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Brown Butter Blondies

These Brown Butter and White Chocolate Blondies are beautifully rich, soft, and chewy. They are a decadent addition to any party or pot luck, and can be whipped up in under 20 minutes!
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 12 bars

Ingredients
  

  • 2 cups all purpose flour
  • 1 cup unsalted butter
  • 1 ½ cups white chocolate chips divided
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk any milk will do
  • 1 ¼ tsp kosher salt
  • 1/2 cup sprinkles of choice optional

Instructions
 

  • Preheat oven to 350°F. Grease a 9X13 inch pan or line with parchment paper.
  • Place 1/2 cup of white chocolate chips in a small bowl.
  • To make the brown butter*: Place the butter in a saucepan and melt over medium heat. Continue to cook stirring occasionally as the butter starts to bubble and foam. After a few minutes the foam will subside and the butter will be a dark golden color and have a nutty, caramelly fragrance. It is finished when you see tiny brown flecks on the bottom of the pan.
  • Immediately pour the hot brown butter over the white chocolate chips, scraping the pan with a rubber spatula to include the brown bits. Stir until chips are melted and mixture is smooth. Allow to cool slightly
  • In a medium bowl, beat the eggs, both sugars, milk, and vanilla until smooth. Add the brown butter and chocolate mixture and stir to combine.
  • Add the flour and salt and stir until just combined. Do not over mix. Pour into prepared pan and smooth with a rubber or offset spatula. Sprinkle top with remaining white chocolate chips and optional sprinkles.*
  • Bake for 30-35 minutes until golden and an inserted toothpick comes out clean. Allow to cool before slicing.

Notes

* Alternatively you can make the brown butter ahead of time and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. When ready to use, if refrigerated simply place brown butter and white chocolate chips in a microwave-safe dish and cook in 30-second intervals, stirring between, until melted and smooth. If frozen, start microwaving brown butter first until soft to avoid burning the chocolate.
*You can also fold the white chocolate chips directly into the batter, but I like to be able to see them after they bake, so I sprinkle.