Browned Butter Blondies

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Brown Butter Blondies have a delicious caramel flavor mixed with toasted pecans and rich chocolate chips.

In the debate between which is better, brownies or blondies, I am strongly in the blondie camp.   Sure I like a good brownie but I’d rather have a good blondie any day.

To me a good blondie has a firm exterior but a soft interior.  It can be filled with delicious mix ins and it has to be baked to perfection.

I have a lot of yummy blondie recipes.  My Peanut Butter Cup Blondies are my most popular blondie recipe.  Gluten free?   No problem!  Try these Peanut Butter Gluten Free Blondies.  For a taste from your childhood Peanut Butter and Jelly Blondies can’t be beat.

My personal favorite are these Cadbury Creme Egg Blondies that are great in the spring.  Frosted M&M Blondies can have the frosting and M&M color changed depending on the holiday. There’s also these decadent Chocolate Chip Blondies with M&M’s.   Who can resist these amazing Butterscotch Blondies for a sweet treat?

What is a blondie?

A blondie is a dessert bar that is similar to a brownie but is made with vanilla or butterscotch flavors instead of chocolate. Blondies usually have a rich, buttery, and sweet taste and can be studded with ingredients like nuts or chocolate chips. They have a chewy and dense texture, similar to brownies, and are a delicious treat for those who enjoy a buttery and sweet dessert.

When I saw the recipe for Browned Butter Blondies in my Cook’s Illustrated Magazine I knew I had to make them.  Not only has Cook’s Illustrated never steered me wrong but I’m a sucker for any baked good with browned butter in it.

How do you brown butter?

To make brown butter use a light colored skillet so that you can see when the butter is changing color. Cut the butter into 1 inch pieces and add to the pan. Heat over medium heat, stirring until the butter is melted. The butter will begin to foam and you can gently stir it. Then it will begin to change color. Watch closely because it can go from light colored to burn in a few seconds. You will notice brown specks forming and a nutty smell. The butter will begin to turn golden. As soon as it is a golden brown remove it from the heat and pour it into a heat safe container to stop it from cooking.

I think that the browned butter adds a deep, nutty flavor to baked goods which is totally delicious.  Some people find that it also adds a hint of caramel flavor as well.

In addition to the browned butter this version of blondies has toasted pecans and chocolate chips in it.  Many of the blondies recipes I make have chocolate chips in it and some have had pecans.  I like that the pecans are toasted first in this recipe because it really brings out their flavors in the bars.

Ingredients:

• all purpose flour
• salt
• baking powder
• butter (I like using salted butter when browning butter but you can use unsalted)
• brown sugar (I like light brown sugar but you can use dark brown sugar)
• eggs
• light corn syrup
• vanilla extract (use a good, strong vanilla extract)
• pecan halves, toasted
• chocolate chips (I like semi-sweet but milk chocolate or dark chocolate will work)
• sea salt (optional)

To make the blondies preheat the oven to 350 degrees.  Combine the flour, salt, and baking powder in a medium bowl.  I’ve been using these gorgeous Bamboozle Bamboo mixing bowls and have been loving them. Mix well and set aside.

Heat the butter in a medium skillet over medium high heat.  Cook, swirling the skillet and stirring occasionally, until the butter is golden brown and smells nutty. Remove the skillet from the heat and let cool for 5 minutes.   Transfer to a large bowl.

Add the brown sugar to the warm butter and whisk until combined.  Stir in the eggs, corn syrup, and vanilla.

Add the flour mixture and stir until just combined.  Fold in the pecans and chocolate chips.

Spread the cookie dough into  a 9 x 13 pan and sprinkle with sea salt if desired.   Bake for 35-40 minutes or until the blondies are golden brown and cooked through.

One thing that is totally different in this recipe than any other I’ve made is that there is corn syrup in it.  That’s a new ingredient in blondies for me.

Why do you add corn syrup to the blondies?

Corn syrup helps to retain moisture in baked goods, preventing them from drying out. This can result in blondies with a chewy texture.

These brown butter blondies were amazing.   I made a batch for us at home and they were so good that I made another batch to take into work.

They are golden brown and slightly crisp on the edges but are soft and chewy in the center.  The chocolate chips melt in the cookie for a rich chocolate flavor.  The pecans add flavor and crunch to the bars.  These are definitely a cookie to take to parties and events because they will be gobbled up in minutes!

Browned Butter Blondies

A soft and delicious blondie made with rich chocolate chips, crunchy pecans, and browned butter.

4.94 from 15 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 24 cookies

Author: Hezzi-D

Ingredients

• 2 1/4 c. flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 12 Tablespoons butter
• 1 3/4 c. brown sugar
• 3 eggs
• 1/2 c. corn syrup
• 2 Tablespoons vanilla
• 1 c. pecans toasted and chopped
• 3/4 c. chocolate chips
• 1/2 teaspoon sea optional

Instructions

• Preheat the oven to 350 degrees. Spray a 9 x 13 pan with baking spray. Set aside.
• In a medium bowl combine the flour, salt, and baking powder. Set aside.
• Heat the butter over medium high heat in a skillet. Cook, swirling the skillet and stirring occasionally, until the butter is dark golden brown and smells nutty.
• Remove the skillet from the heat and let cool for 5 minutes. Transfer to a large mixing bowl.
• Add the brown sugar to the hot butter and whisk until combined. Add in the eggs, corn syrup, and vanilla and whisk until smooth.
• Add the flour mixture to the butter mixture and stir until combined.
• Fold in the pecans and chocolate chips.
• Pour the batter into the prepared pan and sprinkle with sea salt.
• Bake for 35-40 minutes, rotating the pan halfway through baking, until the top is golden brown.
• Let the blondies cool completely. Cut into 24 bars and serve.

Notes

Recipe from Cook's Illustrated Magazine, January & February 2019.