Christmas
Brown Butter Blondies
Popular on Food52
138 Reviews
Nayantara
November 24, 2023
Always a success. I wonder if folks who are finding them greasy are using European butter?
cristina D.
May 10, 2023
I made these 3 times this time I decided to make them with cinnamon and a cinnamon sugar layer instead of chocolate AMAZING this way if you love these and want a bit of a different flavor def add some cinnamon!!!
Candiss
May 2, 2023
The first time I made these blondies, I made them exactly as written and they were not great. They were very gooey, very oily, way too sweet and generally unappetizing. My family truly disliked them. I ended up scooping them onto a silpat, smashing them like a cookie, sprinkling with salt and pecans to cut the sweetness and baking them again just to save them from waste. With that being said, the flavor was promising so I came to the reviews and remade them today based on others' recommendations. I reduced the butter to 1.5 sticks, reduced the brown sugar to 1.5 cups and baked for 40 minutes. They were absolutely perfect this way. I understand everyone has different preferences so, if you like a super gooey, very sweet blondie, the recipe is perfect as written. If you prefer a more firm, less cloying blondie, I recommend these changes.
betty888
April 20, 2023
I doubled the recipe and cut out about 1 cup of sugar. It was plenty sweet for my palate. Would add a smidge more salt. Delicious - loved by all at a birthday party for a pal. đ
Mandy
January 28, 2023
I had never made blondies before as i am a chocolate brownie fan through and through. After reading the reviews, I almost looked for a different recipe. I'm so glad I didn't. I followed the recipe as written with the addition of my homemade bourbon vanilla. They were a hit! They were not greasy as some put in the reviews. I didn't cut the sugar or vanilla. I actually doubled the recipe and baked it in a 9.5x 13.5 foil lined dish. I brought them to a birthday party at a restaurant (as requested). People were asking if I sell them! Thank you for the great recipe! They were delicious and i will make them again! đ
Mandy
January 28, 2023
I had never made blondies before as i am a chocolate brownie fan through and through. After reading the reviews, I almost looked for a different recipe. I'm so glad I didn't. I followed the recipe as written with the addition of my homemade bourbon vanilla. They were a hit! They were not greasy as some put in the reviews. I didn't cut the sugar or vanilla. I actually doubled the recipe and baked it in a 9.5x 13.5 foil lined dish. I brought them to a birthday party at a restaurant (as requested). People were asking if I sell them! Thank you for the great recipe! They were delicious and i will make them again! đ
Karen
October 8, 2022
These are a family faviorite and requested all the time! Make sure you brown the butter per the instrutions. This is what makes the blondies so wonderful. They are on the goey side but we like that. I cut the vanilla to 3 tsp and found that is better for our tastes - also you can try using vanilla bean paste I think that works very will and is more concentrated so you can use less. I also cut the salt down and put some Maldon sea salt flakes on top, this really elevates the blondies. I'm making them tonight!
Tracibakes
March 5, 2022
Brown butter lends a great flavor but there is way too much butter and sugar in this recipe. The end result was basically an oily mess from all the butter. I would reduce the sugar and butter by at least 25% next time. I will also try adding some baking soda to help the texture.
KatyStC
January 31, 2022
I saw the 4 teaspoons of vanilla and it gave me pause, but I have fancy pants vanilla (Nielsen Massey) so I went for it. The blondies had a bitter aftertaste that comes from too much vanilla, in my experience. I'm a well-versed butter browner so I don't think that's it. However, with so many rave reviews here I cant discount human error. If I try again I'll cut the vanilla in half though.
zoumonkie
March 5, 2022
Follow the directions next time. If everyone else likes the recipe, youâre doing something wrong
Winnie
November 30, 2022
Depending on altitude, humidity, barometric pressure, quality and chemistry of discrete ingredients, the types of pans being used, whether ovens and stove are gas or electric and the little heating quirks of various ovens and stoves, as well as many other factors that appear to be minutia but are not, two people in different geographical places can follow the recipe exactly and still come out with different results. What works for "everyone" might work for most people, but rarely truly works for everyone.
