Browned butter blondies

What's better than blondies? Classic Brown Butter Blondies with the perfect amount of chocolate sprinkled over the tops! This delicious chewy blondie recipe is loaded with the toasted flavor of browned butter, dark brown sugar (you can also use light!) and heaps of vanilla extract. They come together quickly in one bowl (aside from the pan needed to brown the butter) and in spite of the hardship of having to wait until they're completely cool to cut them, they are UTTER PERFECTION!

Brown butter blondies are thick and chewy blondie brownies with delicate crackle tops. These simple blondies are filled with nutty browned butter flavor which pairs perfectly with the caramel, butterscotch and vanilla that is classic in the best blondies. Add a handful of chocolate chips for even more drool worthy flavor.

Blondies are a like a blonde brownie meets chocolate chip cookie with a crispy edge, and soft chewy center from Serena Bakes Simply From Scratch.

These Brown Butter Blondies have incredible flavor and the perfect chewy texture, and they're simple to make! They're great for bake sales, potlucks, & more

Chewy brown sugar blondies made with browned butter and full of toffee chips and chocolate chips--and drizzled with salted caramel!

Chewy brown butter blondies pair the nutty flavor of brown butter with brown sugar and butterscotch chips for a simple blondie recipe that you’ll want to make over and over again.

Super gooey and chewy brown butter blondies! Add in chocolate chips, toffee bits or nuts!

Chef Duff Goldman takes blondies to the next level with browned butter.

These Brown Butter Blondies are chewy, sweet, full of decadent chocolate, and have a scrumptious caramel flavor that is out of this world.

Adapted from Simply Recipes’ blondie recipe Notes: As mentioned above, the original recipe, which is delicious, calls for melted butter not browned, much less salt, and 1/4 cup more brown sugar. I double the recipe (reflected below) and bake it in a 9×9-inch pan, and although I have not tried it, a few of you have had success using an 8×8-inch pan with the double recipe, too.