Brown Butter Blondies
If you’re looking for a delightful dessert that perfectly balances rich flavors and a chewy texture, you’re in for a treat with these brown butter blondies.
Equipment
- Mixing Bowl
- Saucepan
- Baking Pan
Ingredients
Ingredients
- ½ cup Salted Butter Browned
- 1 cup Dark Brown Sugar Packed
- ¼ cup Vegetable Oil Can use canola, corn, or avocado oil
- 2 large Eggs Room temperature
- 2 ½ teaspoons Pure Vanilla Extract
- ¾ cup All-Purpose Flour Spooned and leveled
- ¼ teaspoon Baking Powder
- ⅓ cup Semi-Sweet Chocolate Chips Optional
- ½ teaspoon Flaky Sea Salt For optional garnish
Instructions
- Step 1: Brown the Butter - In a saucepan over medium heat, melt the butter, stirring occasionally until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.
- Step 2: Mix the Sugars and Oil - In a mixing bowl, combine the brown butter, dark brown sugar, and vegetable oil. Whisk until shiny and smooth.
- Step 3: Add the Eggs and Vanilla - Add the eggs one at a time, whisking after each addition. Drizzle in the vanilla extract and whisk until combined.
- Step 4: Combine Dry Ingredients - In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet ingredients, mixing until no dry flour remains.
- Step 5: Fold in Chocolate Chips - If using, fold in the chocolate chips into the batter.
- Step 6: Bake - Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. Pour the batter into the pan and sprinkle with flaky sea salt if desired. Bake for 20-25 minutes until a toothpick comes out mostly clean.
- Step 7: Cool and Serve - Let the blondies cool in the pan for 10 minutes, then lift out using parchment paper and cool completely on a wire rack before cutting into squares.
Notes
Store in an airtight container at room temperature for up to a week. Refrigerate for up to two weeks or freeze for up to three months.