Erica L.
April 11, 2023
I so agree! Iâve made these many times in the Midwest US and theyâve turned out lovely, just tried making in Edmonton, AB and they are sooo greasy. Maybe the butter quality? Elevation? Oh well, Iâve rarely met a combo of butter flour and sugar I didnât like.
rk.lindsay
April 24, 2021
Claudia R. L, 23 April 2021
A solid, rich, and delicious cookie in small bites. Be sure to follow Phyllis' directions for browning the butter, took longer for us as we used medium/low heat. These are perfect for sending to students for college care packages. I used 1/2 chocolate chips, 1/2 cup toffee bits, and decreased dark brown sugar to 1-1/2 cups. Freezing them works well also! Thank you Phyllis.
A solid, rich, and delicious cookie in small bites. Be sure to follow Phyllis' directions for browning the butter, took longer for us as we used medium/low heat. These are perfect for sending to students for college care packages. I used 1/2 chocolate chips, 1/2 cup toffee bits, and decreased dark brown sugar to 1-1/2 cups. Freezing them works well also! Thank you Phyllis.
Corey B.
April 11, 2021
These are good with vanilla ice cream, but by themselves, they are a little too dense and gooey for my tastes. A little baking powder might improve the texture.
Natalia J.
March 13, 2021
Mhhhh maybe i did some kind of mistake, but didn't really turned out good to me. I would definetly lower the oven time or at temperature if you don't want them to end super crispy after cooling. Also, more sugar or less flour, if it wasn't because of the chocolate (which also didn't have enough) it didn't really taste sweet. This was my experinece with this recipe, although I might be the one who has done some kind of mistake lol since all the reviews are so good.. anyway maybe a lil less flour and more chocolate chips could do the trick
noa47
January 30, 2021
So good! I made a double batch in a 9x13 pyrex pan and had to bake it a bit longer â about 35 min in my convection oven. They're quite a bit thicker than the picture when you do it this way too, since 9x13 isn't exactly double 8x8. I'm not usually a blondie person but I had a craving and these were perfect!
Risa
January 2, 2021
Overall okay, but this needed to be bakes far longer than 30 minutes, unless you like a very uncooked, raw like texture. I had mine in about 50, 60 minutes before it was no longer runny batter.
Mollie C.
October 18, 2020
Insanely good and so easy. The brown butter just takes this to a new level! Can't wait to double the recipe next time to bring to a party.
Cassie S.
July 31, 2020
I don't know how these have anything less than 5 stars. Everyone who tried them was obsessed. For reference, I followed the recipe exactly, except I swapped in roasted chopped pecans for the chocolate chips. I cooked for 30 minutes in aluminum foil and the texture after cooling completely was perfection. Definitely the best blondies I've ever had and maybe even one of the best desserts.
estelle
July 23, 2020
This is one of my all time favorite recipes! I don't know how anyone can give these any less than 5 stars. I no longer care about brownies after making these. Add a fabulous chocolate fudge sauce and some vanilla Haagen-Dazs for the perfect dessert. I have made these many many times and my family goes crazy for them. They also travel very well in a suitcase. The only thing I have a challenge with is getting the butter to brown, but makes no difference to me because they are fabulous with butter that has not really browned. Maybe I am a coward and afraid to let the butter cook that long?
Lisa
May 1, 2020
Oh my goodness! These are so amazing! It took me longer to get the butter to the right stage of brown, but gee I love these things! My first try at blondies and after searching for recipes, I finally decided on yours because of the brown butter. I added toasted pecans and I only used 1 1/4 cup of dark brown sugar. I made a great choice picking your recipe!! :)
Grace D.
April 8, 2020
These are tasty, but soooo rich. My oven runs a little cool, so I cooked them for around 30 minutes, but ended up needing to leave them in for nearly 10 or so extra minutes to get the consistency I wanted, and ultimately they were still a bit more gooey than I'd hoped for. This was my bad-- the recipe doesn't call for any type of leavening agent, so I probably shouldn't have expected a cakey texture (just a little disclaimer for anyone thinking about trying these out!). Regardless, the flavor of these bars is wonderful!
zoumonkie
July 23, 2020
More time is not a solution for a too cool oven. Buy an oven thermometer. Figure out what you have to set the oven at to get 350 on your new thermometer. You may have to set your oven at 360. You may need a new oven. Spend the extra money for a convection oven
Cassie S.
