Browned Butter Blondie
I’ve made these browned butter blondies more times than I can count. They’re chewy, buttery bars with that toasty, nutty flavor only browned butter can lend. Toss in M&M’s or chocolate chips and you get a bakery-style treat that’s perfect for potlucks, school lunches, or a quick weekend bake when you want something comforting but a little elevated—think blondie meets caramel candy. If you enjoy buttery desserts with deep caramel notes, you’ll also like this take on a butter pecan cake.
Why you’ll love this dish
Browned butter blondies turn a simple cookie-bar into something complex and cozy. The butter is cooked until the milk solids caramelize, which adds depth without extra ingredients. These bars are crowd-pleasers: kid-approved when you use M&M’s, and sophisticated enough for a coffee date.
“The browned butter gives these blondies a caramel-like backbone—fudgy center, crisp edges, and a sprinkle of fun with chocolate.” — home baker review
This recipe is great when you want:
- A quick bake for a last-minute gathering.
- A make-ahead dessert that travels well.
- A base you can easily customize with nuts, swirls, or different mix-ins.
You might compare the rich butter notes to other nut-forward desserts. For another buttery, crowd-pleasing option check this butter pecan cake.
Step-by-step overview
Before you start: you’ll brown the butter, combine it with brown sugar, add eggs and vanilla, fold in dry ingredients, and stir in chocolate or M&M’s. The batter goes into a lined 9×13 pan and bakes about 25–30 minutes. Expect a shiny, slightly crackled top and a fudgy interior if you pull it at “moist crumb” doneness. Browning the butter is the only extra technique here, and it’s quick—about 6–8 minutes on medium heat.
What you’ll need
- 1 cup unsalted butter (browned)
- 2 cups brown sugar (light or dark)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup M&M’s or chocolate chips
Ingredient notes and substitutions:
- Unsalted butter is recommended so you control salt. Use salted if that’s all you have and reduce added salt to 1/4 tsp.
- Brown sugar adds moisture and a hint of molasses. You can use 1 3/4 cups packed + 1/4 cup white sugar if needed, but texture shifts slightly.
- For a nutty twist, fold in 1/2 cup chopped pecans. (If you want an entirely different dessert with a similar buttery profile, try this butter pecan praline poke cake.)
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang to lift the blondies out later. Grease the parchment lightly.
- Melt the butter in a light-colored saucepan over medium heat. Stir or swirl frequently. The butter will foam, then subside and turn golden brown. Watch the milk solids—when they’re evenly browned and the aroma is nutty, remove the pan from heat. Transfer the butter to a heatproof bowl and cool 5–10 minutes.
- Whisk the browned butter and brown sugar together until smooth and slightly glossy.
- Add eggs one at a time, whisking each until incorporated. Stir in the vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture in two additions. Mix until just combined—do not overwork.
- Fold in M&M’s or chocolate chips.
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake 25–30 minutes. The edges should be set and golden. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
- Cool completely in the pan on a rack before lifting out and slicing into bars.
Best ways to enjoy it
- Warm with a scoop of vanilla ice cream or salted caramel gelato for contrast.
- Dust with powdered sugar and add flaky sea salt before serving for a gourmet finish.
- Pack squares into lunch boxes—wrap individually to keep fudginess intact.
- Pair with a bright herbal tea; the nuttiness of these blondies pairs nicely with a floral brew like butterfly pea flower herbal tea for a pretty, palate-cleansing contrast.
Storage and reheating tips
- Room temperature: Store cut blondies in an airtight container for up to 3–4 days.
- Refrigerator: Keep in a sealed container up to 7 days. Bring to room temperature before serving for best texture.
- Freezing: Wrap individual bars in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: Microwave a single bar 8–12 seconds for a warm, gooey center. Reheat multiple bars in a low oven (300°F/150°C) for 5–8 minutes.
Always cool completely before storing to prevent condensation and sogginess.
Pro chef tips
- Brown the butter in a light pan so you can see color changes. Don’t walk away—butter can go from browned to burned quickly.
- Transfer the browned butter out of the hot pan to stop cooking. Leaving it in the pan will carryover-cook the milk solids.
- Use room-temperature eggs to help the batter emulsify and stay glossy.
- Don’t overmix once the flour goes in. Overworking develops gluten and can make blondies cakey.
- If you want crisp edges, bake on the middle rack and slide a baking sheet under the pan to reflect heat.
- For a visually fun cross-section, press a few extra M&M’s onto the top of the batter before baking.
- If you’re curious about pairing flavors and beverages, resources on floral herbal teas can inspire interesting beverage matches—see this butterfly pea flower herbal tea article for ideas.
Creative twists
- Salted caramel swirl: Drop spoonfuls of softened caramel on the batter and swirl with a knife before baking.
- Nut-forward: Fold in 1/2 cup toasted pecans or walnuts for crunch.
- Gluten-free: Substitute 1:1 gluten-free flour blend; add a tablespoon of milk if batter seems thick.
- Vegan: Use dairy-free butter and replace each egg with a flax “egg” (1 tbsp flax + 3 tbsp water per egg). Texture will be slightly different—more cakey.
- Brown sugar swap: Try dark brown sugar for a deeper molasses note.
- Double-chocolate: Use half cocoa powder in the dry mix and add white chocolate chips for contrast.
Your questions answered
Q: How do I know when the butter is properly browned?
A: Watch for the foam to subside, then for tiny brown specks (caramelized milk solids) to form on the bottom of the pan. The smell should turn nutty and toasty. Remove from heat just before it gets too dark—the carryover heat will finish it.
Q: Can I use salted butter instead of unsalted?
A: Yes. Reduce the added salt to 1/4 teaspoon to avoid oversalting.
Q: Are these blondies cakey or fudgy?
A: Properly mixed and baked to the moist-crumb stage, they’re fudgy in the center with slightly chewy edges. Overbaking leads to a cake-like texture.
Q: Can I freeze the batter or the baked blondies?
A: Freeze baked, fully cooled bars (individually wrapped) up to 3 months. I don’t recommend freezing raw batter because texture can change after thawing.
Q: What’s the best way to get clean slices?
A: Chill the blondies for 30–60 minutes first, then use a sharp knife wiped clean between cuts. For extra precision, warm the knife in hot water, dry it, and slice in long, confident strokes.
Browned Butter Blondies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment, leaving an overhang to lift the blondies out later. Grease the parchment lightly.
- Melt the butter in a light-colored saucepan over medium heat, stirring or swirling frequently until the butter turns golden brown and has a nutty aroma.
- Transfer the browned butter to a heatproof bowl and cool for 5–10 minutes.
- Whisk the browned butter and brown sugar together until smooth and slightly glossy.
- Add eggs one at a time, whisking each until incorporated. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture in two additions, mixing until just combined—do not overwork.
- Fold in M&M's or chocolate chips.
- Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
- Bake for 25–30 minutes, until the edges are set and golden. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
- Cool completely in the pan on a rack before lifting out and slicing into bars.
