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Chewy Brown Butter Blondies Recipe with Brown Sugar Glaze

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These chewy brown butter blondies with brown sugar glaze offer a rich, nutty flavor and a perfect chewy texture, ideal for desserts and special occasions.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 1 ½ cups packed dark brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Brown Sugar Glaze:
  • ½ cup packed brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons heavy cream (or milk for lighter option)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Swirl occasionally and watch closely as it foams and then turns golden brown with nutty aroma, about 5-7 minutes. Remove from heat and pour into a heat-safe bowl to cool slightly (about 5 minutes). Be careful not to burn it—it should smell nutty, not bitter.
  2. Mix Sugars and Eggs: Add 1 ½ cups packed brown sugar and ¼ cup granulated sugar to the browned butter while still warm. Whisk until smooth and glossy, about 1-2 minutes. Then, whisk in 2 large eggs one at a time, making sure each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, sift together 1 ¾ cups (220g) all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
  4. Mix Batter: Gradually fold the dry ingredients into the wet mixture using a spatula. Stir gently just until combined—you don’t want to overmix or the blondies will turn cakey. The batter should be thick, shiny, and chewy-looking.
  5. Prepare Pan and Bake: Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal. Pour batter evenly into the pan and smooth the top. Bake at 350°F (175°C) for 25-30 minutes. Check at 25 minutes—the edges should be golden brown, and the center slightly soft but set. A toothpick inserted should come out with just a few moist crumbs.
  6. Make the Brown Sugar Glaze: While blondies bake, combine ½ cup packed brown sugar, 3 tablespoons unsalted butter, 2 tablespoons heavy cream, ½ teaspoon vanilla extract, and a pinch of salt in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the glaze thickens slightly, about 3-5 minutes. Remove from heat and let cool slightly.
  7. Glaze the Blondies: Once blondies are out of the oven, allow them to cool for about 10 minutes. Pour the warm brown sugar glaze over the top and spread evenly with a spatula. Let the glaze set for at least 20 minutes before slicing.
  8. Slice and Serve: Use the parchment overhang to lift the blondies out of the pan. Cut into 16 squares with a sharp knife (wipe it clean between cuts for neat edges). Serve warm or at room temperature.

Notes

Brown the butter carefully to avoid burning; a light-colored pan helps monitor color changes. Do not overmix the batter to keep blondies chewy, not cakey. If glaze is too runny, refrigerate blondies for 10 minutes to firm it up. Use parchment paper for easy removal and cleanup.

Nutrition

Keywords: brown butter blondies, chewy blondies, brown sugar glaze, easy blondie recipe, dessert, potluck dessert, homemade blondies

Find it online: https://fuzzyforker.com/chewy-brown-butter-blondies-recipe-with-brown-sugar-glaze-easy-and-perfect-for-desserts/