That step of browning the cup of sweet, creamy butter in these — yes, cup — equals velvety, buttery splendor.
Butter is delicious enough, but browned butter is a whole other story. Only some people know its delicious, heady, richness. It’s a purer butter that brings a deeper, more prominent butter flavor and tenderness to dishes and gives them a bit more dewiness as well, like a rich, fudge-y butterscotch cake.
In fact, butter is one of those ingredients that does nothing but bring a ton of flavor to every dish. When browned, its powers are exponential. In fact, if there’s a dish that makes people shake their heads in amazement, it’s got to have a ton of butter in it. From Danish with its 400-and-something layers of butter and laminated dough folds to lobster served with that luscious clarified butter. And let’s not forget Eggs Benedict with that oh-so-decadent butter and egg yolk sauce (heavy on the butter, of course) or my favorite pastry in the world: Butterkuchen. If there’s a ton of butter in it, you’re going to hear a lot of “Oh my God!! This is amazing” at whatever event you’re hosting.
And browned butter deepens that experience and flavor.
In fact, you won’t believe the richness browned butter brings to simple brownies and cookies, like these amazing Browned Butter Chocolate Chip Cookies, for example. These are chocolate chip cookies with an even richer butter flavor and delicate crispness that makes them a whole new flavor experience of a chocolate chip cookie.
How to Make Browned Butter With Ease
Many people are scared of browning butter. But if, at first, you don’t succeed… throw it out and try again.
But you won’t have to if you simply do one thing: be patient.
See, the trick is this: just stand there until your butter is browned. This will come together quicker than any ole’ hard-boiled egg. In fact, it happens in about 5 to 8 minutes, tops.
Keep it all about the end game, which is some of the most delicious buttery, sugary, tender, chewy, vanilla-infused blondies you’ve ever tasted.
That step of waiting for the smell to become a bit fragrant—you’ll know it when it happens. It is a bit of a nutty aroma, and if you’ve ever pre-toasted rice or have toasted nuts in a pan for a recipe, you already know what you’re doing.
Turn it off the minute it begins to smell delicious—and if you’ve made it that far, you’ve already won the battle because it’s easy from there if you follow the steps below.
So try these. These Browned Butter Blondies are worth all kinds of trouble—and dim sum! I promise.
How to Make Ahead and Store?
Store these buttery blondies in an airtight container, and they’ll keep well at room temperature for 3 to 5 days. Refrigerating blondies tends to dry them out, but you can freeze them for up to three months. Defrost them on the countertop for 3 to 4 hours until moist and tender again, and warm them in the microwave if you like.
Serving Suggestions
These amazing Browned Butter Blondies would be great after a meal of equally amazing dishes—like this recipe for Perfect Sautéed Shrimp, which I serve atop this luscious and amazingly authentic Carbonara pasta, with succulent shrimp perfectly complementing the pasta and sauce. On the side, this wonderful salad complements every flavor here because bacon pairs with everything: this delicious Layered Bacon Ranch Salad.
Serve these warm with a dish of ice cream and your favorite hot beverage, and you’ll be in vanilla Blondie heaven. If you love this recipe for Browned Butter Blondies, you’ll adore this one for Best Brownies Ever.
Brown Butter Blondies
Ingredients
- 1 cup 2 sticks unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to lift the blondies out easily.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring constantly, until the butter turns a nutty brown color and smells fragrant. Remove from heat and let cool slightly.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk the browned butter and brown sugar until well combined. Add the eggs and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Allow the blondies to cool in the pan on a wire rack before lifting out using the parchment overhang. Cut into squares and serve.
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