Brown butter blondies are a quick and easy alternative to brownies that are just as tasty.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 blondies |
Ingredients
- ½ cup butter
- 1 cup light brown sugar, packed
- 2 tablespoons bourbon whiskey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
- Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn’t burn. Pour brown butter into a large bowl and allow to cool slightly.
- Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.
Nutrition Facts
| Calories | 142 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 122 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I subbed dark brown sugar for the light brown and Kraken spiced rum for the bourbon because that’s what I had on hand. I also sprinkled a few caramel pellets on top. It was pretty amazing. Next time, I’ll skip the caramel bits and use a touch more flour/egg (I use liquid eggs so adding a smidge more is easy). I love soft and chewy brownies/blondies, but the sugar concentration in these made the finished product feel almost like candy. A touch more cakiness would make them perfect for my taste.
I made this recipe and a recipe for brownies. The Blondies were gone well ahead of the brownies. Very sweet, a small piece is just right.
For those who cant eat chocolate, a good idea
I was sooooo disappointed with this recipe. I followed the recipe exactly as printed. The picture of the blondes made My mouth water! However, when baking time was up and they came out of the oven, it looked like my pan had a PANCAKE instead of blondies. I’m wondering if the recipe was missing something (like a leavening agent). The only positive thing I can say about the outcome is that the “pancake” tasted good.
Wife requested I make blondes she’s not much on brownies. These are great! Toasted butter and vanilla smack ya in the mouth and finish with the bourbon taste lingering around in there. Great
Something is missing. Flat sugary mess
The best blondie recipe I have ever tried. It doesn’t taste like chocolate chip cookies or is too heavy on the palate. THe recipe makes about 9 decent single-serving size brownies. We used wild turkey bourbon and sea salt and like I said, it was delicious so it disappeared fast.
I loved the flavor of these but have to admit they were too greasy. Maybe more flour and another egg would help. I will try it next time and see, ofcourse I’d then have to add more bourbon too. 🙂
I was a little bummed they didn’t have much bourbon flavor and were very greasy. They were simple to make. When I make them again I’ll tweak them a bit.
I made one change and used whiskey instead of bourbon. I couldn’t really detect the flavor but could smell it when I opened the container I had the blondies in. They were okay but too greasy for my tastes.
These were so easy to make and were delicious.