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Chewy One-Bowl Browned Butter Blondies

one-bowl browned butter blondies - featured image
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These chewy one-bowl browned butter blondies offer a rich, nutty flavor and perfect chewy texture with minimal cleanup, making them an easy and delicious treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned and cooled slightly
  • 1 1/4 cups (250g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional: 1 cup (150g) chocolate chips, chopped nuts, or toffee bits

Instructions

  1. Brown the butter: In your mixing bowl or a small saucepan, melt 1 cup (227g) unsalted butter over medium heat. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 5–7 minutes. Watch closely—once you see little brown flecks and smell that toasty scent, remove from heat and let cool for 5 minutes.
  2. Mix sugars and butter: Add 1 1/4 cups (250g) packed brown sugar and 1/4 cup (50g) granulated sugar to the browned butter. Stir until fully combined and smooth.
  3. Add eggs and vanilla: Crack in 2 large eggs (room temperature) one at a time, stirring well after each addition. Then, stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate small bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Add mix-ins (optional): Fold in 1 cup (150g) of chocolate chips, chopped nuts, or toffee bits, if using.
  7. Prepare baking pan: Line a 9×9 inch (23×23 cm) baking pan with parchment paper or lightly grease it. Pour the batter evenly into the pan and smooth the top with a spatula.
  8. Bake: Place in a preheated oven at 350°F (175°C) for 22 to 26 minutes. Start checking at 22 minutes—insert a toothpick; it should come out with a few moist crumbs but not wet batter.
  9. Cool: Remove from oven and cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Do not rush the cooling step; warm blondies can crumble if cut too soon. If browned butter cools too much before mixing, gently rewarm until pourable but not hot. Use room temperature eggs to avoid scrambling. Avoid overmixing to keep blondies tender. Check doneness starting at 22 minutes to achieve chewy texture.

Nutrition

Keywords: blondies, browned butter, chewy blondies, one-bowl recipe, easy dessert, quick blondies, chewy dessert, simple blondies

Find it online: https://tastytuck.com/chewy-one-bowl-browned-butter-blondies-recipe-for-easy-cleanup-and-perfect-texture/