Quick browned butter blondies — a chewy, flavor-packed bar you’ll want to make again and again. The nutty, caramel-like notes from browned butter transform a simple blondie into something irresistible, and this recipe is straightforward enough for busy bakers.
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As a busy mom and self-taught baker, I love quick, simple desserts. Blondie bars are a classic comfort treat—almost as timeless as chocolate chip cookies. These browned butter blondies use just eight staple ingredients and deliver an outstanding flavor thanks to the browned butter. If you want something buttery, nutty, and fast to prepare, this recipe is for you.
These bars are soft and chewy with a fudgy interior and a crinkly top. They pair beautifully with toffee bits or peanut butter chips, and they’re easy to customize with your favorite mix-ins.
💗 Why you will love this chewy blondie recipe
- Easy to make — Quick hands-on time (about 15 minutes) and basic ingredients.
- Great texture — Soft, chewy, and fudgy inside with a slightly crisp edge.
- Excellent flavor — Browned butter adds a deep, nutty richness that elevates the blondies.
🛒 Ingredients needed and substitutions
Please refer to the recipe card below for exact measurements and full instructions.
- Butter — Unsalted is preferred so you can control salt. Start with cold, cubed butter and brown it.
- Kosher salt — Balances sweetness. If using table salt, reduce the amount by half.
- Brown sugar — Dark brown gives more depth, but light brown works too.
- Granulated sugar — Adds sweetness and moisture.
- Egg — One large, room temperature egg for structure and tenderness.
- Vanilla — Pure vanilla extract for best flavor.
- Baking powder — A small amount for lift.
- All-purpose flour — Provides structure; spoon and level if measuring by cup.
- Toffee bits or peanut butter chips — The recipe uses either toffee bits or peanut butter chips; chocolate chips, white chocolate, or nuts also work.
Pro tip — To quickly bring an egg to room temperature, submerge it in warm tap water for 5–10 minutes.
How to brown butter
Place the cubed unsalted butter in a light-colored saucepan over medium (or medium-low if your burner runs hot). Melt and continue cooking, stirring or swirling frequently once the butter has fully melted. The butter will foam and sizzle, then the foam will settle and small brown flecks will appear. Watch carefully and stir to prevent burning.
When the butter turns an amber golden-brown and smells nutty, remove it from heat (usually 5–8 minutes). Pour the melted butter and browned bits into a mixing bowl—those browned bits are flavor gold.
👩🏻🍳 How to make blondies with browned butter
Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper. Pour the browned butter and its browned bits into a mixing bowl. Add kosher salt, dark brown sugar, and granulated sugar, then beat on medium until combined. Mix in the egg and vanilla until incorporated, then add baking powder and beat until the batter lightens and thickens slightly.
Fold in the flour on low speed until only a few streaks remain, then stir in the toffee bits or peanut butter chips with a spatula. Spread the thick batter evenly in the prepared pan—an offset spatula helps—and bake until the edges are set and a tester shows a few moist crumbs, about 20–25 minutes. Allow to cool completely before cutting.
Cool fully before slicing for clean edges and the best texture.
📝 Tips for the best brown butter blondies
- Don’t overbake — for fudgy, chewy blondies, remove from the oven when a toothpick has a few moist crumbs. They will firm as they cool.
- Ovens vary — bake times may differ. An oven thermometer helps ensure accurate temperature.
- Use a scale for fewer dishes and greater accuracy when measuring ingredients.
- To speed cooling, once the pan is cool enough to handle, transfer it to the refrigerator until fully set.
- These blondies taste best at room temperature.
🥣 Mix-in and serving ideas
This recipe is written for toffee bits or peanut butter chips, but you can easily substitute:
- Chocolate chips
- White chocolate chips
- Pecans or other nuts
- Chopped chocolate candies (small pieces)
Or leave them plain to enjoy the pure browned-butter flavor. Serve warm with ice cream or break into pieces and fold into ice cream for a sundae mix-in.
💬 Frequently asked questions
Are blondies brownies without cocoa?
Yes. Blondies are essentially a chocolate-free cousin of brownies, relying on brown sugar and vanilla (and in this case browned butter) for richness instead of cocoa.
Why use brown butter for baking?
Browned butter adds depth, richness, and a toasty, nutty flavor that lifts simple baked goods. It transforms the butter from a background ingredient into a prominent, delicious flavor component.
Can I make them gluten free?
This recipe hasn’t been tested with gluten-free flour, but a 1:1 gluten-free flour blend may work. If you try it, consider adding a binding agent if your blend lacks xanthan gum.
Can I double the recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan. Baking time should be similar—watch for a toothpick with a few moist crumbs.
🫙 How to store
Store blondies in an airtight container at room temperature for 2–3 days, or refrigerate up to one week. They also freeze well up to three months in an airtight container.
If you make these browned butter blondies, please share a photo and tag @twosugarbugs on Instagram — it’s so rewarding to see your bakes come to life. Happy baking!
More blondie bars to enjoy
- Blueberry Blondies
- Nordy Bars
- Cinnamon Blondies
- Nutter Butter Bars
If you make this recipe (or any recipe from two sugar bugs), please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating — I read every comment and love hearing from you!
Soft and Chewy Browned Butter Blondies
Quick browned butter blondies — chewy, buttery bars with browned-butter depth and simple ingredients.
Using weight (metric) measurements where available increases accuracy and consistency.
15 minutes
25 minutes
40 minutes
Ingredients
- 10 tablespoons unsalted butter, cold and cubed (140g)
- ½ teaspoon kosher salt
- ½ cup dark brown sugar* (100g)
- ¼ cup granulated sugar (50g)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon baking powder
- 1 cup + 2 tablespoons all-purpose flour (140g)
- ½ cup toffee bits (85g) OR ½ cup peanut butter chips (90g)
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- To brown the butter: place cubed butter (10 tablespoons/140g) in a light-colored saucepan over medium to medium-low heat. Stir or swirl frequently after melting to prevent burning. The butter will foam, then the foam will settle and small brown flakes will form. When the butter is amber-brown and smells nutty (about 5–8 minutes), pour the melted butter and browned bits into a mixing bowl.
- Add kosher salt (½ teaspoon), brown sugar (½ cup/100g), and granulated sugar (¼ cup/50g). Mix on medium until combined, about 1 minute.
- Add the egg (1 large) and vanilla (1 teaspoon) and mix on medium until combined, about 1 minute. Add baking powder (¼ teaspoon) and mix 30–60 seconds until the batter lightens and thickens slightly.
- Add the flour (1 cup + 2 tablespoons/140g) and mix on low until only a few streaks remain. Fold in toffee bits (½ cup/85g) or peanut butter chips (½ cup/90g) with a spatula.
- Spread batter evenly into the prepared pan. Bake 20–25 minutes until edges are set and a toothpick yields a few moist crumbs. Cool before cutting and serving.
Notes
* Light brown sugar can be substituted. ** Chocolate chips, white chocolate chips, or nuts can also be used. If using salted butter, omit the kosher salt. To bring an egg to room temperature quickly, place it in warm tap water for 5–10 minutes. Store blondies in an airtight container at room temperature for 2–3 days, refrigerate up to one week, or freeze up to three months.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 174Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 77mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 2g
The nutrition information is an estimate and may vary based on brands and portion sizes.
Did you make this recipe?
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