Bake or Break

Brown Butter Blondies

Brown Butter Blondies up the blondies ante with nutty, delicious brown butter, toffee, and nuts! - Bake or Break

I tend to become utterly engrossed in things I love. That is how I’ve ended up hoarding cookbooks, dreaming of Yankees season tickets, living in New York City, and, of course, writing and baking for this blog.

One of my current obsessions is browned butter. I’ve tried not to overwhelm all of you with it, but it’s been popping up on BoB rather frequently.

Brown Butter Blondies up the blondies ante with nutty, delicious brown butter, toffee, and nuts. Bake or Break

This weekend, as Quinn and I stuck close to home during and after the East Coast’s winter storm, I spent a lot of time cooking. With all that kitchen time logged, I longed to bake something simple.

When I’m thinking simple, my thoughts usually turn to brownies and bars. No scooping dough, no glazing or frosting. Just one pan of deliciousness. I came across this recipe and immediately knew I had a winner.

Brown Butter Blondies up the blondies ante with nutty, delicious brown butter, toffee, and nuts! - Bake or Break

Browned butter kicks off the festivities with its nutty goodness. From there, you’re in traditional blondie territory. I stirred in some toffee bits and chopped cashews for a little extra flavor.

We thoroughly enjoyed these blondies. The browned butter takes traditional blondies and turns them into something very, very special. There’s a tad more effort involved in browning butter versus just melting it, but it’s absolutely worth it.

Brown Butter Blondies

Yield 24 2-inch bars
Prep Time 25 minutes
Cook Time 45 minutes
Brown Butter Blondies up the blondies ante with nutty, delicious brown butter, toffee, and nuts! - Bake or Break

Ingredients

  • 1 & 1/4 cups unsalted butter
  • 2 & 1/4 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 & 1/2 teaspoons salt
  • 2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 2 & 1/2 teaspoons vanilla extract
  • 1 cup chopped cashews
  • 1 cup toffee bits
  •  

Instructions

  1. Place butter in a saucepan. Cook over medium heat. Once butter begins to foam, continue cooking until brown specks form beneath the foam. Butter will have a nutty aroma. Remove from heat and transfer to a large mixing bowl to cool.
  2. Preheat oven to 350°. Grease a 9"x 13"x 2" baking pan. Line bottom with parchment paper. Grease paper.
  3. Sift together flour, baking powder, and salt. Set aside.
  4. Add brown sugar and sugar to cooled butter. Stir to combine.
  5. Add eggs. Using an electric mixer on medium speed, beat until light and fluffy. Mix in vanilla.
  6. Reduce mixer speed to low and add flour in 3 portions, mixing just until combined after each addition. Stir in cashews and toffee bits.
  7. Transfer batter to prepared pan. Bake 35-40 minutes, or until a pick inserted into the center comes out clean. Cool completely in pan on wire rack.
  8. Place a cutting board over the pan and flip over to release blondies. Remove parchment paper. Cut into bars using a sharp knife (or cookie cutters).

Notes

Store in an airtight container at room temperature for up to 3 days.

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    15 Comments on “Brown Butter Blondies”

  1. wow these would be perfect to make for valentines day. they look so delicious

  2. Looove the look of these! So easy, and tasty looking!

  3. these look so perfect! and i love the cashew/toffee/browned butter combo

  4. The look delicious! Do you celebrate pancake day in America, or is it an English tradition? I’ve done a blog post of different pancake recipes and ideas if you need inspiration!

  5. I have found that most blondies are somewhat dry. Are these more moist? They certainly look it!

  6. Hi, Angie! I know what you mean. Some blondies are dry and crumbly. Unless these get overbaked, they are dense but moist.

  7. Brown butter makes everything better!

  8. These look delicious! I love the sound of toffee pieces with brown butter

  9. I’m always looking for a good recipe for blondies… can’t wait to try this one!

  10. This looks AMAZING! How do you cut the recipe down for an 8″ x 8″ pan?

  11. Dan, you can halve the recipe for an 8-inch square pan. To get half an egg, light beat the egg in a small measuring cup and use half of the liquid.

  12. I totally look forrwad to family coming to just get a little break (which usually means I just spend more uninterrupted time in the kitchen than usual). Hope you have a very Merry Christmas!

  13. I SO like these. I haven’t gotten them baked yet but they smell and taste so great raw I can only imagine what they will be like after being baked. Thanks for a KEEPER recipe!

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