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 Browned Butter White Chocolate Blondies 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 a recipe I found in the 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 dish washers. I would LOVE someone to wash my dishes! Can you even imagine? Pure heaven.
I digress. Here are a few key tips to making the perfect blondie:
- 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.
- 12 Tablespoons Butter (1½ sticks), melted and cooled
- 1½ cups Brown Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1½ cups Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ⅔ cup White Chocolate Chips
- ⅔ cup Pecans (optional)
- Heat oven to 350 degrees.
- In 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 spatula.
- Bake until top is shiny and slightly cracked approximately 20-24 minutes.
- Let cool and cut into bars.
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