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Chewy Brown Butter Blondies Irresistibly Delicious Treat

by on June 15, 2025

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Get ready for a delightful treat with my Chewy Brown Butter Blondies! These sweet bars have a rich flavor that will make your taste buds dance. I’ll show you how to create the perfect chewy texture and share simple tips for success. Whether you’re a baking pro or just starting, you’ll find easy steps and fun variations to try. Let’s dive into making these irresistibly delicious blondies that everyone will love!

To make these chewy brown butter blondies, you'll need: - 1 cup (2 sticks) unsalted butter - 1 ½ cups packed brown sugar - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup chocolate chips (choose between milk or dark) - ½ cup chopped walnuts (optional) You can make easy swaps for some ingredients: - Use salted butter instead of unsalted. Just skip the added salt. - Swap granulated sugar for coconut sugar for a new twist. - Replace all-purpose flour with gluten-free flour for a gluten-free option. - If you don’t have eggs, use ½ cup unsweetened applesauce per egg. To make these blondies truly special, consider using: - High-quality unsalted butter for the best flavor. - Pure vanilla extract instead of imitation vanilla for depth. - Name-brand chocolate chips for a richer taste. - Fresh walnuts for added crunch and flavor. These choices will enhance your blondies and give them a gourmet touch. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While it heats, prepare a 9x13 inch baking pan. You can grease it with butter or line it with parchment paper. This makes it easy to remove the blondies later. Next, let’s brown the butter. In a medium skillet, melt the sticks of unsalted butter over medium heat. Stir often and watch closely as the butter foams and changes color. This process takes about 5-7 minutes. You want it to turn a nice golden-brown. Once it’s browned, remove it from heat and let it cool slightly. This helps keep your eggs from cooking when added. In a large mixing bowl, combine the brown butter with both sugars: the packed brown sugar and the granulated sugar. Whisk or mix them together until smooth and creamy. Next, add in the two large eggs, one at a time. Mix well after each egg. Finally, stir in the vanilla extract for extra flavor. Now, combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures they mix well. Gradually add this dry mixture to your wet mix. Stir gently until just combined. Avoid over-mixing to keep the blondies chewy. Now fold in the chocolate chips and optional chopped walnuts until evenly distributed. Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes. You’ll know they are done when the edges are light golden brown. A toothpick should come out with a few moist crumbs. After baking, take the pan out of the oven. Let it cool on a wire rack for at least 10 minutes. If you used parchment paper, lift the blondies out for cooling. Once cooled, cut them into squares or rectangles. Enjoy the chewy goodness of your blondies! To get that perfect chewy texture, brown the butter well. This step adds depth and richness. You want it to be golden brown, not burnt. Mix the wet and dry ingredients gently. Over-mixing leads to a denser blondie. Bake until the edges are light brown and a toothpick shows a few moist crumbs. One common mistake is overbaking. If you bake too long, your blondies will dry out. Always cool them for at least 10 minutes before cutting. This helps them set properly. Not using enough brown sugar can also lead to a less chewy texture. Stick with the recipe for the best results. Use a medium-sized skillet for browning the butter. A large mixing bowl is ideal for blending ingredients. A whisk works well for mixing sugars and eggs. I recommend a rubber spatula for folding in the chips and nuts. Lastly, a 9x13 inch baking pan is perfect for even baking. Pro Tips Butter Browning: Ensure you stir the butter continuously while browning to prevent it from burning. The goal is a deep golden color with a nutty aroma. Egg Temperature: Using room temperature eggs will help them incorporate better into the batter, resulting in a smoother texture. Measuring Flour: For the best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures accurate measurements. Cooling Time: Allow the blondies to cool completely before cutting to achieve cleaner edges and prevent them from falling apart. {{image_4}} You can add nuts or dried fruits to your blondies for extra flavor. Walnuts work great, but feel free to try pecans or almonds. If you prefer dried fruits, consider adding raisins or cranberries. These ingredients add texture and burst of flavor. Just fold in about half a cup along with the chocolate chips. You will enjoy the added crunch or chewiness. Enhancing flavors can take your blondies up a notch. Try adding spices like cinnamon or nutmeg for warmth. A touch of sea salt can deepen the sweet flavor. For an exciting twist, use almond or hazelnut extract instead of vanilla. Just one teaspoon can change the whole taste profile. Experiment with these flavors to find your perfect combination. Chocolate is a classic addition to blondies. You can switch up the type of chocolate chips you use. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. For a fun twist, chop up your favorite chocolate bar instead. Toss in white chocolate chips or even butterscotch chips for a different flavor. Mixing different types of chocolate can create a layered taste experience in every bite. To keep your blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay good for about 3 to 5 days at room temperature. If you want them to last longer, consider refrigerating them for up to a week. If you want to freeze your blondies, let them cool completely. Once cool, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for about 2 to 3 months. When you're ready to enjoy, simply thaw them at room temperature. To reheat your blondies, you can use the microwave or the oven. For the microwave, heat for about 10-15 seconds. Check to see if they are warm enough. If you prefer the oven, preheat it to 350°F (175°C) and warm them for about 5-10 minutes. This will make them soft and gooey again, just like fresh! The key to chewy blondies lies in the ingredients and mixing method. The brown sugar adds moisture and a rich flavor. The melted brown butter gives a nutty taste and helps create a soft texture. Mixing the wet and dry ingredients gently is crucial. If you over-mix, the blondies can become tough. The slight underbaking also helps keep them chewy. Yes, you can swap sugars! Using all brown sugar makes them richer and chewier. If you prefer a lighter flavor, you can use all granulated sugar. Mixing both sugars gives a balanced sweetness. Just remember that brown sugar is moist, while granulated sugar is dry. This balance impacts the final texture. Check your blondies around the 20-minute mark. The edges should turn light golden brown. Insert a toothpick in the center; it should come out with a few moist crumbs. If it’s too wet, bake a bit longer. You want them firm but still soft to ensure chewiness. You can use margarine or coconut oil as a substitute. However, the flavor will change. Margarine lacks the rich taste of brown butter. Coconut oil adds a hint of coconut. If you want the same richness, try using ghee. Ghee is clarified butter, and it gives a similar flavor profile. In this post, we covered the key ingredients for making delicious blondies, along with useful substitutions. You learned step-by-step how to bake and cool them for the best texture. I shared tips to avoid common mistakes and enhance flavors, plus how to store your treats properly. Remember, blondies should be chewy and full of flavor. Don’t hesitate to experiment with different add-ins. Happy baking, and enjoy your sweet treats!

