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Closeup of browned butter blondie brownies with flaky sea salt.
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5 from 4 votes

Browned Butter Blondie Brownies

Browned Butter Blondie Brownies are ridiculously delicious and perfectly satisfying treats. The brownie and blondie combination is so yummy that they have become one of our go to desserts. The best part is that they only require minimal prep and effort!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 399kcal

Ingredients

Browned Butter Blondie Batter

  • ½ cup butter cubed or sliced
  • ¾ cups granulated sugar
  • ¼ cups dark brown sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¾ cup all-purpose flour

Brownie Batter

  • ½ cup unsalted butter melted
  • ¾ cups granulated sugar
  • ¼ cups dark brown sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • 8 tablespoon all-purpose flour
  • ½ cup chocolate chips of your choice
  • 4 tablespoon Dutch-processed cocoa powder
  • Flaky sea salt such as Maldon

Instructions

Preparation

  • Prepare pan - Place rack in the center tier of the oven and heat oven to 350°F. Grease an 8x8 square cake pan with butter or line with parchment paper with overhang on the sides. The extra parchment paper will help you lift the brownie blondies out of the pan once finished.

Browned Butter Blondie Batter

  • Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour into a measuring cup. If it measures less than a ½ cup, mix in a tablespoon or two of water to reach a ½ cup.
    ½ cup butter
  • Whisk ingredients - Using a hand or stand mixer or a whisk, whisk butter, brown sugar, and granulated sugar until the sugars are completely combined and dissolved. Add egg and vanilla and whisk thoroughly.
    ¾ cups granulated sugar, ¼ cups dark brown sugar, 2 teaspoon vanilla extract, 1 large egg
  • Add dry ingredients - Add in flour and salt and whisk until just combined.
    ¾ cup all-purpose flour, ½ teaspoon sea salt

Brownie Batter

  • Whisk wet ingredients - Using a hand or stand mixer or a whisk, whisk butter, brown sugar, and granulated sugar until the sugars are completely combined and dissolved. Add vanilla extract and eggs one at a time and whisk thoroughly. This step is important as it gives the brownies its shiny top.
    ½ cup unsalted butter, ¾ cups granulated sugar, ¼ cups dark brown sugar, 2 teaspoon vanilla extract, 2 large eggs
  • Add dry ingredients - Add in flour, cocoa powder, and salt and whisk until just combined. Add chocolate chips and hand mix them until just mixed.
    8 tablespoon all-purpose flour, 4 tablespoon Dutch-processed cocoa powder, ½ teaspoon sea salt

Assembly

  • Add batter to pan - Create a layered checkerboard in the brownie pan using the two batters. Designate a measuring cup for each batter to keep the batters from blending when assembled. Pour about a quarter cup of brownie batter in one corner and another quarter cup of brownie batter in the opposite corner. Pour about a quarter cup of blondie batter next to each of the brownie batter corners, creating a checkered pattern. Use a spoon to smooth out the batter into the corners. Add a second layer of batter, this time layering the opposite batter on top. Pour a quarter cup of blondie batter on top of the brownie batter, and a quarter cup of brownie batter on top of the blondie batter. Continue this process until all of the batters are used up. See images in post for more detail.
  • Create the swirl - Use a toothpick, dinner knife, or chopstick to create swirls in the batter. This will create a marbled effect once baked.
  • Bake - Bake the brownie blondies for 25-30 minutes. Use a toothpick to test the center of the brownie blondies. If the toothpick has wet batter, continue to cook the brownies, checking every couple of minutes. If the toothpick comes out almost clean, the center still jiggles slightly, and the edges of the brownie pull from the side of the pan, then the brownies are done cooking.
  • Cool and slice - Remove the brownie blondies from the oven and sprinkle with flaky sea salt. Allow them to cool for 10 minutes. Remove the brownies from the cake pan and use a sharp knife to cut the brownies into thirds for 9 pieces total.
    Flaky sea salt

Notes

Storage

Store leftover brown butter chocolate blondies in an air-tight container or cover the 8x8 inch cake pan with foil. The air-tight container or foil will retain the brownies' moisture. You can enjoy them for up to 3 days. To reheat these brownie cookie bars, put individual brownies in the microwave for 15 seconds or warm them in the oven at 250°F (or "warm" setting) for a few minutes.
You can also freeze these homemade brownies for up to 2 months. In order to freeze them, let the brownies reach room temperature then take them out of 8x8 inch pan and place them into an air-tight container or storage bag. When you want to enjoy the brownies, thaw them in the fridge or on the counter. To warm them, put individual brownies in the microwave for 15 seconds or heat them in the oven at 250°F (or "warm" setting) for a few minutes.

Top Tips

  • Be careful to not over bake the brownies. This ensures that the brownies have a fudgy center.
  • To make these brown butter brownies shiny, make sure the sugar is completely dissolved in the hot butter before adding the flour.
  • For easy removal, line the cake pan with parchment paper. Once the brownies cool, use the edges of the parchment paper to lift the brownies up and out of the pan.
  • Be sure not to cut the brownies until cool or they won't cut cleanly.
  • Be careful to not overmix the brownie and blondie batters or the blondie batter will disappear into the brownie batter.

Nutrition

Calories: 399kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 302mg | Potassium: 113mg | Fiber: 1g | Sugar: 50g | Vitamin A: 416IU | Calcium: 43mg | Iron: 1mg