Brown Butter Blondies

Monday, December 17, 2018
Brown Butter Blondies are a family favorite recipe that are an easy to make dessert. The brown butter gives these cookie bars an incredible deep nutty toffee like flavor. If you've never made brown butter I promise you it's worth the effort. They are a hybrid between brownies and chocolate chip cookies. 

They are a favorite to bring to picnics, potlucks, and barbecues since the hold up so well. The chocolate chips can be swapped out for M&M's, chopped leftover Halloween candy, butterscotch chips, peanut butter chips, or white chocolate. You could even add nuts if desired.

A side shot of a slice of Brown Butter Blondies on a white plate with a pan of Brown Butter Chocolate  Chip Blondies in the background.

Last week I was in charge of dessert at our Life Group and I knew something chocolaty was in order. I was going to make a batch of Perfect Chocolate Chip Cookies, but I wasn't in the mood to scoop cookies so I decided Brown Butter Blondies were it.

Brown Butter Blondies have gone crazy on Pinterest and you can read addition reviews here

I love blondies because they are like a brownie but blonde. With the flavor of brown sugar, and vanilla. With a crispy edge, and soft gooey chewy center. What's not to love?

I actually had to make a second pan of these because we devoured them before I was able to have Colt take a photo.  Let me tell you just how disappointed Colt and the kids were that I had to make a second pan for them to enjoy. The minute the kids walked through the door they headed straight to the pan of Blondies and started begging for a square. I also believe Colt may have eaten over half of the blondies out of the center before taking a picture because somehow only 3 center bars remained... I'm still trying to figure that one out.

Here's how to make the Brown Butter Blondies recipe:

A down shot of a 9"x13" pan buttered and lined with buttered parchment paper

Butter a 9"x13" pan, lining it with parchment paper and butter the parchment paper makes these super easy to remove when baked.

If you don't have parchment paper just butter your pan well.

A down shot of two photos one is on Brown Butter in a small pan. The second is of Brown Butter in a mixing bowl.
In a small skillet brown 1 cup of Butter, swirling pan as needed to promote even browning. 

Add browed butter to mixing bowl, and add remaining 1/4 cup Cold Butter.  Mix on low speed until butter is melted.

A down shot of Brown Butter, Granulated Sugar, Brown Sugar, Vanilla and Salt beaten in a stainless steel mixing bowl.

  • 3/4 cup Granulated Sugar
  • 1 1/4 cup Brown Sugar
  • 1 tablespoon Vanilla
  • 3/4 teaspoon Salt
Using a whisk attachment beat mixture until sugar is dissolved.

Note: I made this recipe with both a beater, and a whisk attachment. I found the whisk attachment left the blondies with a better texture.

A down shot of Brown Butter Blondies batter with baking soda added in a stainless steel mixing bowl.

Beat 2 whole Eggs and 2 Egg Yolks together. 

Add egg mixture to butter/sugar mixture and beat on high speed for 30 seconds. Allow mixture to rest for 3 minutes.

Repeat mixing for 30 seconds and resting for 3 minutes, until batter become thick and yellow.

Add 3/4 teaspoons Baking Soda, and beat on high speed another 30 seconds. Allow mixture to rest 3 minutes.

A down shot of Brown Butter Blondies dough in a stainless steel mixing bowl with chocolate chips added.

On low mix in 2 3/4 cups all-purpose or whole wheat pastry flour until combined.  Add chocolate chips and stir until well incorporated.

Spread evenly in prepared baking pan.

Bake in a 350 degree oven for 27-30 minutes, or until lightly brown on the edges but still a little loose in the middle.

A side shot of 9"x13" Brown Butter Chocolate Chip Blondies on parchment paper uncut.

Remove Brown Butter Blondies from pan, and slice into desired serving sizes.

These are great with a glass of milk or a large scoop of ice cream.

Oh my gosh is it bad I'm already ready to make a 3rd pan of these Brown Butter Blondies? Enjoy guys! 

Other favorite brown butter cookie recipes we love and you might too are:

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Yield: 16
Author: Serena Bakes Simply From Scratch
Brown Butter Blondies

Brown Butter Blondies

Blondies are a like a blonde brownie meets chocolate chip cookie with a crispy edge, and soft chewy center from Serena Bakes Simply From Scratch.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min


  • 1 1/4 cups Cold Butter Plus More For Greasing Pan
  • 3/4 cup Granulated Sugar
  • 1 1/4 cup Brown Sugar
  • 1 tablespoon Vanilla
  • 3/4 teaspoon Salt
  • 2 whole Eggs
  • 2 whole Egg Yolks
  • 3/4 teaspoon Baking Soda
  • 2 3/4 cup All-Purpose or Whole Wheat Pastry Flour
  • 2 1/2 cups Semi-Sweet Chocolate Chips


  1. Preheat oven to 350 degrees. Butter a 9"x13" pan and line with parchment paper. Butter parchment paper well with butter, and set aside. If you don't have parchment available butter pan well.
  2. In a small saucepan cook 1 cup butter, until brown and nutty smelling. Swirl pan as needed to encourage even browning of butter. If butter burns discard, and start again.
  3. Add butter to a mixing bowl and add remaining 1/4 cup butter cut into 1 tablespoon sized pieces. Mix until butter is melted.
  4. Add both sugars, vanilla, and salt. Using a whisk attachment beat until blended.
  5. Beat together eggs, and egg yolks.
  6. Slowly pour egg mixture into sugar mixture. Beat on high speed for 30 seconds.
  7. Allow mixture to rest for 3 minutes. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale.
  8. Add baking soda, and mix for 30 seconds on high. Scrape down the sides of bowl.
  9. Allow mixture to rest 3 minutes.
  10. Add flour and mix on low speed until just combined.
  11. Stir in chocolate chips, and spread evenly in prepared pan. Bake 27-30 minutes, or until lightly browned along the edges, but still a little loose in the middle.
  12. Allow blondies to cool before removing from pan and slicing.

