Chewy Brown Butter Blondies

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Brown Butter Blondies! These chewy blondie bars are enhanced with the rich flavor of browned butter and loaded with (optional) nuts and candy pieces. Don’t worry if you’ve never browned butter before, it’s easy and I’ll walk you through the steps below!

Brown Butter Blondies

Hi everyone! Sam here from Sugar Spun Run with another sweet treat. Today I’m sharing a decadent recipe for Browned Butter Blondies. All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. I recently set out to make the perfect blondies and was pretty satisfied with my results. However, because of my sheer inability to ever leave any recipe un-changed, I couldn’t help but think about how wonderful these would taste if only I were to brown the butter… Well, the results were every bit as incredible as I’d hoped they’d be. Richly flavored, chewy, and just simply delectable. I then decided to up the ante even further and stir in some chopped walnuts and toffee bits (I have a favorite toffee recipe but kept things simple and used the storebought “Bits o’ Brickle” pieces). Worried about browning butter? Never tried it before? Don’t panic! It’s easy and I’ll walk you through the steps below. It takes a bit more time, but it’s worth it, just look at those beautiful browned butter flecks in the batter…

How to Make Browned Butter

Browned butter (more formally known as buerre noisette, how fancy is that!?) is one of my all-time favorite things to make in the kitchen. It’s so much easier than you might think and elevates any baked good to new heights. Oh, and as a bonus, your house is going to smell amazing. Here’s how to do it:

More Tips & Tricks for Browning Butter

For best results, use a light-colored pan when cooking your butter, this will make it easier to see once the butter begins to brown, reducing your risk of burning your butter. Never, ever, walk away from your butter while it’s browning! Even taking your attention off of it for a second can result in burnt butter, and burnt butter is every bit as awful as browned butter is wonderful. If you burn your butter even a little bit you’ll have to start all over again. Have a heat-proof bowl ready for when your butter has finished browning. You’ll want to quickly transfer the butter to this container — it can still burn even after you’ve removed the pan from the heat. Your browned butter will be hot! Make sure you let it cool back down to room temperature (or at least close to room temperature) before adding the rest of the ingredients for these blondies.

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