July 31, 2020
Yes, good call out, these are definitely chewy, 0% cakey. But if you prefer that like I do, you'll be happy!
trysteroo
March 29, 2020
Just made these and they were fantastic! Went exactly by the recipe (except I didn't have enough brown sugar, so I made due with 1 1/2 cups, which worked fine), baked for 25 min, and they came out perfect. I'd chose to make these over chocolate chip cookies any day -- the texture and richness is so satisfying.
Melanie
March 13, 2020
So delicious! I added a handful of lightly toasted walnuts. Love to read the comments of all the the variations. 30 minutes was perfect, even though they appeared underdone. I gave them about 20 minutes to cool, so the first piece was still deliciously warm and gooey. Thanks for this recipe!
Katie
March 1, 2020
I made these yesterday as a half-birthday treat for my husband. He loves s'mores and a local coffee shop makes a version of a blondie with marshmallows and chocolate, so I tried to replicate that. I cut about a half cup of sugar out of this recipe and added about 2/3 cup graham cracker crumbs and pieces, plus about 2/3 cup chopped up marshmallow pieces, along with the chocolate. They were fantastic! Great recipe.
Mowse
January 26, 2020
I made a batch of these earlier today for dessert tonight. Used a cup and a half of a mix of light and dark brown sugar, and added butterscotch chips. They are amazing. From now on this is my Blondie recipe. I love these so very much.
zoumonkie
January 27, 2020
Butterscotch chips are like bacon. Everything is better with butterscotch chips even peanut butter cookies
Elizabeth S.
January 20, 2020
The browned butter makes these amazing - well worth the little bit of trouble. I doubled the chocolate, using bittersweet and a milk-chocolate-with-toffee-and-almonds bar. I also proportionately doubled the entire recipe, and baked it in a parchment-lined 9x13 metal pan; 31 minutes was perfect. I was worried they were underdone (nearly raw), but they set up well when they were completely cool.
My very young sons "helped" me make these, and we all loved the results. Thanks so much, Phyllis!
My very young sons "helped" me make these, and we all loved the results. Thanks so much, Phyllis!
Phillip M.
January 3, 2020
Just made these for the first time with no issues. My notes:
- completely cooled brown butter
- used roughly the same amount of sugar (could be a 1/4 cup less)
- creamed all liquids for roughly 5+ minutes (you really want to do this for cookies to incorporate more air into mixture). Should be fluffy-ish by the end
- aluminum foil and some canola oil spray (just to be safe)
- started with 26mins in the oven. Didn't look as done on the top as I'd like. Popped back in for 3mins. Think this really only needs about 27mins though
- cool in-pan on wire rack until pan is cool enough to touch
First time baking and eating blondies. Dope recipe. 2020 is starting off right
- completely cooled brown butter
- used roughly the same amount of sugar (could be a 1/4 cup less)
- creamed all liquids for roughly 5+ minutes (you really want to do this for cookies to incorporate more air into mixture). Should be fluffy-ish by the end
- aluminum foil and some canola oil spray (just to be safe)
- started with 26mins in the oven. Didn't look as done on the top as I'd like. Popped back in for 3mins. Think this really only needs about 27mins though
- cool in-pan on wire rack until pan is cool enough to touch
First time baking and eating blondies. Dope recipe. 2020 is starting off right
Melanie N.
December 10, 2019
Just made these for the first time today. While they didn't get the "crackle" on the top, they did get that crusty flakiness when cooled and I cut them. I used just a little bit over a cup of packed dark brown sugar and trust me, it was enough. These are VERY rich.
Rachel G.
August 31, 2019
Itâs perfect. I had to brown the butter for longer than anticipated and I kept it in my toaster oven (I didnât want to wait for my *real* oven to pre heat) for about 30 min. If there is butter on top, Im guessing the butter probably didnât get cooked well enough for it to clarify. It was gooey and yummy. Thank you!
