Irresistible Chewy Brown Butter Blondies with White Chocolate Chips: Your New Go-To Recipe
Prepare to fall in love with these perfectly chewy blondies, crafted with a rich, caramelized brown butter batter and generously studded with creamy white chocolate chips. They are everything you crave in the ultimate bar cookie: incredibly soft, luxuriously buttery, and bursting with deep, satisfying flavor. This isn’t just a recipe; it’s an experience, promising a delightful treat that’s easy to make and impossible to resist.
Why These Brown Butter Blondies Are a Must-Try
These blondies achieve the same remarkable texture and satisfying richness you’d expect from a classic fudgy brownie, but without any cocoa. Instead, they showcase a complex caramel-like flavor, primarily thanks to the thoughtful incorporation of dark brown sugar. But the true secret to their unparalleled depth lies in the browned butter, which infuses the batter with a subtle, nutty undertone that elevates every bite. A touch of almond extract further enhances these opulent and buttery blondies, transforming them into an utterly addictive dessert. You can whip up a batch of these delectable treats in approximately 35 minutes, making them ideal for casual get-togethers, festive parties, or simply to satisfy a sweet craving on any given day.
Essential Ingredients for Perfect Blondies
To embark on your blondie baking adventure, you’ll need a few common pantry staples. For precise measurements, detailed ingredient lists, and comprehensive instructions, please refer to the printable recipe card located at the conclusion of this article. Gathering your ingredients before you start will ensure a smooth and enjoyable baking process.
Ingredient Spotlight & Smart Substitutions
Understanding the role of each ingredient is key to achieving blondie perfection. Here’s a deeper look into the components that make these chewy brown butter blondies truly exceptional:
BUTTER: The Golden Secret to Flavor
Browning the butter is more than just a step; it’s a transformative technique that infuses these blondies with an incredibly rich, toasted, and caramelized nutty flavor. This simple process amplifies the butter’s natural taste, adding depth and complexity that cannot be achieved with plain melted butter. While it adds a few extra minutes to your prep time, we wholeheartedly recommend taking this step for these blondies. The resulting aroma and flavor are absolutely worth it, lending a sophisticated touch to a classic treat.
FLOUR: The Foundation of Structure
For light and tender blondies, accurate flour measurement is crucial. Instead of directly scooping your measuring cup into the flour bag, which can compact the flour and lead to a dense, heavy result, use the “spoon and level” method. Gently spoon the flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). For the most precise results, especially in baking, we highly recommend using a kitchen scale to weigh your flour. This ensures consistency every time.
BROWN SUGAR: The Caramel Heart
Our preferred choice for these blondies is dark brown sugar, as it imparts a deeper, more pronounced caramel flavor and contributes significantly to the blondies’ signature chewiness. While you can certainly substitute with light brown sugar, be aware that the intensity of the caramelized notes will be less prominent. Similar to flour, proper measurement of brown sugar is vital. Packing it too tightly can lead to a hard, crunchy blondie. Always make sure to lightly pack your brown sugar into the measuring cup, or again, for ultimate accuracy, use a kitchen scale to measure by weight.
EXCITING ADDITIONS: Personalize Your Blondies
The subtle hint of almond extract beautifully complements the nutty nuances from the browned butter, creating a harmonious flavor profile. However, if almond isn’t your preference or you don’t have it on hand, you can easily substitute it with an equal amount of extra vanilla extract. As for the mix-ins, white chocolate chips are a classic choice for blondies, offering a creamy sweetness that balances the rich batter. But don’t feel limited! You can experiment with other delicious options like semi-sweet chocolate chips (as we do in our popular chocolate chip blondies), butterscotch chips, peanut butter chips, or even a delightful combination of your favorite sweet morsels.
Crafting Your Own Batch of Perfect Blondies
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this recipe. For a convenient printable version, complete with all measurements and instructions, simply Jump to Recipe at the bottom of this post. Baking blondies is a rewarding process, and with these clear guidelines, you’ll achieve deliciously chewy results every time!
- To brown the butter, place both sticks in a medium-sized saucepan and melt the butter over medium heat. Once the butter starts to foam and bubble, stir for approximately 3 minutes until you notice a darkening of the butter. Reduce the heat to low and continue stirring until brown specks start to appear at the bottom of the pan. The aroma will become nutty and rich. Remove from the heat source immediately and allow the butter to cool to room temperature while you prepare the rest of the recipe. This cooling step is essential to prevent the butter from cooking the eggs when added.
- Preheat your oven to 350°F (175°C). Line a metal square 9-inch baking pan with two sheets of parchment paper. Arrange the parchment so it covers all four sides of the pan, leaving enough overhang to create “slings.” This makes it incredibly easy to lift the baked blondies out of the pan once cooled. Set the prepared pan aside.
