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These brown butter blondies are a heavenly twist on the classic chocolate chip cookies. With the rich, nutty flavor of browned butter and the sweetness of white chocolate chips, these blondies offer a perfect chewy texture with crispy edges. If you’re looking for an easy blondie recipe that delivers on flavor, this is it.
The Chemistry of Blondies
The secret to the best blondie recipe lies in the use of browned butter, which adds depth and richness to the batter. The dark brown sugar or light brown sugar (you can decide which) contribute to the chewy texture while keeping blondies moist. Using the right amount of all purpose flour is crucial to avoid dry blondies, and cream of tartar helps achieve that perfect gooey blondies consistency.
What is in blondies?
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
White Chocolate Chips
Made of milk, sugar and cocoa butter. No actual cocoa solids are used in white chocolate. White chocolate is sweeter than milk or dark chocolate.
How do you make blondies?
- Preheat your oven to 350 degrees Fahrenheit.
- Brown the butter. In a saucepan over medium heat, melt and brown 2 cups of unsalted butter. A good trick is to listen for the popping sounds – once they stop, the butter is browned and ready to be taken off the heat.
- Mix the sugars and butter. In a large mixing bowl, combine the hot browned butter with 2 cups of brown sugar and 1 cup of granulated sugar. Mix until well combined.
- Add 4 teaspoons of vanilla extract and 4 large eggs to the mixture. Stir until fully combined.
- Add dry ingredients. In a medium bowl, combine 4 cups of all-purpose flour, 2 teaspoons of fine sea salt, and 2 teaspoons of cream of tartar. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Fold in chocolate chips. Pour 2 cups of white chocolate chips into the mixture and fold in using a rubber spatula.
- Prepare the pan. Spread the batter evenly into a prepared pan (a 9×13 light metal or glass pan lined with parchment paper and sprayed with cooking spray).
- Bake the blondies. Bake in the preheated oven for 30 minutes, or until the top is golden brown.
- Cool and slice. Remove the blondies from the oven and allow them to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
How to Store Blondies
Store these blondies in an airtight container at room temperature for up to a week. For longer storage, wrap them in plastic wrap and freeze for up to 3 months.
You can make the blondie batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld and can make for even better blondies.
Serving Suggestions
These chewy blondies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream for an extra indulgent treat. They’re great for a bake sale, personal consumption, or just because!
Fun Fact
Did you know that blondies are often referred to as “blonde brownies”? They share many of the same ingredients as brownies but swap the cocoa powder for vanilla extract and white chocolate chips, resulting in a deliciously different treat.
Recommended Products
Why make blondies?
These chewy blondies are ideal for anytime you crave a sweet treat. Whether it’s for a bake sale, family gathering, or simply a cozy night in, this recipe is a must-try. They also make a fantastic dessert for personal consumption or as a gift for friends and family.
This blondie recipe combines the best elements of a brownie and a cookie, creating a sweet treat that’s hard to resist. The rich vanilla flavor from the vanilla extract pairs beautifully with the delicious brown sugar and white chocolate chips, making these blondies perfect for any occasion. Plus, they’re quick and easy to make, with simple steps that even beginners can follow.
Enjoy making these delightful and delicious blondies. With their rich flavors and perfect texture, these blondies are sure to become a favorite in your household!
FAQs
Can I use different types of chocolate chips in blondies?
Absolutely! While this recipe calls for white chocolate chips, you can easily substitute them with milk chocolate chips, semi-sweet chocolate chips, or even dark chocolate. You can also add butterscotch chips or peanut butter chips for a unique twist.
How do I store blondies to keep them fresh?
Store your blondies in an airtight container at room temperature. They will stay fresh for up to a week. You can also wrap them in plastic wrap and store them in the freezer for longer preservation.
Why should I use browned butter in blondies?
Browned butter adds a rich, nutty flavor to the blondies, enhancing the overall taste and creating a more complex flavor profile. It’s the key to making browned butter blondies that are truly exceptional.
How do I know when blondies are done baking?
The blondies should be golden brown on top and just set in the center. A toothpick inserted into the center should come out with a few moist crumbs but not wet batter. The baking time may vary slightly depending on your oven and the type of baking dish you use.
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The Best Blondies
Ingredients
- 2 cup unsalted butter **Browned
- 2 cup brown sugar
- 1 cup granulated sugar
- 4 tsp vanilla extract
- 4 eggs
- 4 cups all-purpose flour
- 2 tsp fine sea salt
- 2 tsp cream of tartar
- 2 cup white chocolate chips
Instructions
- Preheat your oven to 350 degrees
- In a small saucepan over medium heat melt and brown your butter. A good trick is once the butter stops making popping sounds, it is done and should be immediately taken off the heat.
- In a large mixing bowl, combine the hot butter, brown sugar, and granulated sugar. Mix until combined.
- Add the vanilla and eggs, stir until combined.
- Add the flour, salt & cream of tartar. Mix until the dough forms.
- Pour the white chocolate chips into the mixture and fold in
- Spread the batter out onto a sprayed and parchment paper lined 9×13 pan
- Bake for 30 minutes.
- Remove and allow to cool for 10 minutes before slicing.
Nutrition
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