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Easy Brown Butter Blondies are rich with flavor and deep nutty notes from browned butter and pecans. They melt in your mouth and are perfectly chewy.
Table of contents
Why Make This Recipe.
Brown butter makes any dessert extra nutty, fragrant and delicious. These blondies are rich, the perfect holiday dessert. They come together easily and will make the whole house smell amazing. You can use butterscotch chips or white chocolate chips. Enjoy these with your family and friends this season!
Ingredient To Make This Recipe
Butter. The main flavor component because we are browning it (don’t be intimidated it’s easy!). Dairy Free/plant based butter will also work.
Flour. All purpose flour. Gluten free all purpose will also work.
Brown Sugar. Dark or light will work. I used light brown. This is what gives it the soft gooey center.
Baking Powder.
Salt.
Eggs. You will need three. This gives the blondies a fudge like center.
Vanilla Extract.
Chopped Pecans.
Butterscotch Chips. White chocolate chips will also work great.
How To Make These Brown Butter Blondies
Step One. Preheat oven to 350º Melt the butter over medium/low heat in a medium light-colored or stainless steel skillet (so you can see the butter browning properly). Brown the butter by stirring often, until the butter smells nutty and small light-brown flecks have settled to the bottom of the pan, this took me about 5 – 10 minutes. Remove the pan from the heat. Let cool while you mix everything else.
Step Two. In a large bowl, stir together the flour, brown sugar, baking powder, and salt with a fork or whisk. Add melted butter, eggs, and vanilla. Stir together until well mixed, make sure the flour is well mixed. *try* not to over mix. Fold in the pecans and 1 cup of the butterscotch or white chocolate chips. The other portion will be added mid bake to make the blondies look nice.
Step Three. Pour the batter into parchment lined or greased 9×9 pan. Spread batter into an even layer. Sprinkle the remaining 1/2 cup chips evenly over the top of the batter. Bake until a wooden pick inserted in the center comes out clean, about 25 – 30 minutes. The top will be browned and flaky like a brownie. The center should be fudge like.
Step Four. Let the blondies cool completely before slicing.
FAQ & Tips
Yes, the pecans are optional.
No problem, use ANY chips of choice. White Chocolate, peanut butter or chocolate will work.
Yes, plant based butter will brown a bit quicker and will still work great.
these will keep for up to 5 days on the counter or 2 months in the freezer, in a ziplock bag.
Other Recipes To Try
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Easy Brown Butter Blondies
Ingredients
- ¾ cup butter, *see notes
- 2 cup all purpose flour
- 2 cup light brown sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 eggs
- 1½ tsp vanilla extract, *see notes
- 1 cup chopped pecans
- 1½ cup butterscotch chips, *see notes
Instructions
- Preheat oven to 350º Melt the butter over medium/low heat in a medium light-colored or stainless steel skillet (so you can see the butter browning properly). Brown the butter by stirring often, until the butter smells nutty and small light-brown flecks have settled to the bottom of the pan, this took me about 5 minutes. Remove the pan from the heat. Let cool while you mix everything else.
- In a large bowl, stir together the flour, baking powder and salt. In another bowl add eggs, vanilla, brown sugar and the browned butter. Add wet mix to the flour mixture. Stir together until well mixed. *try* not to over mix. Fold in the pecans and 1 cup of the butterscotch or white chocolate chips. The other portion will be added mid bake to make the blondies look nice.
- Pour the batter into parchment lined or greased 9×9 pan. Spread batter into an even layer. Sprinkle the remaining 1/2 cup chips evenly over the top of the batter. Bake until a wooden pick inserted in the center comes out clean, about 25 – 30 minutes. The top will be browned and flaky like a brownie. The center should be fudge like.
- Let the blondies cool completely before slicing and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
