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The Ultimate Brown Butter Blondies

Forget everything you know about standard blondies. This recipe is built on the foundation of browned butter, which creates a deep, caramelised flavour that's both complex and irresistibly delicious. The result is a bar with a perfectly crisp, crackled top and a wonderfully chewy, moist centre. This foolproof guide will help you achieve a truly next-level blondie that is packed with flavour and unforgettable texture.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16
Course: Traybake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 100g Whole Egg Approx 2 Medium Eggs
  • 50g Caster Sugar
  • 270g Light Brown Sugar
  • 200g Unsalted Butter
  • 220g Plain Flour All-purpose Flour
  • 1.5g Baking Powder Approx ¼ teaspoon
  • 200g White Chocolate Chips
  • 4g Sea Salt
  • 10g Vanilla Paste

Equipment

  • Stand Mixer or Electric Whisk
  • Mixing Bowl
  • Fine Mesh Sieve
  • Heavy Bottom Saucepan
  • Silicone Spatula
  • Micro Digital Scales
  • 9x9 inch Brownie Tin 23x23 cm

Method
 

  1. Preheat the oven to 160℃ (320℉). Line 9x9 inch baking tray with greaseproof paper (parchment paper)
  2. Add butter to the saucepan and onto a hob over a medium heat to brown the butter.1
  3. Strain and reweigh 170g brown butter and combine with caster sugar, light brown sugar and sea salt. Leave to cool for 20-30 minutes.
  4. Sift flour and baking powder to remove any lumps.
  5. Once the butter and sugar mixture has cooled, combine with eggs and vanilla paste.
  6. Fold in the flour and baking powder in ⅓ increments until completely incorporated. Then fold in ¾ of the white chocolate chips, spread evenly into the brownie tin and top with the remaining white chocolate chips.
  7. Bake for 23-28 minutes.2 Leave to cool completely before portioning.

Notes

  1. Do not agitate the butter, leave to melt and boil. The butter will start to brown once the water content evaporates. You'll know the butter is perfectly brown once the butter foams and the foam start to rise in the pan. 
  2. To check if the brownies are cooked, insert a toothpick to the centre of the bronies and it should come out almost clean. I feel the centre of the brownie with my hand, I know it is ready when it feels slightly firm.
 
 The blondies will hold at ambient in an airtight container for 3 days and in the fridge for upto a week