Blondies are good, but add browned butter? It’s a game changer my friends! Believe me the extra 5 minutes is worth it.IMG_5761
Holy freaking crap these blondies are so good. I feel like the name blondie doesn’t even do them justice. Usually when I think blondie I just think “not-as-good-of-a-cookie.” But these are better than most cookies I’ve had. For real. Browned butter. Don’t tell me it’s just a fad. It’s the stuff dreams are made of.

IMG_5753These are good, reeeeally good. But try eating them after a sugar fast. No, of course this story isn’t about me, I haven’t lost my mind. My cousin Lani came over the day after I made these. This girl only eats 40 grams of carbs a day. 40. Do you know how much that isn’t? One banana has 27 grams. Twenty-seven. You are a rock star, Lani. A 13-pounds-lighter rock star. I bow to your self-control. Excuse me while I go take a bath in browned butter.

IMG_5755Anyway. You should have seen her freak out over the tiny bite of these blondies she had. She took the rest of the bite that was in her hand and shoved it in Sandi’s mouth. “I can’t eat this! I can’t eat this!” Although I’m guessing it could have been cardboard with sugar sprinkled on it and she still would have flipped.

In other news, 5-month-old Truman just owned my brother Eric in a staring contest. Nothing like the will-power of a being whose main pastime is staring to beat you down.

IMG_5740Also, Sandi’s mom and dad just arrived from out of state for a visit. Sandi’s mom had only been here for about 2 hours before the house was cleaner than it has been the entire summer we’ve been here. And there are two stay at home mom’s living here. Is this a skill you pick up once you become a mother-in-law? Maybe there is hope for me. Probably not.


Browned Butter Blondies

5 from 3 votes
Prep: 10 minutes
Cook: 23 minutes
Total: 33 minutes
Servings: 16 Blondies
Blondies are good, but add browned butter? It's a game changer my friends! Believe me the extra 5 minutes is worth it.


  • 1 cup butter, 2 sticks
  • 2 cups brown sugar, packed
  • 2 eggs, large
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips


  • Preheat the oven to 350F. In a small saucepan, melt the butter over medium heat. Keep it on the heat, stirring occasionally, until the foam starts turning golden and the mixture smells nutty. If you've never browned butter, go here. Remove from heat and pour immediately into a mixing bowl. (Hurry, otherwise the heat from the pot could burn this precious stuff.)
  • Stir in the brown sugar, then the vanilla, then the eggs. Add the flour, baking soda and salt and stir until almost combined; add the chocolate and stir just until there are no more streaks of flour.
  • Spread into an 9×13-inch pan and bake for 23-27 minutes, until golden and set. (Or until golden and gooey...aka not quite set.) Serve warm or cool in the pan on a wire rack.


The original recipe only makes a square pan. And it says it make 16 blondies. Hahahahaha. This recipe is written to make a 9x13. You're welcome.
Source: Dinner with Julie


Serving: 1blondie | Calories: 403kcal | Carbohydrates: 51g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 260mg | Potassium: 193mg | Fiber: 2g | Sugar: 35g | Vitamin A: 395IU | Calcium: 46mg | Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 403
Keyword: bars, Blondies, Browned Butter
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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  1. 5 stars
    I must first say that I have been following you for years and Every Single One of Your Recipes I’ve tried have been D.E.L.I.C.I.O.U.S!!! I’ve made your Nutella brownies dozens of times with rave reviews, but I have yet to try these blondies. So, for my dear father for Father’s Day this year, I’m going to make not one, but 2 pans of them. I already know they will be a hit and I want everyone to have at least one to take home with them. Maybe I should make 3 pans!?!?
    Thank you for all of your hard work testing and perfecting all your wonderful recipes. I can’t wait to see how many at our gathering tomorrow have one of these as an appetizer because they won’t be able to wait for one for dessert. You are awesome!!!

  2. hi there! just wanted to check, if i were to bake these in a higher loaf pan, do i bake them for longer too? mine turned out way too greasy despite re-baking several times… is there a reason?

    1. Hi CC! I’ve never had that issue. I don’t recommend baking in a loaf pan, the edges will be over baked. a 9×13 inch pan is best!

