Best 2 Brown Butter White Chocolate Blondies Recipes

Indulge in a symphony of flavors with our delectable Brown Butter White Chocolate Blondies. These delightful treats are a delightful fusion of rich, nutty brown butter and the creamy sweetness of white chocolate, all nestled in a chewy, golden blondie base. With a hint of vanilla and a sprinkle of flaky sea salt, these blondies offer a perfect balance of flavors. This recipe is designed for baking enthusiasts of all levels, and it yields 12 generous blondies that are sure to tantalize your taste buds. Let's embark on a culinary journey and create these irresistible Brown Butter White Chocolate Blondies together.

Here are our top 2 tried and tested recipes!

BROWNED BUTTER WHITE CHOCOLATE BLONDIES

Browned Butter White Chocolate Blondies image

Browned Butter White Chocolate Blondies start with rich browned butter which adds a toffee and caramel flavor to these decadent bars.

Provided by Melissa Stadler, Modern Honey

Categories Dessert

Time 37m

Number Of Ingredients 9

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)

Steps:

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.
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.

BROWN BUTTER BLONDIES

Brown Butter Blondies image

Provided by Duff Goldman

Categories dessert

Time 1h55m

Yield 18 blondies

Number Of Ingredients 9

Ingredients

3 sticks (1 1/2 cups) butter, plus more for greasing the baking pan
3 cups light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
3/4 cup toasted walnuts, roughly chopped
1/2 cup white chocolate chips

Steps:

First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
Press the mixture evenly into the prepared pan.
Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

Tips:

Use unsalted butter: This will give you more control over the flavor of the blondies, as salted butter can sometimes make them too salty.
Brown the butter until it smells nutty and fragrant. This will add a rich, caramelized flavor to the blondies.
Don't overmix the batter. Overmixing can make the blondies tough, so mix just until the ingredients are combined.
Bake the blondies until they are just set in the center. If you overbake them, they will be dry and crumbly.
Let the blondies cool completely before cutting them. This will help them to hold their shape and prevent them from falling apart.

Conclusion:

These brown butter white chocolate blondies are a delicious and indulgent treat that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like them chewy or gooey, with nuts or without, these blondies are sure to please everyone.