Nutrition Facts




26.53 g

Sat. Fat

15.61 g


55.6 g


4.4 g

Net carbs

51.22 g


36.29 g


5.61 g


291.34 mg


84.53 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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A side shot of uncut Brown Butter Chocolate Chip Blondies on parchment paper with white text Brown Butter Blondies at the top.
2 photos the top photo is of a cut square of Brown Butter Blondies on a white plate. The bottom photo is of uncut Brown Butter Blondies. There is a white banner with black text between the two photos Brown Butter Blondies.


  1. Mmmmmm....we LOVE blondies!!! And with brown butter??? Even better!

  2. Those are the fudgiest cookie bars I've seen! Love the browned butter addition. Pinning!

    1. I love this recipe but I add butterscotch chips plus walnuts to my recipe they turn out just as yummy and crispy on the outside but the extra walnuts and butterscotch chips make them extra tasty

  3. I've made a similar bar that we're WILD time I'm going to have to add the chocolate chips too. Can't be more perfect than that!!!

  4. I'm making these, Serena! I think I'll send them to my son. He'll love these!!

  5. You had me at brown butter, I have never made a blondie before. I will have to try these for the next time we have refreshments at the church, they will be a sure fire hit!!

  6. Hi there, these are amazing. Just wondering if you've ever tried them with just melted butter. I want to make a huge batch and don't have time to brown it. Would it work? Thanks again for the great recipe.

    1. Browning allows for the water in the butter to evaporate and also is what contributes to the flavor. It would work not to, but the flavor will change.

    2. As well, there would be more liquid in the mixture, as you have not evaporated off the water from the butter

  7. Is this recipe easily doubled or tripled?

  8. These are the best blondies that I have ever made! Amazingly delicious and the brown butter really shines through! Will be making this recipe many times in the future :)

  9. If you double the recipe, what size of pan do you think you would need? Thanks so much��

    1. I would probably just do 2 pans at 9x13 other wise you would probably need a 1/2 sheet cake pan thats about 2" deep. You would have to watch the bake time to figure out the time adjustments. Thanks, Serena

  10. I love this recipe! I haven’t made blondies in years but the browned butter really shines through. My pan is currently baking in the oven, I know my son and husband will like these for dessert tonight!

  11. Hi! I got stuck in step 7 "Allow mixture to rest for 3 minutes. Repeat beating mixture for 30 seconds and resting for 3 minutes until mixture becomes thick and pale." I repeated about 4 or 5 times but the mixture never became thick like your picture. I baked them and they taste great but for some reason they are super pale and they have a top coat of sorts where you see the sugar crystals. I live in panama so its very humid and warm weather, do you think that is a factor?

    1. Hi! It could very well be the warm weather that it was just too warm for the butter to set. If you ever try it again and it won't thicken I would throw the bowl in the refrigerator for 5-10 minutes to help cool the butter. It could possibly take longer then 5-10 minutes depending on how cold your fridge is and how warm the house is but I would start with that and then try beating it to thicken than beat in the baking soda. It just might be too warm for the butter to set. I hope that helps, Serena

  12. These are incredibly delicious and I learned how to brown butter! Thank you for the lovely recipe. Next, I want to try the mud hen bars!

  13. Hey how can this recipe be halved please?

    1. Hi! I haven't tried to halve the recipe but if you do I would love to know if it works! Thanks, Serena

  14. This is the recipe I have been searching for for years, ever since our local bakery retired! It's the perfect chocolate chip cookie cake

  15. I am going to fix these ASAP, but I'm going to do the butterscotch chips. I can't wait to try these! Thank you so much!!!

  16. Heavenly delicious! I also use a recipe with browned butter for chocolate chip cookies. This wi) be my go to when I'm in a hurry!😍

  17. Hoe many grams or ozs is 1 cup butter please? Thanks.

  18. Hi I was wondering, could these be scooped on to a cookie sheet or in to tart circles to make cookie versions?

  19. Can these be made with gluten free flour?? And if so, what flour do you recommend and do I change any measurements? I think I only have Bob's Red Mill.... I've only cooked a couple times with GF flour so still learning but I have a brother in law who has to do gluten free so I was wondering. Contemplating this for the next time my sisters family visits. I'll make it for myself soon though, sounds yummy!

    1. Hi! They can but you would need a cup for cup flour. Bob's Red Mill has one in a blue bag and it just says Gluten Free Cup For Cup Flour. You would just use it cup for cup or regular flour.

  20. Can these made ahead and frozen?

    1. I haven't tried freezing them. It seems like they should freeze well like cookies but I haven't tried it to know for sure. Thanks, Serena


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