Blondies are great but have you tried brown butter blondies? Transform classic blondies into something extraordinary with the simple addition of brown butter. This one change creates an irresistible treat with complex caramel and nutty notes that make these blondies truly special.

Why This Recipe Works

After experimenting with different methods, I’ve found that carefully browning butter adds incredible depth of flavor to traditional blondies. The combination of brown and white sugars creates the perfect chewy texture, while white chocolate chips add pockets of sweetness throughout.

Understanding the Key Elements

1. The brown butter: This is where the magic happens. Browning butter transforms it from a simple fat into a complex, nutty ingredient that elevates the entire dessert. The process requires attention but is worth every minute. Essentially you’re cooking the milk solids in the butter and allows its nuttiness to come out a lot more. Now low and slow is the way to go! Heat needs to be on low and keep the butter constantly moving – otherwise you risk burning the butter. Most importantly, do not leave the stove! Going golden to burnt is very quick.
   • Look for golden brown milk solids
   • Watch for nutty aroma
   • Keep stirring constantly
   • Remove from heat at right moment
2. Batter: The supporting ingredients work together to create the perfect texture:
   • Two types of sugar for complexity: white sugar contributes to the chewy texture of the blondie while brown sugar adds the delicious caramel and nutty flavour.
   • Eggs are needed for structure
   • White chocolate for creamy contrast and added sweetness. You can substitute with dark chocolate for a less sweet version
   • Flour and baking powder for body and the perfect rise
   • Nuts would also be a great addition into this! Walnuts, macadamia, almonds etc.

Professional Tips

Browning your butter:

• Use light-colored pan to see color changes
• Keep heat low and steady
• Never walk away from the stove and stir constantly
• Cool slightly before using and adding it to the batter

Batter:

• Don’t overmix batter as it will lead to a dense blondie
• Tap pan to remove air bubbles
• Check early to avoid overbaking
• Let cool slightly before cutting

Remember: The key to exceptional brown butter blondies lies in patience during the butter browning process. While it might be tempting to rush this step, taking your time ensures perfect results without any bitter burnt taste.

Storage and Reheating

• Wrap well in plastic and foil. Store in airtight container up to 3 days. Freeze up to 2 months
• Thaw at room temperature
• Warm slightly in the oven before serving. Serve with a fresh scoop of ice cream.

The beauty of this recipe is how a simple technique transforms a basic dessert into something memorable. Whether you’re an experienced baker or just starting out, these brown butter blondies are sure to impress.

Ingredients

150g butter
300g flour
125g brown sugar
75g caster sugar
1tsp baking powder
2 eggs
1 cup white chocolate chips
Ice cream

Method

1. Preheat oven to 180C/350F.
2. In a pan over low heat, brown the butter. Go low and slow because it goes golden to burnt really quick. It will get foamy but stir constantly. Remove when the milk solids are golden.
3. In a bowl, combine the brown butter, sugars and eggs. Whisk well until homogeneous. Then add in the remaining ingredients, except the ice cream. Mix well. Transfer onto a skillet.
4. Bake for 25-30 minutes or until toothpick comes out with minimal crumbs. Insert ice cream stick and enjoy warm.