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Brown Butter Blondies

These brown butter blondies are packed with brown butter and vanilla flavor. They’re as fudgy as a brownie and so simple to pull together.

Brown Butter Blondies

If you’ve been following along on loaves & such, you’ll know I’ve become a bit of a blondie fiend. My TikTok viral almond frangipane blondies and birthday cake blondies have than 100 five star reviews and so many of y’all have made them again and again (which is the best thing in the world to hear).

But when I posted the birthday cake blondies, some of you commented saying “yes, but what about with brown butter?” And oh my, if that wasn’t the best request out there.

These brown butter blondies are simply outrageous. They’re packed with brown butter flavor that’s complemented with the depth of all brown sugar and the warmth of a lot of vanilla extract. They’re fudgy like a brownie but have this incredible vanilla, brown butter, caramel-esque flavor.

Get ready for brown butter blondies.

Brown Butter Blondies

What are blondies?

For a long time, I didn’t really get blondies. Weren’t they just a cookie bar? And why would anyone want a blondie when they could have a brownie or a cookie? Thankfully I now have a full appreciation for blondies. And I think they are one of the more underrated desserts out there and have a lot of great flavor combination possibilities.

Blondies are basically the vanilla version of a brownie. They have the fudgy texture of a brownie and are satisfyingly rich and buttery. But instead of being all about chocolate like a brownie, blondies have a ton of vanilla extract for a deep and wonderful vanilla flavor.

Okay so what are brown butter blondies?

Brown butter blondies are blondies that are made with, well, brown butter. And what’s brown butter? It’s butter that’s been cooked long enough that the milk solids drop to the bottom of the pan and get nice and toasted. Those toasted milk solids add a ton of flavor to the blondies – they’re nutty, caramel-y and delicious.

But there’s a secret in these brown butter blondies. I borrowed a genius hack from Butternut Bakery where you add dry milk powder to the butter as it browns, which increases the amount of toasted milk solids and all the wonderful flavor they bring to a dessert. Without that extra milk powder, the blondies are still delicious, but don’t have nearly the same robust brown butter flavor. And if you’ve ever made brown butter before, you’re going to freak when you see how many more toasted milk solids the milk powder adds.


Tips for the best brown butter blondies


Looking for more recipes?

If you make these brown butter blondies, please leave a rating and review below and tag me on Instagram or TikTok at @loaves.and.such!

Brown Butter Blondies

Recipe rating: 4.3 from 7 votes
Recipe by Maddie | loaves & such


8×8 Pan
Prep time


Cooking time


Total time


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  • 2 sticks (226 grams) unsalted butter

  • 3 TBS. dry milk powder

  • 1 1/2 cup + 1 TBS. (188 grams) all purpose flour

  • 1 tsp. kosher salt or another coarse salt

  • 1/2 tsp. baking powder

  • 1 1/3 cups (283 grams) light brown sugar

  • 2 eggs

  • 2 TBS. vanilla extract


  • Preheat the oven to 350°F. Line an 8×8 tin with parchment paper (or grease it with spray or softened butter).
  • First, we’ll brown the butter. Place the butter in a medium saucepan over medium heat. The butter is going to melt, then simmer, then foam. Swirl regualrly throughout the process so the butter cooks evenly.

    When the butter starts to foam, add in the dry milk powder and quickly whisk. Once the milk solids get brown on the bottom of then pan (this will happen quickly), remove from heat and pour into a large mixing bowl, making sure to scrape in all the toasted milk solids (aka all the flavor!). Stir in an ice cube to restore some of the liquid lost in the browning process and stop the butter from cooking. Set aside to let cool slightly before adding it to the sugar, otherwise it can melt the sugar.
  • In a medium bowl, whisk together the flour, baking powder and salt until evenly combined (mix longer than you think you should since everything’s the same color).
  • Add the cooled brown butter into the large bowl with the brown sugar and whisk well for 1-2 minutes, until there’s no separation. Whisk in the eggs and vanilla extract.
  • Switch to a spatula and add the flour mixture into the wet ingredients. Fold just until there are no streaks of flour left, but don’t over-mix.
  • Spread the batter in your prepared 8×8 tin. Bake for 25-30 minutes, until the top is set and the blondies are golden brown. Let cool for 10 minutes, and dig in!
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