Chewy, butterscotch-flavored bars loaded with chocolate chips
Brown Butter Blondies
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
16
16 bars
Difficulty
Easy
Cost
Budget
$
Brown Butter Blondies
Chewy, butterscotch-flavored bars loaded with chocolate chips
★4.2(22)
Chewy, butterscotch-flavored blondies made with brown butter and loaded with chocolate chips. Like a brownie's golden, caramel-kissed cousin.
15m
Prep Time
25m
Cook Time
40m
Total Time
16
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Blondies are brownies' equally delicious cousin — dense, chewy, and packed with brown sugar and butter flavor instead of chocolate. This version takes them up several notches by browning the butter first, which adds a deep, nutty, toffee-like richness that perfectly complements the butterscotch notes.
Loaded with chocolate chips and a generous pinch of flaky salt on top, these blondies hit every note: sweet, salty, chewy, and deeply satisfying. They are the kind of dessert that is dangerous to have in the house because you will find yourself cutting "just one more" thin sliver throughout the day.
They are also incredibly forgiving and come together in one bowl with no mixer required.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Flaky sea salt for topping
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- 2
Brown the butter in a saucepan over medium heat until it smells nutty and turns amber, about 5 minutes. Pour into a large bowl and let cool slightly.
- 3
Stir brown sugar into the brown butter until dissolved. Add egg and vanilla, stirring vigorously until smooth.
- 4
Add flour, baking powder, and salt. Fold until just combined. Fold in chocolate chips.
- 5
Spread batter into prepared pan. Sprinkle with flaky sea salt.
- 6
Bake for 22-25 minutes, until the top is set and golden but a toothpick comes out with moist crumbs.
- 7
Cool completely before cutting into squares.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Dark brown sugarLight brown sugar
Slightly less caramel flavor but still works
Chocolate chipsWhite chocolate chips or butterscotch chips
Both are excellent alternatives
All-purpose flourGluten-free 1:1 flour blend
Works well as a direct substitute
Tips & Storage
Pro Tips
Watch the butter carefully while browning — it goes from golden to burnt very quickly.
Do not overbake. Like brownies, blondies are best when slightly underdone in the center.
Flaky sea salt on top is not optional — it transforms these from good to extraordinary.
Swap chocolate chips for butterscotch chips, white chocolate, or chopped nuts.
Storage
Store in an airtight container at room temperature for up to 4 days.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 blondie) · 16 servings
Calories170
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates24g
Fat8g
Fiber1g
Sugar16g
Sodium70mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between a blondie and a brownie?
- Blondies use brown sugar instead of chocolate for their base flavor. Think of them as a butterscotch-flavored brownie.
- Can I use regular melted butter?
- Yes, though you will miss the nutty depth of brown butter. It is worth the extra 5 minutes.
- Can I double this recipe?
- Yes. Use a 9x13-inch pan and bake for 25-30 minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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