Recipes for "brown butter blondies"

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.

Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.

Remove from the oven and let cool for 10 to 15 minutes before slicing.

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.

Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.

Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.

Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.

Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft. As they cooled, the middle sunk down a little but I loved them that way!

Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.

Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).

Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.

Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.

Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

Preheat the oven to 350°F with a rack set in the middle. Lightly spray a 9-inch square baking pan with nonstick cooking spray and line with a sheet of parchment that completely covers the bottom with a slight overhang on two sides. Lightly spray the pan once more, greasing the parchment and sides.

Simply Recipes / Mark Beahm

In a large bowl, whisk the melted butter, brown sugar, granulated sugar, 2 eggs, and vanilla until well combined with no lumps from the brown sugar, lightened in color, and glossy and creamy looking, about 2 minutes.

Simply Recipes / Mark Beahm

In another large bowl (it will be used again later), whisk the flour, salt, and baking powder to combine.

Use a rubber spatula to fold the flour mixture into the butter mixture until just combined with no dry streaks remaining.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer 1/3 of the blondie batter (about 1 rounded cup) back to the empty bowl that had the flour mixture. Add the melted chocolate, cocoa powder, espresso powder (if using), and remaining egg yolk and fold together until just combined.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Using two separate rubber spatulas so as to not cross batters, fold the white chocolate chips into the blondie batter and the semi-sweet chocolate chips into the brownie batter until evenly distributed.

Simply Recipes / Mark Beahm

In the prepared square baking pan, marble the batters.

For the first layer of batter, use about half of the blondie batter and half the brownie batter to drop alternating rounded tablespoons of the blondie batter and level tablespoons of the brownie batter across the bottom of the pan. Use a small offset spatula or the back of a spoon to gently spread the blondie batter and gently tap the brownie batter with your fingertips to create as even a layer as possible. The layer of batter should loosely resemble a checkerboard.

For the second layer, using the rest of each batter, drop rounded tablespoons of the blondie batter directly on top of the chocolate batter in the pan and level tablespoons of the brownie batter directly on top of the blondie batter in the pan. Repeat leveling out the batters with an offset spatula/spoon and your fingertips.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Using the side of a small offset spatula or the spine of a butter knife or a thick skewer, marble the batters. Carefully and thoughtfully use quick motions to drag and swirl the top layer of batters into one another.

I find it easier to drag the brownie batter through the blondie batter versus the other way around. Take care not to swirl too much to the point of being too blended as the batters do bake into each other slightly and swirling too much can muddy up their appearance.

There will be some texture on the surface from swirling and it likely won’t smooth/settle back out naturally. That’s okay. It will mostly settle once baked.

Simply Recipes / Mark Beahm

Bake the blondies on the middle rack of the oven until risen, set, and a toothpick comes out with clean or with moist crumbs (not wet batter), 30 to 40 minutes.

Simply Recipes / Mark Beahm

Let the blondies cool slightly in their pan set over a wire rack for 15 minutes. Lift the blondies out of their pan using the parchment overhang and transfer to the wire rack to finish cooling. Cool the blondies completely before slicing, at least 1 hour.

Use a sharp knife to slice the blondies into 16 squares and serve.

Leftover blondies can be stored in an airtight container at room temperature for up to 4 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Beat brown sugar, butter, and eggs together in a large bowl with an electric mixer. Stir in flour, baking powder, baking soda, and salt. Stir in 1 cup toffee bits and chocolate chips. Spread evenly into the prepared pan.

Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 23 to 28 minutes. Remove from the oven and immediately sprinkle evenly with 1 tablespoon toffee bits.

Preheat the oven to 350 degrees F (175 degrees C). Lightly butter an 8-inch square baking pan.

Whisk flour and baking powder in a small bowl to remove any lumps.

Beat butter with white sugar, brown sugar, and sugar blend in a large bowl until well combined. Stir in egg and vanilla extract, beating until smooth. Add flour mixture and blend until just combined, taking care not to overbeat the batter.

Gently fold white chocolate chips, milk chocolate pieces, candy corn, and almonds into the batter. Spread batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 30 minutes before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.

Sift flour, baking powder, and salt together in a bowl. Set aside.

Melt butter in a saucepan over medium heat, swirling constantly until golden brown, bubbling, and fragrant, 3 to 5 minutes. Remove from heat and let cool for 5 to 7 minutes.

Beat brown butter and brown sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in flour mixture just until incorporated. Fold in walnuts and semisweet chocolate chips. Spread batter 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, 35 to 40 minutes. Let cool completely before slicing into 18 blondies. Dust with powdered sugar.