These blondies are moist and delicious, with wonderful texture from chopped pecans and chocolate chips. Melting and lightly browning the butter means there’s no need for lengthy mixing to cream the butter, and you won’t need an electric mixer. Just melt, whisk, stir, and bake!
What’s the difference between regular butter and brown butter?
Brown butter, also known as beurre noisette, is butter that is cooked until the water cooks out and it becomes brown. Brown butter is aromatic and has a stronger, somewhat nutty flavor.
Should my blondies be gooey?
Blondies should have a moist and slightly gooey center. When blondies are done, the edges will be deeper brown while the center will look a bit pale and slightly underdone. The edges should appear to be coming away from the sides of the pan.
The brown butter intensifies the flavor of the brown sugar and adds a new dimension. Make sure you remove the butter from the heat as soon as you notice it is darkening. If it burns, it will be bitter and unusable.
I like semisweet chips, but any chocolate chips are fine. Use dark chocolate, milk chocolate, or a combination of white and chocolate or butterscotch and chocolate. Pecans are excellent with the brown sugar and the nutty flavor of the butter, but walnuts would work as well.
Recipe Variations
- Instead of vanilla, add 1 to 2 tablespoons of bourbon or brandy.
- Omit the nuts and add extra chocolate chips, white chocolate chips, toffee chips, or butterscotch chips.
- Instead of all brown sugar, use 1 cup of brown sugar and 1/2 cup of granulated white sugar, or 3/4 cup of each sugar.
How To Freeze Blondies
Cut the blondies into squares and arrange them on a baking sheet; place in the freezer. When the blondies are frozen solid, wrap them in plastic wrap and transfer them to a zip-close freezer bag. Freeze for up to 3 months.
PrintBrown Butter Blondies
Brown butter gives these blondies a deeper flavor, and they’re a snap to prepare. Add chocolate chips and pecans, or try a variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Desserts, Bars
- Cuisine: American
Ingredients
- 1 cup (227 grams) unsalted butter
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (255 grams) all-purpose flour
- 1 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350 F. Grease a 9-inch square baking pan with butter or cooking spray and line it with parchment, leaving an overhang, if desired. Grease the parchment paper. If you are not using parchment paper, butter and flour the pan.
- Heat the butter in a saucepan over medium heat and cook it, stirring frequently, until it just begins to brown about 2 to 3 minutes. Remove the pan from the heat and set it aside to cool slightly.
- Combine the flour, salt, baking powder, and baking soda in a bowl; stir to blend the ingredients thoroughly. Set aside.
- In a mixing bowl, combine the brown sugar and butter; whisk until smooth. Whisk in the eggs and vanilla until well blended.
- Add the dry ingredients and stir until blended. Fold in the chocolate chips and nuts.
- Spread the batter in the prepared pan and bake in the preheated oven for about 25 to 30 minutes, or until browned and a toothpick inserted into the center comes out clean.
Related:
These graham blondies are another excellent choice when you’re having a blondie craving. Or try these fabulous chocolate cream cheese swirl brownies.
