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White Chocolate Blondies
How to make the BEST Browned Butter White Chocolate Blondie Bars
Blondies Recipe
I have a serious love affair with browned butter.
It started in 2003 when I was experimenting with using hot and cold butter in my cookies, instead of the typical room temperature butter. I fell in love with the depth of flavor that it gave baked goods. Let us not forget about the caramel notes it gives cookies as well. Huge browned butter fan here! Who is with me?
These Browned Butter White Chocolate Blondies are the bomb. I don’t even know why that is coming out of my mouth but they are that good.
What is a blondie? It’s basically the first cousin to both brownies and chocolate chip cookies. That is the relative jackpot, if you ask me!
The beauty of White Chocolate Blondie Bars are they are similar to cookies but easier. We love easy! The dough is poured into a pan, baked and then cut into squares.
I played around with this Blondies recipe I found in America’s Test Kitchen Cookbook. It is the cookbook I reach for the most because of the amount of time they spend researching and experimenting with their recipes. I have mad respect for their methods! I would like to be like them, with their professional kitchens and paid dishwashers. I would LOVE someone to wash my dishes! Can you even imagine? Pure heaven. I digress.
How to make the BEST Blondies Recipe:
- Brown the Butter. There is a technique to this method. You want to give the butter time to deepen but not so long that the water evaporates out of the butter. I found that constantly swirling the pan helps the butter to brown nicely. It is not something you want to walk away from. It’s serious business and needs to be watched closely. It will only take 3-4 minutes on medium heat.
- After you remove the butter from the heat, immediately add the brown sugar. You want it to be nice and hot so that when you add the brown sugar it dissolves nicely and becomes glossy. I usually stir it for 1-2 minutes to ensure that the sugar is dissolved.
- Chill it, baby. Don’t think you can skip this step! You will end up with scrambled eggs and melted white chocolate. No bueno. Let it chill in the fridge and while you are waiting, like your friend’s photos on Instagram. Tell them how amazing they are. People like that.
- When you know without a shadow of a doubt that your butter-sugar mixture is chilled enough, add those eggs and vanilla.
- You can add white chocolate, pecans, chocolate chips, walnuts, M & M’s, or whatever your heart desires.
- Bake until edges are golden brown and a toothpick comes out clean. These tend to be slightly gooey in the center with crispy edges. You don’t want to overbake them so the edges are too hard.
- Let the blondies cool to room temperature before cutting. Place in the freezer if you are in a hurry. These blondies are so much easier to cut when they aren’t hot. Let them cool.
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Browned Butter White Chocolate Blondies
Equipment
Ingredients
- 12 Tablespoons Butter 1 1/2 sticks, melted and cooled
- 1 1/2 cups Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2/3 cup White Chocolate Chips
- 2/3 cup Pecans optional
Instructions
- Heat oven to 350 degrees.
- In a medium saucepan, melt butter over medium heat. As it starts to heat up, swirl the pan around often. Once it starts to bubble, let it deepen for 3-4 minutes.
- Remove from heat and add brown sugar. Stir it for 1-2 minutes until the mixture is nice and glossy and all of the brown sugar is dissolved into the butter.
- Let cool. It can be cooled at room temperature or can be put into the refrigerator for 10-15 minutes. It needs to be cooled to room temperature before adding the eggs. You don't want scrambled eggs!
- Add eggs and vanilla and stir well.
- Stir in flour, baking powder, and salt.
- Before adding white chocolate chips, ensure the dough is chilled enough. You may want to put it in the refrigerator for a few minutes before adding white chocolate.
- Stir in white chocolate chips and optional pecans.
- Optional: Line a 8 x 8, 9 x 9, or 9 x 13 pan with foil or parchment paper. I DO NOT recommend glass baking pans as they don't bake evenly. I suggest using aluminum baking pans.
- Pour batter into pan of choice, smoothing top with a spatula.
- Bake until top is shiny and slightly cracked approximately 20-24 minutes.
- Let cool and cut into bars.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I am predicting that you will without a doubt LOVE these Browned Butter White Chocolate Blondies. Share the love with your friends and fam on Pinterest because people love themselves some baked goods.
Happy Baking! xo
Rich and delicious! Always a crowd pleaser!
They tasted almost like caramel in brownie/blondie form. I was being a little creative and added a few dark chocolate chips to the white chocolate chips. I was in heaven, bc they were soooo good. I cooked them in a 9×13, but they didn’t really spread enough to cover the pan and were kind of thinner than I wanted, but the taste made up for that. I ended up having to cook them for about 30 minutes, bc they were not set in the center.
These are soo good! I didn’t have white chocolate chips but I did have the cream cheese chips so I used those instead. The trick to a nice, chewy blondie is to under bake by a minute or two. Made these as an after school treat for my grandson and I have a feeling he is going to love these!
I melted and browned butter, out the brown sugar in right away and stirred for about 5 min. Put back on heat and kept stirring for another 3. My sugar will not melt! What am I doing wrong?
I don’t think you’re doing anything wrong. I’d personally just ignore this step. To actually dissolve the sugar it would be like making caramel, which isn’t really what you want to do. Not sure what she actually means here. Just brown the butter and let that cool some, then add it to the brown sugar and proceed as normal.
I just made these and it sounded good. I have yet to bake them. But my brown sugar and butter hardened like cement after they were in the fridge. So I’m hoping when it bakes the big chunks will dissolve.
I made a double batch of these and put them in a 12.5 x 17.5” jelly roll pan. At 24 minutes they came out absolutely perfectly, still chewy but completely set. As seen in some previous reviews, no, the brown sugar does not actually melt, but it doesn’t need to. The only thing I would say is that the cooling step after the browned butter and sugar are mixed together is essential!! If it’s too hot it will not allow the eggs to bind properly. This is a great blondie recipe and I will definitely keep this as my go to!
When I tell you this is my go-to recipe….this is the dessert I make more often than anything else!!!
Great recipe! Followed it exactly and they turned out great. Definitely very gooey in the center after baking ~22ish minutes with golden top, but I prefer them this way. Make sure to let them cool completely (I waited several hours) before attempting to remove from pan and cut. Held up fine. They were delicious but definitely super sweet, hard to take more than a few bites. I didn’t have pecans on hand but next time I make these I will definitely add them as well as some toffee pieces or pretzels to balance the sweetness!
I’m an experienced baker, followed measurements and instructions to a “t”. Baked for 22 minutes which met the “shiny and slightly cracked” description. I let them cool, but when I tried to cut them, they were super gooey and soft. So much so that only the pieces with edges were salvageable for someone to pick up and eat. It seems like the ratio of butter and sugar to flour is off somewhat. Next time, I’ll try more flour. But: they do taste good!
I have been looking for a recipe like the o es my grandma used to make. I made these tonight. They were delicious, but they were more caky than gooey. What did I do wrong? I’m thinking maybe I didn’t let the butter deepen long enough? I’m not real sure what that means.