Brown Butter Blondies

Once I discovered the magic of brown butter, there was no going back. That toasty, nutty flavor instantly transforms anything it touches, including these simple, crowd-pleasing blondies. If you love an easy bar dessert with big flavor, you’re in the right place.

This recipe starts with brown butter, adds a mix of brown sugar and vanilla for warmth, and finishes with toffee bits and crunchy nuts for good measure. No need to fuss with scooping or frosting. Just bake, slice, and enjoy!

Why You’ll Love These Brown Butter Blondies

• Big flavor, simple steps. Brown butter adds richness without complicating the recipe.
• One pan, no fuss. Bar cookies are perfect when you want something homemade without a lot of work.
• Perfect texture. Moist, chewy centers with just the right amount of crunch from toffee and nuts.
• Great for sharing. These blondies travel well and slice beautifully. Ideal for gatherings or bake sales.

Key Ingredients

Scroll to the recipe card at the bottom of the post for ingredient amounts and full instructions. Here are a few notes about what you’ll need to make these blondies.

• Unsalted butter – Browning the butter brings out a rich, nutty flavor that makes these blondies stand out. (See my tips for how to brown butter below.)
• All-purpose flour – Measure by weight or use the spoon and sweep method for accuracy.
• Baking powder + salt – Just the right amount for lift and balance.
• Light brown sugar – Adds moisture and complements the brown butter. Dark brown sugar can work, but it may overshadow the butter’s flavor.
• Granulated sugar – Balances the sweetness and texture.
• Eggs – Let them come to room temperature before mixing for smoother batter.
• Vanilla extract – A little goes a long way in enhancing the warm, toasty flavor.
• Add-ins – I love using toffee bits and chopped nuts like cashews or pecans. Feel free to mix in your favorites, just keep the total to about 2 cups.

How to Make Brown Butter Blondies

Even with the extra step of browning the butter, these blondies are wonderfully straightforward. Perfect for bakers of all experience levels! Here’s what to expect.

Brown the butter
Browning the butter deepens its flavor and adds a rich, nutty note to the blondies. Cook the butter over medium heat until it foams and golden brown bits form on the bottom of the pan. Once it smells nutty and the foaming has mostly subsided, take it off the heat. Transfer to a large mixing bowl and let it cool slightly. Warm is fine, but you don’t want it hot or it may scramble the eggs.

Prep your pan and oven
A 9”x13” pan gives you a classic bar thickness. Lining it with parchment makes it easy to lift the bars out cleanly for cutting. A light greasing helps prevent sticking, even with the parchment. Preheat the oven to 350°F.

Mix the dry ingredients
Whisking the flour, baking powder, and salt together first helps them incorporate evenly into the batter without over-mixing later.

Mix the wet ingredients
Add both sugars to the cooled brown butter and stir to combine. Then beat in the eggs until the mixture is light and fluffy. This adds a little lift and makes for a softer blondie. Mix in the vanilla for that extra warm depth.

Finish the batter
With the mixer on low, add the dry ingredients in three parts, mixing just until combined. Stir in your add-ins—nuts, toffee bits, or anything you like.

Bake and cool
Spread the batter evenly in the pan and bake until the top looks set and a pick inserted in the center comes out clean or with just a few moist crumbs. Let the bars cool completely in the pan so they firm up and slice cleanly.

Variations and Serving Ideas

These brown butter blondies are endlessly adaptable. Here are a few favorite ways to switch things up or dress them up:

• Chocolate chips. A classic choice! Swap in semisweet, dark, or even milk chocolate chips for some (or all) of the add-ins.
• Mix of nuts. Use whatever you have on hand—pecans, cashews, hazelnuts, almonds. A combo adds great texture and flavor.
• Flavored baking chips. Try butterscotch, peanut butter, or white chocolate chips for a fun twist.
• Flaky salt. A sprinkle of sea salt on top right after baking adds a great contrast to the sweet, rich flavor.
• Chocolate drizzle. Let the blondies cool, then drizzle with melted dark chocolate for a more dressed-up dessert.
• Serve à la mode. Warm up a bar and top with a scoop of vanilla ice cream (plus caramel or hot fudge if you’re going all in!).

How to Store

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature or briefly warm in the microwave for that just-baked texture.

Blondies That Go the Extra Mile

If you love rich, chewy blondies with a little something extra, these brown butter blondies are sure to become a favorite. With simple ingredients and easy prep, they’re perfect for everything from casual baking days to sharing with friends. Don’t forget to stash a few for yourself before they disappear!