Tam
August 29, 2019
I followed the recipe exactly, however, I extended the baking time by about 3 minutes. I did not achieve the crackly top look nor the gooey chocolate inside. However, the taste was divine. I thought this recipe looks a lot like the browned butter skillet chocolate chip recipe on this site, except for the lack of baking soda and the cookie only used egg yolk. Both recipes tasted good and similar. Can't go wrong with either.
DublinCakeEater
August 29, 2019
Have just eaten one of these, still warm...I have to say, even as a huge sugar addict, I found them a bit much! They are really tooth-achingly sweet. Sometimes that's a good thing, so I'm curious to see what they'll be like at room temperature, as another commenter has said the flavour develops and they're like toffee. At the moment, they certainly are delicious even if so sweet, with a distinctly dark brown sugar taste. Also, as I made them with dark brown sugar, they look as dark as brownies, so I wonder if the batch made for the photo were baked with light brown? Another note: I used just foil (unbuttered) to line the tin, and they stuck like crazy to the sides. I'll use buttered parchment next time.
Time will tell if I'll make these again. At the moment, not so sure.
Time will tell if I'll make these again. At the moment, not so sure.
Persephone L.
October 14, 2018
This was yum but just ended up as a giant cookie, next time I would halve the flour! I think it depends on how long you brown your butter for, I let mine get very dark brown on the bottom and the flavour was incredible in the finished product (it took about 5 minutes, I don't understand why people say it takes a long time? Crank that heat up!) But that also means all of the water etc evaporated I guess. Would be good for the recipe to provide a volume for how much browned butter you should end up with.
zoumonkie
December 14, 2018
Dark brown is burnt butter not brown butter. Throw it out, turn down the heat, and start over
Persephone L.
December 14, 2018
It was really delicious, and was not burnt, why the hell would I throw it out?? Less caramelization equals less flavor. Also the temperature doesn't make a difference, it's stages of caramelization so a lower heat will just take longer to reach the same point.
zoumonkie
December 14, 2018
Butter doesnât caramelize; it burns. Burnt butter blondies taste like burnt butter.
Persephone L.
December 14, 2018
I don't know what you think is slowly turning brown then, but it's the milk solids in the butter that caramelize. And dude, I ate them, did you?? They weren't burnt. Your arrogance astounds me.
zoumonkie
December 14, 2018
Itâs hard to help a girl who thinks she can fry powdered eggs. Sorry, have a wonderful life.
zoumonkie
December 15, 2018
We are at an impasse. As I said I'm trying to help; as you said you're trying to argue.
estelle
September 26, 2018
This is one of my very favorite dessert recipes ever. It is FABULOUS! I make it often for my adult children and their friends and everyone loves it. And its super easy. I never let the butter cool all the way and it doesn't matter. I have never really gotten the butter to brown after quite a while on the stove and then I give up and just use the butter as is. I guess I am afraid to burn it. The salt in the recipe is fabulous and just makes it! Finding wonderful recipes like this is why I love trying new recipes...you just never know when you can find something truly amazing. Thank you!
Gayatri
September 20, 2018
I have two questions about this recipe, which I first saw on Smitten Kitchen but the proportions are basically the same. I reduced the sugar by about 1/4 cup because I find blondies too sweet most of the time. I also added 1/4 cup peanut butter. I didn't get a flaky crust on top, are these changes the reason? There's a certain amount of flakiness, but it doesn't look nice and even. Second, is it normal to have the batter look really shiny and greasy and have butter leaking out? I'm not sure what happened here. Any advice appreciated!
zoumonkie
September 20, 2018
Make peanut butter cookies instead or eplace the 1/4 of sugar with more chocolate chips. Keep everything the same except replace semi-sweet with dark chocolate chips.
Persephone L.
October 14, 2018
I don't know if it's true or not, but I've heard that you get more flakiness by beating the mixture well right after the eggs added.
With the butter leaking out I think it's related to how long you brown it for, mine ended up being very stiff and dry!