Why I Love This Recipe

  1. Rich Flavor: The brown butter adds a nutty depth that elevates the classic blondie taste.
  2. Chewy Texture: The combination of sugars and the right baking time creates the perfect chewy consistency.
  3. Customizable: You can easily swap in your favorite mix-ins like nuts or different types of chocolate.
  4. Quick to Make: With a total time of just 40 minutes, you can satisfy your sweet tooth in no time!

Ingredients

List of Ingredients

To make these chewy brown butter blondies, you’ll need:

– 1 cup (2 sticks) unsalted butter

– 1 ½ cups packed brown sugar

– ½ cup granulated sugar

– 2 large eggs

– 2 teaspoons vanilla extract

– 2 cups all-purpose flour

– 1 teaspoon baking powder

– ½ teaspoon baking soda

– ½ teaspoon salt

– 1 cup chocolate chips (choose between milk or dark)

– ½ cup chopped walnuts (optional)

Substitutions for Common Ingredients

You can make easy swaps for some ingredients:

– Use salted butter instead of unsalted. Just skip the added salt.

– Swap granulated sugar for coconut sugar for a new twist.

– Replace all-purpose flour with gluten-free flour for a gluten-free option.

– If you don’t have eggs, use ½ cup unsweetened applesauce per egg.

Recommended Quality Ingredients

To make these blondies truly special, consider using:

– High-quality unsalted butter for the best flavor.

– Pure vanilla extract instead of imitation vanilla for depth.

– Name-brand chocolate chips for a richer taste.

– Fresh walnuts for added crunch and flavor.

These choices will enhance your blondies and give them a gourmet touch.

Step-by-Step Instructions

Preheating the Oven

Start by preheating your oven to 350°F (175°C). This step is key for even baking. While it heats, prepare a 9×13 inch baking pan. You can grease it with butter or line it with parchment paper. This makes it easy to remove the blondies later.

Browning the Butter

Next, let’s brown the butter. In a medium skillet, melt the sticks of unsalted butter over medium heat. Stir often and watch closely as the butter foams and changes color. This process takes about 5-7 minutes. You want it to turn a nice golden-brown. Once it’s browned, remove it from heat and let it cool slightly. This helps keep your eggs from cooking when added.