- In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure these dry ingredients are well combined to allow for even distribution throughout the batter. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled browned butter with both the dark brown sugar and granulated sugar. Beat on medium speed for a full 2 minutes until the mixture becomes noticeably lighter in color and develops a creamy, fluffy texture. This creaming process incorporates air, contributing to the blondies’ tender crumb.
- Add the large eggs one at a time, mixing thoroughly after each addition until just incorporated before adding the next. Continue to beat the mixture for an additional 2 minutes. This step helps to further aerate the batter, ensuring a light and voluminous texture. Remember to scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are fully combined.
- Pour in the pure vanilla extract and the almond extract, mixing until they are fully incorporated into the batter. These extracts enhance the overall flavor profile, adding warmth and a subtle nutty undertone.
- With the mixer on low speed, slowly add the flour mixture into the butter/sugar mixture, a little at a time. Mix only until just combined. Overmixing the flour can develop gluten, leading to tough blondies, so be gentle!
- Finally, gently fold in the white chocolate chips using a spatula. Stir just enough to evenly distribute them throughout the batter. Once mixed, transfer the rich blondie batter to your prepared 9-inch baking pan.
- Using an offset spatula or the back of a spoon, press the batter evenly into the baking pan, making sure to spread it into all corners for uniform thickness. This ensures consistent baking and perfectly shaped blondies.
- Place the baking pan on the center rack of your preheated oven and bake for approximately 20 minutes. About 15 minutes into the bake time, check the top of the blondies. If they are browning too quickly, loosely cover the pan with a sheet of aluminum foil for the remainder of the baking time to prevent over-browning.
- To determine if the blondies are done, insert a toothpick into the center of the pan. It should come out with moist crumbs attached, but not wet batter. If the toothpick is completely clean, they might be slightly overbaked, but a few moist crumbs indicate a perfect, chewy texture. Continue baking in 5-minute intervals if needed, checking frequently.
- Once baked to perfection, remove the blondies from the oven. It’s crucial to allow them to cool completely in the pan on a wire rack before attempting to remove or cut them. This cooling period allows the blondies to set properly and intensify their flavor and chewiness.
Frequently Asked Questions & Expert Tips for Blondie Success
Absolutely! Adding nuts is a fantastic way to introduce an extra layer of texture and flavor. We suggest incorporating 1/2 cup of your favorite chopped nuts (pecans, walnuts, or almonds work wonderfully) into the batter along with the chocolate chips. For a more balanced distribution of add-ins, you could use 1 cup of white chocolate chips and 1 cup of nuts.
Dry blondies are often a result of inaccurate ingredient measurements or overbaking. The most common culprit is too much flour. For consistently moist and chewy results, always spoon and level your flour, or better yet, use a reliable kitchen scale to weigh it out. Additionally, overbaking can quickly dry out blondies. The 20-minute bake time is an estimate, as oven temperatures can vary significantly. Investing in an oven thermometer is a smart move to ensure your oven is consistently heating to the correct temperature. Remember, blondies are often best when they appear slightly underbaked in the center.
Yes, absolutely! While browning the butter adds a distinctive nutty depth, if you’re pressed for time or prefer a simpler approach, you can certainly use room-temperature (softened) butter. Simply add the softened butter directly to your stand mixer, cream it with the sugars, and then proceed with the recipe as written. Your blondies will still be wonderfully rich and buttery, though they won’t have that subtle, complex nutty flavor imparted by the browned butter. They will still be delicious!
Once your blondies are baked and fully cooled, store them in an airtight container at room temperature. They will remain fresh, soft, and chewy for up to 1 week. If stacking, you can place a piece of parchment paper between layers to prevent sticking.
Yes, blondies freeze exceptionally well! To freeze, first ensure the blondie squares are completely cooled. Wrap each individual blondie tightly in plastic wrap, then place them in a large gallon-sized zip-top freezer bag or an airtight freezer-safe container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator or for a few hours at room temperature. For a warm, gooey treat, you can gently reheat them in the microwave for a few seconds or in a low oven.
The key to perfectly chewy blondies is to remove them from the oven when the edges appear set and lightly golden brown, while the center still looks slightly soft and moist, perhaps even a tiny bit underbaked. The residual heat from the pan will continue to cook them as they cool, ensuring a moist, tender interior. The classic toothpick test is also helpful: insert a toothpick into the center of the blondies. If it comes out with moist crumbs clinging to it, they are done. If it comes out clean, they are likely overbaked; if it comes out with wet batter, they need a few more minutes.
Delightful Serving Suggestions for Blondies
These chewy blondies are truly a versatile dessert. Serve them warm, allowing their rich, buttery aroma to fill the air, or at room temperature for a firmer chewiness. A tall, cold glass of milk is the perfect accompaniment, cutting through the sweetness and enhancing the classic comfort experience. Get creative with your mix-ins by substituting the white chocolate chips with butterscotch chips, classic semi-sweet chips, decadent peanut butter chips, or even a delightful medley of your favorite flavors!