  3. absolutely delicious! i make them with white chocolate chunks and white chocolate chips… the only question is how does one prepares the pan? grease it only? grease and cover with parchment pare,foil,etc? Thanks :)

  4. These seriously are one of the best things I’ve ever eaten. Every time I make these they are gone in a few hours. The browned butter adds such a good taste to the blondie! I first did this recipe with the Nutella and it was amazing, and now without it they taste just as good.

  5. also, could you maybe tell me how much 2 cups of chocolate chips is in grams? I have tried googling it, but comes out so many different answers so now I’m just confused..and I’m chopping up chocolate instead since we don’t have chocolate chips in my country.

      1. Thank you! Made them this weekend,and they were perfect. Believe it or not it was my first time eating and making blondies, and they were so delicious. Thank you for the great recipe! :)

  6. Hi, I’m thinking of making this for a party tomorrow. What’s the best way to store it overnight? Does it have to be refrigerated since there’s cream cheese in it?

    Thanks =)

    1. Hey I-Lin! Hope I’m not answering too late. No I wouldn’t refrigerate it, that would just dry it out. Just cover it tightly and store it on the counter. Enjoy!

    1. Hi Tiffany! You can omit the chocolate chips of course but the blondies won’t be quite as rich. Enjoy!

  7. Thanks for sharing this recipe!
    The blondies are delicious. :) I had to change recipe a little because I can’t eat any milk products. So I used margarine and dark chocolate. I know they’re not as good as originally, but delicious as well. :D And another thing I had to do was changing cups to decilitres and fahrenheit to celsius, so I’m not sure if my recipe is perfect. xD At firts attempt I baked the blondie little too long so it wasn’t even close to the ones in your pictures, but the second try was better, the blondie were little “gooey”. :)

    1. I’m so glad you were able to adapt it to work for you! Anything for blondies :) Thanks for the comment!

  8. Went for it with a broken up dark chocolate bar.

    Fair people of the internet- I don’t care how important a list of jobs you have. It is insignificant how much time you have available to you. It really couldn’t matter less that you’d need to drive an hour to get the nearest supermarket to buy ingredients. NONE OF THIS MATTERS.
    Make these now. NOW.
    I am an obsessive Pinterest surfer, and I love cooking/ baking for my parents, but I’m honestly not sure I will ever bother making anything else. These are perfection. The texture, the depth of flavour, the delight of the baking process itself. Insanity. Just insanity. I could surrender all other foods and never eat anything else for the rest of my life.
    I am serious.
    If you are a brownie/ blondie obsessed who, like me, has struggled for years to find that perfect recipe, you have succeeded. Now go forth and blondify!

  9. Hiya,
    I would desperately love to make these, but as I’m a Brit I’m struggling with the whole semisweet chocolate chips type thing: are they meant to be bake stable and retain their shape when baked, or are they meant to melt into the mix and go all gooey and delectable? Either sounds wizard, but I don’t want to get the wrong type and mess with the chemistry of the recipe :/
    Thanks in advance, and congratulations on being a Blondie Genius: these look disgracefully divine :D

    1. First off, why don’t I say wizard? What is wrong with Americans? Why can’t we come up with better slang terms? To answer your question though, any kind of chocolate will work in this really. I don’t know what kind of chocolate chips you guys may or may not have, but if you wanted you could even take a chocolate bar and chop it up. I like semisweet, bittersweet or even milk chocolate would be good. The chocolate bakes the same as with an chocolate chip cookie: it melts and then as it cools it maintains it’s shape. The dough is warm when you add the chocolate so some melting might happen. Don’t over mix it and you will still get the chocolate chunks we’re going for. Have a wizard good time baking! You’re so wizard! Why do I suck at this?

  10. So I’ve made this twice now, and each time I am amazed at just how delicious these things are. Thank you for sharing this recipe!

    1. These blondies are ridiculous, right? I want them every single day. More than anything else I have posted in the last year on the blog. A lot of it has to do with the fact that they are done in a half hour. Sometimes you can’t argue with speed.

    1. Thanks Jaclyn! Seriously, sometimes I just lick my spoon of straight browned butter after I make it. Probably I should not admit things like this.

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