Mixing the Batter

In a large mixing bowl, combine the brown butter with both sugars: the packed brown sugar and the granulated sugar. Whisk or mix them together until smooth and creamy. Next, add in the two large eggs, one at a time. Mix well after each egg. Finally, stir in the vanilla extract for extra flavor.

Baking Process

Now, combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures they mix well. Gradually add this dry mixture to your wet mix. Stir gently until just combined. Avoid over-mixing to keep the blondies chewy. Now fold in the chocolate chips and optional chopped walnuts until evenly distributed.

Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes. You’ll know they are done when the edges are light golden brown. A toothpick should come out with a few moist crumbs.

Cooling and Cutting Blondies

After baking, take the pan out of the oven. Let it cool on a wire rack for at least 10 minutes. If you used parchment paper, lift the blondies out for cooling. Once cooled, cut them into squares or rectangles. Enjoy the chewy goodness of your blondies!

Tips & Tricks

Achieving the Perfect Chewy Texture

To get that perfect chewy texture, brown the butter well. This step adds depth and richness. You want it to be golden brown, not burnt. Mix the wet and dry ingredients gently. Over-mixing leads to a denser blondie. Bake until the edges are light brown and a toothpick shows a few moist crumbs.

Common Mistakes to Avoid

One common mistake is overbaking. If you bake too long, your blondies will dry out. Always cool them for at least 10 minutes before cutting. This helps them set properly. Not using enough brown sugar can also lead to a less chewy texture. Stick with the recipe for the best results.

Tools and Equipment Recommendations

Use a medium-sized skillet for browning the butter. A large mixing bowl is ideal for blending ingredients. A whisk works well for mixing sugars and eggs. I recommend a rubber spatula for folding in the chips and nuts. Lastly, a 9×13 inch baking pan is perfect for even baking.

Pro Tips

  1. Butter Browning: Ensure you stir the butter continuously while browning to prevent it from burning. The goal is a deep golden color with a nutty aroma.
  2. Egg Temperature: Using room temperature eggs will help them incorporate better into the batter, resulting in a smoother texture.
  3. Measuring Flour: For the best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures accurate measurements.
  4. Cooling Time: Allow the blondies to cool completely before cutting to achieve cleaner edges and prevent them from falling apart.

Variations

Adding Nuts or Dried Fruits

You can add nuts or dried fruits to your blondies for extra flavor. Walnuts work great, but feel free to try pecans or almonds. If you prefer dried fruits, consider adding raisins or cranberries. These ingredients add texture and burst of flavor. Just fold in about half a cup along with the chocolate chips. You will enjoy the added crunch or chewiness.

Flavor Enhancements (e.g., spices or extracts)

Enhancing flavors can take your blondies up a notch. Try adding spices like cinnamon or nutmeg for warmth. A touch of sea salt can deepen the sweet flavor. For an exciting twist, use almond or hazelnut extract instead of vanilla. Just one teaspoon can change the whole taste profile. Experiment with these flavors to find your perfect combination.

Chocolate Variations

Chocolate is a classic addition to blondies. You can switch up the type of chocolate chips you use. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. For a fun twist, chop up your favorite chocolate bar instead. Toss in white chocolate chips or even butterscotch chips for a different flavor. Mixing different types of chocolate can create a layered taste experience in every bite.

Storage Info

How to Store Leftover Blondies

To keep your blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay good for about 3 to 5 days at room temperature. If you want them to last longer, consider refrigerating them for up to a week.

Freezing Instructions

If you want to freeze your blondies, let them cool completely. Once cool, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for about 2 to 3 months. When you’re ready to enjoy, simply thaw them at room temperature.

Tips for Reheating

To reheat your blondies, you can use the microwave or the oven. For the microwave, heat for about 10-15 seconds. Check to see if they are warm enough. If you prefer the oven, preheat it to 350°F (175°C) and warm them for about 5-10 minutes. This will make them soft and gooey again, just like fresh!

FAQs

What Makes These Blondies Chewy?

The key to chewy blondies lies in the ingredients and mixing method. The brown sugar adds moisture and a rich flavor. The melted brown butter gives a nutty taste and helps create a soft texture. Mixing the wet and dry ingredients gently is crucial. If you over-mix, the blondies can become tough. The slight underbaking also helps keep them chewy.

