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These brown butter blondies has crispy golden edges, a soft chewy center, and a rich caramelised flavor from the browned butter. Packed with both milk and dark chocolate chunks, they strike the perfect balance between sweet, buttery, and chocolatey. With their bakery-style texture and easy homemade method, using pantry-stables, these blondies are ideal when you want something easy that is ready in under 40 minutes from start till finish.
These chewy brown butter blondies are packed with rich caramelised flavor, pools of melted milk and dark chocolate, and the perfect balance of crispy edges and a soft chewy center. Made completely from scratch, these bakery-style blondies have a deep toffee-like flavor that set them apart from classic cookie bars. Thanks to the browned butter and generous chocolate chunks, every bite is rich, gooey, and perfectly chewy. Whether you’re looking for an easy homemade dessert or the ultimate chocolate chunk blondies, this recipe delivers a soft, indulgent texture with crisp golden edges.
For more brown butter recipes, try Brown Butter Banana Coffee Cake, Brown Butter Hot Fudge Cake and Gooey Pecan Pie Brownies with Brown Butter.
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WHY YOU'LL LOVE THIS RECIPE
- Rich brown butter flavor: The brown butter adds a delicious warm and nutty flavor.
- Crispy edges and chewy center: These blondies bake up perfectly everytime.
- Pools of melted chocolate: The combination of milk and dark chocolate perfectly balances the sweetness.
- Easy to make from scratch: These blondies comes together in one bowl and only takes 10 minutes to mix together
- Bakery-style texture at home: Get a bakery-style blondie in under 40 minutes at home.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugars: The granualted sugar and brown sugar helps sweeten, as well as give moister to the blondie.
- Salt: Helps enhance the flavor of the blondie.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Butter: The butter is browned before mixed together with the remaining ingredients.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Brown Butter Blondies. This recipe doesn't need an electric mixer. Just a large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 1: Start by browning the butter, over medium heat in a small saucepan. Once browned, pour it into a large bowl and add the granulated and brown sugar. Mix it together well for 1 minute.
STEP 2: Then add the egg, egg yolk and vanilla extract and mix it well together for 1-2 minutes, so it becomes lighter in color.
STEP 3: Sift the dry ingredients over the wet ingredients and with a rubber spatula, fold in the flour until there is a few streaks of flour left.
STEP 4: Then roughly chop the milk and dark chocolate and add it to the dough. Gently fold it into the blondie batter. Add the dough to the prepared baking pan and even it out. Bake it for 22-25 minutes or until just set.
STEP 5: Let the blondie cool down until room temperature and cut it into slices. Optionally top it with flaky sea salt.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Cakey blondies are usually caused by too much flour or overmixing the batter. For a chewy texture, make sure to measure the flour correctly using a kitchen scale or the spoon-and-level method for cup-measurements, and mix just until combined. Overbaking can also dry them out and make them more cake-like.
Yes, blondies freeze very well. Let them cool down completely, then wrap the whole blondie or individually slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months and thaw at room temperature before serving.
Yes, but chocolate chunks are recommended for larger pools of melted chocolate and a more bakery-style texture. Chocolate chips contain stabilisers that help them keep their shape, while chopped chocolate melts more smoothly throughout the blondies.
Yes absolutely. Pecans, walnuts or pistachios would work great in this blondie.
HOW TO STORE
Store the blondies in an airtight container at room temperature for 3-4 days.
Other Brownies and Bar Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Brown Butter Blondies
Equipment
Ingredients
- 160 g butter
- 50 g granulated sugar
- 150 g dark brown sugar
- 1 large egg about 60 g with shell, room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 165 g all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 100 g dark chocolate chopped
- 100 g milk chocolate chopped
Instructions
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 20x20 cm /8x8 inch square pan with parchment paper.
- Start by browning the butter, over medium heat in a frying pan. Once browned, pour it into a bowl and add the granulated sugar and dark brown sugar. Use a whisk and mix it together well for 1 minute.160 g butter, 50 g granulated sugar, 150 g dark brown sugar
- Then add the egg, egg yolk and vanilla extract and mix it well together for 1-2 minutes, so it becomes lighter in color.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- Sift the all-purpose flour, baking powder and salt over the wet ingredients and with a rubber spatula, fold in the flour until there is a few streaks of flour left to avoid overmixing the dough.165 g all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt
- Then roughly chop the milk and dark chocolate and add it to the dough. Gently fold it into the batter until just combined.100 g dark chocolate, 100 g milk chocolate
- Add the blondie batter to the prepared baking pan and even it out. Bake it for 22-25 minutes or until just set.
- Let the blondie cool down until room temperature and cut it into slices. Optionally top it with flaky sea salt.
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