Brown Butter Blondies Best Blondies Ever

The best blondies recipe ever. You’ll hate how much you love these brown butter blondies! Or spice them up with cinnamon to make delicious snickerdoodle blondies. Most people think a blondie is a “blonde” version of chocolate brownies. As in, butterscotch instead of chocolate flavors. But I think a blondie doesn’t deserve to be compared to a brownie. Because it’s a fantastic dessert on its own. Unfortunately, I’ve never found a blondies recipe that I liked. They are all just cookie bars that are a little fudgy. I want my blondies to be fudgy, with chewy edges, and with all the nuanced flavors that a real blondie recipe deserves!

Why these brown butter blondies are special

Unlike other recipes, this blondie is thick with a deliciously fudgy interior, and chewy edges. These are not just a fudgy cookie bar masquerading as a blondie. The extra step of making brown butter is ABSOLUTELY worth it. It elevates the flavor of the blondie. However, you can make this with regular melted butter and still get excellent results. My classic blondie HAS to include at least a few chocolate chunks, but this is optional. The dark chocolate chunks add that extra bit of flavor, but also balances the sweetness. Once the brown butter blondies have rested, they cut beautifully, and it’ll be excruciating to stop at eating just one.

What you need to make these brown butter blondies

Brown butter

Brown butter is easy to make. I have shared a detailed guide on how to make brown butter. The caramelization of the milk solids in the butter makes the blondies taste nuttier and more flavorful. You can add bourbon or rum to these blondies by replacing the water added to the brown butter with the alcohol.

Dark brown sugar

These blondies are made with dark brown sugar. The molassey flavor from dark brown sugar is crucial for these blondies. You can use light brown sugar instead, but then there’ll be less of the butterscotch flavor in your brown butter blondies.

Eggs

The eggs add structure to the blondies, but the fat from the yolks also contribute to the fudginess. The combination of eggs and sugar helps create that lovely shiny crackly top! I’ll show you how to make sure you get that crackly top.

Flour

I use all purpose flour. This is the best type to make blondies because it’s widely available. Without flour, these blondies will be a goopy mess.

Salt & vanilla

Both these additions enhance the flavor of these fudgy blondies. Salt is critical for a good flavor balance. Vanilla adds depth to the sweetness and the butterscotch flavor.

Other additions

Dark chocolate chunks / chips Pecans Hazelnuts White chocolate chunks / chips Butterscotch chips Walnuts

Or you can leave out all these additions, and make plain brown butter blondies. They are just as fabulous without the additions.

How to make the brown butter blondies

How to get a shiny crackly crust on your blondies

I LOVE seeing that shiny crackly crust on these blondies (or chocolate brownies), when they come out of the oven. Getting this crust is very easy. Eggs + sugar + air = shiny crackly crust. The shiny crust is created from the foam that forms after beating the sugar and egg mixture. This is why it’s crucial to mix the butter + sugar and egg mixture until it becomes lighter in color. The batter becomes thicker and lighter in color as you incorporate more air, and while it cools. The extra air in the blondies will make them rise in the oven as well. But not to worry, the brown butter blondies will deflate as they cool, making them super fudgy, with a beautiful glossy, crackly surface.

How to store these for later

These brown butter blondies will keep in an air-tight container, at room temperature for about 4 days. They can be stored in the fridge for about 7 – 8 days. OR you can wrap them in plastic wrap and foil and place them in the freezer for up to 3 months. Let that thaw out to room temperature before eating.

Final notes

I love eating these while the chocolate is still just a little melted. But they are great at room temperature or straight from the fridge too. OR, you can microwave your blondie for a few seconds (just to warm it a smidge) and eat it with a scoop of ice cream! Then top it with butterscotch sauce or salted caramel sauce for extra decadence! Making the brown butter is one extra step, but it is SO worth it!
These fudgy, thick (and I mean thicc) brown butter blondies are guaranteed to be a hit! My extra fudgy brownies are always so popular with my readers, and these are possibly even better!