Can I Use Different Sugars?

Yes, you can swap sugars! Using all brown sugar makes them richer and chewier. If you prefer a lighter flavor, you can use all granulated sugar. Mixing both sugars gives a balanced sweetness. Just remember that brown sugar is moist, while granulated sugar is dry. This balance impacts the final texture.

How Do I Know When the Blondies Are Done?

Check your blondies around the 20-minute mark. The edges should turn light golden brown. Insert a toothpick in the center; it should come out with a few moist crumbs. If it’s too wet, bake a bit longer. You want them firm but still soft to ensure chewiness.

Can I Substitute the Butter?

You can use margarine or coconut oil as a substitute. However, the flavor will change. Margarine lacks the rich taste of brown butter. Coconut oil adds a hint of coconut. If you want the same richness, try using ghee. Ghee is clarified butter, and it gives a similar flavor profile.

In this post, we covered the key ingredients for making delicious blondies, along with useful substitutions. You learned step-by-step how to bake and cool them for the best texture. I shared tips to avoid common mistakes and enhance flavors, plus how to store your treats properly.

Remember, blondies should be chewy and full of flavor. Don’t hesitate to experiment with different add-ins. Happy baking, and enjoy your sweet treat

To make these chewy brown butter blondies, you'll need: - 1 cup (2 sticks) unsalted butter - 1 ½ cups packed brown sugar - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup chocolate chips (choose between milk or dark) - ½ cup chopped walnuts (optional) You can make easy swaps for some ingredients: - Use salted butter instead of unsalted. Just skip the added salt. - Swap granulated sugar for coconut sugar for a new twist. - Replace all-purpose flour with gluten-free flour for a gluten-free option. - If you don’t have eggs, use ½ cup unsweetened applesauce per egg. To make these blondies truly special, consider using: - High-quality unsalted butter for the best flavor. - Pure vanilla extract instead of imitation vanilla for depth. - Name-brand chocolate chips for a richer taste. - Fresh walnuts for added crunch and flavor. These choices will enhance your blondies and give them a gourmet touch. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While it heats, prepare a 9x13 inch baking pan. You can grease it with butter or line it with parchment paper. This makes it easy to remove the blondies later. Next, let’s brown the butter. In a medium skillet, melt the sticks of unsalted butter over medium heat. Stir often and watch closely as the butter foams and changes color. This process takes about 5-7 minutes. You want it to turn a nice golden-brown. Once it’s browned, remove it from heat and let it cool slightly. This helps keep your eggs from cooking when added. In a large mixing bowl, combine the brown butter with both sugars: the packed brown sugar and the granulated sugar. Whisk or mix them together until smooth and creamy. Next, add in the two large eggs, one at a time. Mix well after each egg. Finally, stir in the vanilla extract for extra flavor. Now, combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures they mix well. Gradually add this dry mixture to your wet mix. Stir gently until just combined. Avoid over-mixing to keep the blondies chewy. Now fold in the chocolate chips and optional chopped walnuts until evenly distributed. Pour the batter into your prepared pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes. You’ll know they are done when the edges are light golden brown. A toothpick should come out with a few moist crumbs. After baking, take the pan out of the oven. Let it cool on a wire rack for at least 10 minutes. If you used parchment paper, lift the blondies out for cooling. Once cooled, cut them into squares or rectangles. Enjoy the chewy goodness of your blondies! To get that perfect chewy texture, brown the butter well. This step adds depth and richness. You want it to be golden brown, not burnt. Mix the wet and dry ingredients gently. Over-mixing leads to a denser blondie. Bake until the edges are light brown and a toothpick shows a few moist crumbs. One common mistake is overbaking. If you bake too long, your blondies will dry out. Always cool them for at least 10 minutes before cutting. This helps them set properly. Not using enough brown sugar can also lead to a less chewy texture. Stick with the recipe for the best results. Use a medium-sized skillet for browning the butter. A large mixing bowl is ideal for blending ingredients. A whisk works well for mixing sugars and eggs. I recommend a rubber spatula for folding in the chips and nuts. Lastly, a 9x13 inch baking pan is perfect for even baking. Pro Tips Butter Browning: Ensure you stir the butter continuously while browning to prevent it from burning. The goal is a deep golden color with a nutty aroma. Egg Temperature: Using room temperature eggs will help them incorporate better into the batter, resulting in a smoother texture. Measuring Flour: For the best results, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures accurate measurements. Cooling Time: Allow the blondies to cool completely before cutting to achieve cleaner edges and prevent them from falling apart. {{image_4}} You can add nuts or dried fruits to your blondies for extra flavor. Walnuts work great, but feel free to try pecans or almonds. If you prefer dried fruits, consider adding raisins or cranberries. These ingredients add texture and burst of flavor. Just fold in about half a cup along with the chocolate chips. You will enjoy the added crunch or chewiness. Enhancing flavors can take your blondies up a notch. Try adding spices like cinnamon or nutmeg for warmth. A touch of sea salt can deepen the sweet flavor. For an exciting twist, use almond or hazelnut extract instead of vanilla. Just one teaspoon can change the whole taste profile. Experiment with these flavors to find your perfect combination. Chocolate is a classic addition to blondies. You can switch up the type of chocolate chips you use. Dark chocolate gives a rich taste, while milk chocolate adds sweetness. For a fun twist, chop up your favorite chocolate bar instead. Toss in white chocolate chips or even butterscotch chips for a different flavor. Mixing different types of chocolate can create a layered taste experience in every bite. To keep your blondies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. They will stay good for about 3 to 5 days at room temperature. If you want them to last longer, consider refrigerating them for up to a week. If you want to freeze your blondies, let them cool completely. Once cool, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can stay in the freezer for about 2 to 3 months. When you're ready to enjoy, simply thaw them at room temperature. To reheat your blondies, you can use the microwave or the oven. For the microwave, heat for about 10-15 seconds. Check to see if they are warm enough. If you prefer the oven, preheat it to 350°F (175°C) and warm them for about 5-10 minutes. This will make them soft and gooey again, just like fresh! The key to chewy blondies lies in the ingredients and mixing method. The brown sugar adds moisture and a rich flavor. The melted brown butter gives a nutty taste and helps create a soft texture. Mixing the wet and dry ingredients gently is crucial. If you over-mix, the blondies can become tough. The slight underbaking also helps keep them chewy. Yes, you can swap sugars! Using all brown sugar makes them richer and chewier. If you prefer a lighter flavor, you can use all granulated sugar. Mixing both sugars gives a balanced sweetness. Just remember that brown sugar is moist, while granulated sugar is dry. This balance impacts the final texture. Check your blondies around the 20-minute mark. The edges should turn light golden brown. Insert a toothpick in the center; it should come out with a few moist crumbs. If it’s too wet, bake a bit longer. You want them firm but still soft to ensure chewiness. You can use margarine or coconut oil as a substitute. However, the flavor will change. Margarine lacks the rich taste of brown butter. Coconut oil adds a hint of coconut. If you want the same richness, try using ghee. Ghee is clarified butter, and it gives a similar flavor profile. In this post, we covered the key ingredients for making delicious blondies, along with useful substitutions. You learned step-by-step how to bake and cool them for the best texture. I shared tips to avoid common mistakes and enhance flavors, plus how to store your treats properly. Remember, blondies should be chewy and full of flavor. Don’t hesitate to experiment with different add-ins. Happy baking, and enjoy your sweet treats!

Chewy Brown Butter Blondies

Deliciously chewy blondies made with brown butter, sugars, and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 1.5 cups packed brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup chocolate chips
  • 0.5 cup chopped walnuts (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper.
  • In a medium-sized skillet, melt the sticks of butter over medium heat, stirring frequently until it turns golden-brown (about 5-7 minutes). Let it cool slightly.
  • In a large mixing bowl, combine the brown butter with both the packed brown sugar and granulated sugar. Blend until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  • Gradually incorporate the dry mixture into the wet ingredients, stirring gently until just combined.
  • Fold in the chocolate chips and chopped walnuts, ensuring they are evenly distributed.
  • Pour the batter into the prepared baking pan and spread it into an even layer. Bake for 20-25 minutes until the edges are light golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
  • Let the pan cool on a wire rack for at least 10 minutes. If using parchment paper, lift the blondies out for cooling. Cut into squares or rectangles.

Notes

For an extra delightful experience, serve warm with a scoop of creamy vanilla ice cream or drizzle with rich caramel sauce.
Keyword blondies, brown butter, chocolate chips, dessert

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