Browned Butter Blondies
These Browned Butter Blondies with dark chocolate are the perfect salty-sweet, ooey-gooey, crunchy-chewy cookie bar you’ve been searching for. This is an easy cookie bar recipe with a little something special.
The browned butter gives these blondies a salty butterscotch undertone, and the use of only dark brown sugar (no white sugar) adds to the caramel notes from the butter. Go ahead, eat these browned butter blondies straight from the pan with a fork. No judgement.
Servings
16 Bars
Ready In:
40 Minutes
Good For:
Dessert, Snack
Browned Butter Blondies – Ingredients
- 1 cup all-purpose flour (spooning into measuring cup, then leveling)
- 3/4 tsp. Diamond Crystal or 1/2 tsp. Morton kosher salt
- 1/2 tsp. baking powder
- 1/2 cup (1 stick) butter
- 1 cup (packed) dark brown sugar
- 1 large egg, at room temperature
- 1 1/2 tsp. vanilla extract
- 5 oz. bittersweet chocolate (60%–70% cacao), coarsely chopped
- flaky salt
Cook’s note:
I absolutely LOVE a salty cookie so I use salted butter in all of my recipes (and even in those that don’t call for it). In this browned butter blondies recipe, I think the salt really highlights the butterscotch notes from the browned butter.
But if you prefer a less salty blondie, or require less salt for dietary reasons, use unsalted butter or reduce the salt a bit.
Step by Step Instructions
Step 1
Preheat oven to 350°. Spray an 8×8 baking pan lightly with non-stick spray; set aside.
Step 2
Whisk flour, salt, and baking powder in a small bowl; set aside. Cook ½ cup (1 stick) butter in a medium saucepan over low to medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 5-8 minutes. Transfer butter to a large heatproof bowl and let cool for 5 minutes.
Step 3
Add the brown sugar to the bowl with the butter and whisk, breaking up any clumps, until sugar is incorporated. Add the egg and vanilla and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
Step 4
Using a rubber spatula, gradually mix reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate.
Step 5
Press the dough into prepared pan. Bake for 25-30 minutes, until deep golden brown and firm around the edges. The center may be a bit underdone. Do not over bake. Sprinkle with flaky salt. Let cool in pan at least 20 minutes before slicing.
Prefer a cookie over a bar? I got you. Give these Chocolate Chip Cookies a try!
Browned Butter Blondies
Ingredients
- 1 cup All-Purpose Flour, spooned into measuring cup then leveled
- 3/4 tsp Diamond Crystal or 1/2 tsp Morton Kosher Salt
- 1/2 tsp Baking Powder
- 1/2 cup Butter (1 stick)
- 1 cup Dark Brown Sugar, packed
- 1 Large Egg, room temperature
- 1 1/2 tsp Vanilla Extract
- 5 oz Bitter-sweet Chocolate (60%-70% cacao), coarsely chopped
- Flaky Salt
Instructions
- Preheat oven to 350°. Spray an 8x8 baking pan lightly with non-stick spray; set aside.
- Whisk flour, salt, and baking powder in a small bowl; set aside. Cook ½ cup (1 stick) butter in a medium saucepan over low to medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 5-8 minutes. Transfer butter to a large heatproof bowl and let cool for 5 minutes.
- Add the brown sugar to the bowl with the butter and whisk, breaking up any clumps, until sugar is incorporated. Add the egg and vanilla and whisk until sugar dissolves and mixture is smooth,, about 30 seconds.
- Using rubber spatula, gradually mix reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate.
- Press the dough into prepared pan. Bake for 25-30 minutes, until deep golden brown and firm around the edges. The center may be a bit underdone. Do not over bake. Sprinkle with flaky salt. Let cool in pan at least 20 minutes before slicing.
