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Brown Butter Blondies

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Prep Time: 5 minutes     Cook Time: 20 minutes

5 from 3 votes

Rich, chewy, and gooey, brown butter blondies offer an incredible flavor and texture. Every bite is going to impress you! The recipe is quick and easy and you only need 8 ingredients to make them.

Two brown butter blondies on a plate.
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Delicate hints of white chocolate and vanilla give these blondies so much flavor appeal, while browned butter adds a rich nutty taste. Whether you are looking for new blondie recipes or simply in the mood for baking, I can’t recommend these chewy blondies enough!

Making them is mostly a question of combining the ingredients and then baking. This recipe is so simple that anyone can successfully make them. If you love these you might also like to try my recipes for blueberry blondies or almond flour brownies.

Main Ingredients

The ingredients used to make brown butter blondies laid out on a table.

Not only is this an easy recipe to make, but there aren’t many ingredients you need either. Let’s take a look at some of the key ones:

  • Butter: For richness. Brown butter is the star of this recipe since it adds a wonderful richness to the flavor as well as a robust, nutty taste. Use regular butter to make brown butter. Basically, you simply need to heat it to make it brown.
  • White chocolate chips: These add a light flavor. White chocolate is more common in blondies than semisweet or dark chocolate, although you could mix and match if you wanted to.
  • Vanilla extract: To give a hint of flavor. Vanilla goes perfectly in so many recipes and it works beautifully here, bringing out the white chocolate flavor and adding a distinctive taste to the brown butter blondies.
  • Eggs: For binding everything together. Eggs help bind the blondie ingredients together and help achieve the perfect chewy, slightly gooey texture in the finished dessert. It doesn’t really matter whether you use medium or large-size eggs here.
  • Baking powder: To lift the blondies. The key to a great consistency is using baking powder to lift the blondies and ingredients like eggs to give it a fudgy texture. As with brownies, the best blondies are those which are crispy outside and rich and fudgy in the middle. If you don’t have baking powder, you can substitute ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar in this recipe instead of the 1 teaspoon of baking powder.

Instructions Overview

First of all, you need to brown the butter. To do this, cook it in a pan on the stove until it’s golden and foamy. Chill it in the refrigerator for 15 minutes.

Mix the sugar, eggs, and vanilla with the brown butter then add the flour, salt, and baking powder. Mix in the chocolate chips and spread this batter into a greased and parchment paper-lined baking pan. Bake for about 20 minutes or until done.

A stack of blondies with white chocolate chips in them.

Common Questions

What’s the difference between brown butter and regular butter?

Also known as beurre noisette, brown butter is regular butter that has been melted and cooked until it turns brown. You can add brown butter to other baked recipes for a richer, nuttier flavor.

Can you refrigerate brown butter?

If you want to make extra, it will keep at room temperature for 4 to 5 days or in the refrigerator for up to a couple of weeks in a sealed glass container. Make sure it’s more or less cool before adding it to the container.

Where should blondies be stored?

Keep brown butter blondies for up to 5 days at room temperature in an airtight container or in the refrigerator for up to a week. They should stay fresh and the texture shouldn’t change.

What is the difference between a blondie and a white chocolate brownie?

Chocolate is the main difference. Blondies, which are sometimes known as blonde brownies, don’t have cocoa powder, while brownies do. This means they come out much lighter in color and have more of a vanilla flavor than a rich chocolate one. There is some crossover though since you can get vanilla brownies or make blondies with milk chocolate chips. Whatever you call them, the most important thing is they’re delicious!

Brown butter blondies cut into squares on a cooling rack.

Chopnotch Tips

  • If you halve the recipe you can cook the brownies in an 8-inch square pan.
  • Feel free to throw in some chopped pecans or walnuts to add some crunch.
  • You can use white sugar instead of brown if you want, or try milk chocolate chips instead of white ones.
A blondie with a bite taken out of it with crumbs on the plate.

Brown butter blondies are simple to make and you’re going to love their rich, chewy sweetness. They are gooey, chewy, and perfect.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Brown Butter Blondies

Boasting vanilla and white chocolate, these make a tasty late morning snack paired with coffee.
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 40 minutes
Servings: 24 blondies


  • ¾ cup butter
  • cups brown sugar, packed firmly
  • 2 large eggs
  • tablespoons vanilla extract
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips
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  • Brown the butter by placing it in a saucepan over medium heat and cook it until it foams and turns a deep golden brown. Remove it from the heat, pour it into a large mixing bowl, and then refrigerate it for 15 minutes.
  • Meanwhile, preheat the oven to 375°F. Line a 13x9-inch baking pan with parchment paper and leave some hanging over both ends of the pan for easy removal later. Lightly grease the bottom of the parchment paper-lined pan with non-stick cooking spray and set it aside.
  • Combine the brown sugar, eggs, and vanilla extract with the browned butter and mix until well combined. Add the all-purpose flour, baking powder, and salt, and then stir until just combined. Then stir in the white chocolate chips. Spread the batter evenly into the prepared baking pan.
  • Bake for about 20 minutes until the edges turn golden brown and a toothpick comes out clean from the center. Remove from the oven and let cool completely. Then lift the blondies out of the pan and slice them into square bars. Serve and enjoy!
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  • If you halve the recipe you can cook the brownies in an 8-inch square pan.
  • Feel free to throw in some chopped pecans or walnuts to add some crunch.
  • You can use white sugar instead of brown if you want, or try milk chocolate chips instead of white ones.

Nutrition Facts

Calories: 134kcal (7%), Carbohydrates: 24g (8%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg (6%), Sodium: 73mg (3%), Potassium: 82mg (2%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 37IU (1%), Vitamin C: 1mg (1%), Calcium: 46mg (5%), Iron: 1mg (6%)
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