With the butter leaking out I think it's related to how long you brown it for, mine ended up being very stiff and dry!
Luciana
December 14, 2018
Your mods added additional fat (PB) and reduced one of the elements (sugar) that would have absorbed/blended with the existing fat in original recipe and more fat from PB. That's where your grease problem came in. The adjustments in these elements likely impacted the chemistry that created a flaky crust in the original, as well.
Rupa
February 16, 2018
This is my go-to dessert and I've made it more times than I can count. The ratio of effort (low) to deliciousness (high) makes it the perfect kind of recipe. I never wait for the butter to cool before preceding with the rest of the recipe - the marbled results from adding the chocolate chips to warm batter are just too lovely.
Phyllis G.
February 20, 2018
This makes me very happy! I feel exactly the same way. And I LOVE the raw batter.
JESSICA S.
October 19, 2017
I am so thankful for this recipe and my kids love it. It does take a while for butter to brown, but itâs worth it. I donât wait for the butter to cool and I mix all in one bowl - butter & sugar, then salt, eggs, vanilla, flour, and finally chips. By the time I add the chips the batter is lukewarm, if that, so no melting. Yum!!!
Patti B.
May 23, 2017
These are, hands down, among my family's favorite dessert. The hardest part about making them is waiting for the butter to brown (because that browned nutty-goodness is what makes them so good!). I never wait for the butter to cool all the way as I'm not patient, and I've been known to stick the pan in the freezer so I can cut into them sooner (otherwise, they're really gooey and delicious, but messy).
Rebecca M.
April 27, 2017
These turned out perfectly! I followed the recipe as is and love the result. I will definitely be making these gooey blondies again.
_Tamarind_
February 10, 2017
This recipe doesn't work at all. I had to pour probably a 1/4 cup of excess butter out of the pan after 40 minutes in the oven to try to get them to bake.
marianna
October 6, 2016
I made these - absolutely delicious - but I had excess butter around the pan. Did I not let the butter brown enough? Was the butter supposed to reduce in the browning process? Thanks for the recipe!
Megan M.
August 15, 2016
When I tasted these fresh (mostly cooled from the oven), I thought they were really just ok. BUT THE NEXT DAY they transformed into toffee chocolatey deliciousness that my family and I couldn't stop eating. I did everything according to the recipe with the exception of using semisweet chocolate chips instead of bittersweet (what I had on hand/family preference). I highly recommend baking these and letting them sit in an airtight container overnight before enjoying yourself or gifting to others.
Jade G.
August 4, 2016
I made these this week -- what a disaster! After using expensive chips and following the recipe, the result was gray, hard and unappetizing. I should have guessed when the dough didn't taste as good as regular cookie/ blondie dough.
Perhaps I baked too long, though 30 minutes is suggested. The butter was still bubbling around the outside of the pan, so who would guess?
After such disappointment I'll stick with the regular blondies, where butter is creamed with sugar.
Perhaps I baked too long, though 30 minutes is suggested. The butter was still bubbling around the outside of the pan, so who would guess?
After such disappointment I'll stick with the regular blondies, where butter is creamed with sugar.
zoumonkie
August 4, 2016
You must have used rotten eggs. Put your eggs in water. If they float, throw them out. Use fresh eggs next time.
gabby
March 20, 2016
Made these Thursday night, shared them at work on Friday. I'd cut them into 1-inch cubes which seemed like a good idea. Until friends said they were the perfect size for mindlessly popping in their mouths. All gone! :)
Used 1C AP and 1C WW (out of AP); 1C chips, 1/2 Walnuts (on one side only). All the vanilla.
Used 1C AP and 1C WW (out of AP); 1C chips, 1/2 Walnuts (on one side only). All the vanilla.
Jacob M.
January 22, 2016
Unless you have really good vanilla, I'd probably half the amount in this recipe. Super vanilla-y as is
CandiceHope
November 15, 2015
This is so good! My pet peeve with chocolate chip cookies is that I always prefer raw dough to the finished cookies. This tastes like perfect cookie dough with crisp edges. