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I finally did it. I made the best blondie recipe ever. EVER. Chewy, dense, melt in your mouth and with brown butter through and through.
I give you Brown Butter Blondies.
I married my favorite things of late: brown butter and blondies.
After the first bite, I knew I hit the gold mine so I decided to add the brown butter glaze. I mean, why not? Whit such a treat it’s “go all in or not at all”!
These blondies are ridiculously easy to make. The only hard part is to wait for them to cool down. And you have to! These are baked for no longer than 20 minutes. Actually, the magic number for me was 19 minutes. Pull them out, set on a wooden cutting board and walk away. WALK AWAY!
Trust me. It’s totally worth it. You will swoon over these as soon as the first bite melts in your mouth. Brown butter brown sugar blondie base topped with the easiest and outrageously delicious glaze.
See my Brown Butter Chocolate Chip Cookies for a quick how-to on browning butter.
- for blondies:
- 1 c all-purpose unbleached flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- ½ c ( 8Tbsp, 1 stick ) unsalted butter
- 1 c packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- for glaze:
- 1 c confectioners' sugar
- 5 Tbsp unsalted butter
- 1 tsp milk ( or more if needed )
- Spray 8" square baking dish with cooking spray. Line with parchment paper and spray the paper. Set aside.
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, whisk together the dry ingredients ( flour, baking powder, soda and salt ).
- In a medium saucepan brown 8 tablespoons of butter. Take of the heat and add brown sugar. Whisk until combined. Let cool slightly.
- Add egg and whisk well.
- Add vanilla extract and whisk again.
- Add the dry ingredients all at once and fold in gently with a spatula. Do not over mix. The batter will be thick and sticky.
- Spread in prepared baking dish.
- Bake 18 to 20 minutes, but no longer than that. Let cool completely before frosting.
- For the glaze: sift the confectioners' sugar into a small mixing bowl. Brown the remaining 6 tablespoons of butter. Add to sugar and whisk well. It may look crumbled. Add milk, one teaspoon at a time, until you reach drizzling but still thick consistency. Spread over cooled blondies. Cut into squares or triangles.
Please, make these.
Have a wonderful weekend!