluff

Hershey's bars

Using a stand or hand mixer, cream together the brown butter, brown sugar, granulated sugar until smooth and creamy.

Add in the eggs and vanilla and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).

Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.

Roughly chop the graham crackers and chocolate bars into small chunks.

Using a spoon or spatula, gently fold in the chocolate chunks and graham cracker pieces.

Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the s&#39;mores bars right out of the pan!

Scoop 3/4 of the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough).

Then dollop the marshmallow fluff over the top of the dough, and use a spatula to gently spread it into an even layer.

Take the remaining dough and place flattened pieces on top of the marshmallow layer, allowing spots of the fluff to peek through.

Press some extra graham crackers and chocolate chunks into the top of the dough if desired.

Place in the fridge for 15-20 minutes to firm up slightly before baking.

While the blondies are chilling, preheat the oven to 350°F.

Bake blondies at 350°F for 30-40 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and place Hershey&#39;s squares on top of the bars. The residual heat will melt them slightly and help them stick to the tops of the bars.

Let the s&#39;mores bars cool fully in the pan, then transfer to the fridge to chill for at least 2 hours before slicing. This makes it so the bars are easier to slice! However, they taste best at room temperature in my opinion (just a lot messier).

When you&#39;re ready to slice, use the edges of the parchment paper to slide the s&#39;mores blondies out of the pan.

To get clean slices of these brown butter s&#39;mores blondies, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It&#39;s a bit tedious to clean the knife before every cut, but you get perfect slices every time!

You were right, these are very messy!! But they were SO good so totally worth the sticky fingers!

These Strawberry Blondies have a double dose of strawberries with jammy fresh berries nestled into a butterscotchy brown butter base, finished with a pretty pink sprinkle of freeze dried strawberry powder. They've got just the right amount of chewy softness with a balance of rich and fresh flavors.

Strawberry Blondies

ginger

fine sea salt

eggs (- at room temperature)

strawberries (- hulled)

strawberries

Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with parchment paper, extending over the sides by 2 inches.

Melt the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly.&nbsp;As the butter melts, it will start to turn from bright yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter starts to foam up and give off a nutty aroma, the brown bits will start to really show up. take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down for about 15 minutes.

Whisk flour, baking powder, ginger and salt, and in medium bowl to mix.

Once the butter is cool to the touch, combine the butter&nbsp;and brown sugar in a medium sized mixing bowl and whisk together until combined. Stir in the egg and vanilla until completely combined. Using a spatula, fold in the dry ingredients and mix until just combined.&nbsp;

Spread the blondie batter into the prepared pan, using a spatula or your hands to press it into the pan evenly. Arrange the strawberries evenly over the top of the batter, then gently press them into the batter.

Bake until a tester inserted in the center comes out with just a few crumbs, somewhere between 25-30-ish minutes. The edges should be a deep golden color and look firm and well-baked. The center should be moist but not gooey.&nbsp;

Cool in the pan on a wire rack. While the blondies cool, grind the freeze dried strawberries into a fine powder using a mortar and pestle or by putting them in a ziplock baggie and smashing them with a rolling pin. Once they are crushed into a powder, sift the freeze dried strawberry powder through a fine mesh sieve. Then sift in powdered sugar and whisk until blended.

Once the blondies have cooled for at least 40 minutes to an hour, gently lift the excess parchment and lift the blondie slab out of the pan and onto a cutting board. Sift the strawberry powder mix over the top of the Strawberry Blondies. Cut into 12 squares and serve while still warm!

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Brown Butter Blondies

Nutella Stuffed Brown Butter Blondi...

Brown Butter Blondies Recipe

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Top 5 brown butter blondies recipes from across the web

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Brown Butter Blondies

Nutella Stuffed Brown Butter Blondi...

Brown Butter Blondies Recipe

S'mores Bars

Strawberry Blondies

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