Brown Butter Sugar Cookie Blondies
Brown butter changes everything about regular blondies. You get this nutty, caramel-like flavor that makes them taste way more sophisticated.
They’re chewy like blondies but have that distinctive sugar cookie taste. Perfect when you can’t decide between cookies and bars.
Brown Butter Creates Nutty Depth
Cook butter until it turns golden and smells like toasted hazelnuts. The milk solids will foam up, then settle and turn amber. This takes about 5-7 minutes over medium heat. Let it cool completely before mixing – hot butter will melt your sugar and create a greasy mess instead of proper blondie texture.
Highly Recommended
Room Temperature Eggs Matter
Cold eggs won’t incorporate properly with cooled brown butter. They’ll create lumps and uneven mixing. Pull eggs from the fridge 30 minutes before baking. If you forget, place them in warm water for 5 minutes. Proper temperature eggs create that smooth, glossy batter that bakes into perfect chewy squares.
Underbake for Perfect Chewiness
Pull these when the center still looks slightly underdone. The top should be set but the middle will jiggle just a bit when you shake the pan. They’ll continue cooking in the hot pan for another 10 minutes. Overbaked blondies turn into cake-like disappointment instead of chewy perfection.
Avoiding Dense, Greasy Blondies
- Cool brown butter completely before adding sugar – warm butter creates dense, heavy bars instead of chewy ones.
- Don’t overmix once you add flour. Stir just until no white streaks remain to prevent tough, dense texture.
Frequently Asked Questions
Which type of brown sugar works best here?
Light brown sugar gives the perfect balance. Dark brown sugar makes them too molasses-heavy and competes with the brown butter flavor.
Should I use a glass or metal pan?
Metal conducts heat better and creates more even browning. Glass takes longer to bake and can create soggy centers.
How long do these stay fresh?
Store covered at room temperature for up to 5 days. They actually get chewier and better after the first day.
Editor’s Choice
Brown Butter Sugar Cookie Blondies
Ingredients
Equipment Needed
- 9×13 inch metal baking pan
- Medium saucepan
- Electric mixer
- Wire cooling rack
Instructions
- Prepare pan: Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Brown butter: Place butter in a medium saucepan over medium heat. Cook, stirring constantly, until butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a bowl and cool for 15 minutes.
- Mix wet ingredients: Add both sugars to cooled brown butter. Mix until combined. Beat in eggs one at a time, then vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Add dry ingredients to wet ingredients, stirring just until combined. Fold in chocolate chips if using.
- Bake blondies: Spread batter evenly in prepared pan. Bake for 22-25 minutes, until edges are set but center still looks slightly underdone.
- Cool and cut: Cool completely in pan before cutting into 16 squares. Use parchment overhang to lift out for easier cutting.
Nutrition Facts
Per Serving (1 square)