For an extra indulgent treat, warm a blondie square and serve it in a bowl with a generous scoop of vanilla bean ice cream. Drizzle a luxurious caramel sauce or a rich chocolate syrup over the top for a dessert that’s sure to impress. You can also crumble them over ice cream or yogurt for a delightful textural element. Their rich flavor also pairs beautifully with a cup of coffee or tea.
Explore More Delectable Bar & Cookie Recipes
If you loved these blondies, you’re in for a treat! We have an array of other fantastic bar cookie and brownie recipes that are just as satisfying and easy to make. Expand your baking repertoire with these tried-and-true favorites:
- Bright & Zesty Lemon Brownies
- Effortless Cake Mix Brownies
- Decadent Millionaire Brownies
- Simple & Sweet Cake Mix Cookie Bars
- Classic White Chocolate Macadamia Nut Cookies
I absolutely adore sharing my passion for baking and cooking, along with all my kitchen experiences, with each and every one of you! It can be challenging to remember to check back daily for new recipes, which is why I offer a convenient newsletter delivered right to your inbox every time a new recipe is posted. Simply subscribe here to start receiving your free daily recipes and never miss out on another delicious creation!
Blondies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 cup unsalted butter 2 sticks
- 2 ¼ cups all purpose flour 10 ounces
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup dark brown sugar lightly packed, 6 ounces
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups white chocolate chips 8 ounces
Things You’ll Need
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9×9 baking pan
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Stand mixer
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Parchment paper
Before You Begin
- Spoon and level your flour instead of dipping a measuring cup straight into the bag. If the flour is measured too compactly, you’ll end up with dense blondies. You can also use a kitchen scale to accurately measure your flour.
- I like to sift my baking powder to get rid of any small clumps, before adding it to the flour.
- It is important to properly measure out the brown sugar, too tightly packed and the blondies will come out hard and crunchy. Make sure to lightly pack the brown sugar or use a kitchen scale.
- If you are short on time, you can simply add room-temperature butter to your stand mixer, beat it with the sugars, and continue following the recipe as written. Be aware that your blondies won’t have that subtle nutty flavor that you get by browning the butter but will still have all the richness.
- If you would like to add nuts, I would suggest incorporating 1/2 cup. Or, you can use 1 cup of white chocolate chips and 1 cup of nuts for equal distribution.
- Almond extract adds an extra touch of nuttiness to complement the browned butter, but you can substitute it with extra vanilla extract if preferred.
- You can substitute the white chocolate chips with peanut butter chips, butterscotch chips, semi-sweet chips, or use a combination of your favorites.
Instructions
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To brown the butter, place both sticks in a medium-sized saucepan and melt the butter over medium heat. Once the butter starts to foam and bubble, stir for approximately 3 minutes until you notice a darkening of the butter. Reduce the heat to low and continue stirring until brown specks start to appear. Remove from the heat source and allow the butter to cool to room temperature while you prepare the rest of the recipe.
TIP – If you want to speed up the cooling process of the browned butter, simply place it in the freezer for 5 minutes.
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Preheat the oven to 350°F. Line a metal square 9-inch baking pan with 2 sheets of parchment paper (to cover all 4 sides of the pan). Leave enough parchment paper to hang over the sides (this makes it easier to lift baked blondies from the pan). Set aside.
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In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer, combine the cooled browned butter with both sugars and beat for 2 minutes until the mixture is light in color.
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Add the eggs one at a time, mixing before adding the next egg. Continue to beat for an additional 2 minutes to get volume into the mixture. Scrape down the sides of the bowl if needed.
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Add the vanilla and almond extracts and mix until incorporated.
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Slowly add the flour mixture (a little at a time) into the butter/sugar mixture and stir on low speed until just combined.
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Stir in the white chocolate chips and transfer the batter to the prepared baking pan.
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Evenly distribute the batter by pressing it into the baking pan, (making sure to get the batter into the corners).
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Place the baking pan on the center rack in the oven and bake for approximately 20 minutes. 15 minutes into the bake time, check to see if the top is darkening, if so, cover the pan with tin foil for the remainder of the bake.
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To test for doneness, insert a toothpick into the center, (it should come out free of batter), if not continue baking at 5-minute intervals, checking for doneness frequently.
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Remove the blondies from the oven and allow them to cool on a wire rack before removing them from the pan.
TIP – To get a cleaner cut, it is best to let the blondies sit for an hour (or place them in the fridge to chill for 30 minutes) before cutting them.
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Cut the blondies into 16 equal-sized squares and serve.
Expert Tips & FAQs
- Store your baked and fully cooled blondies in an air-tight container kept at room temperature for up to 1 week.
- Freezing – wrap the fully cooled blondie squares in plastic wrap then place them in a large gallon-sized zip-top bag or air-tight container. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. You can reheat the blondies in the microwave or oven if desired.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.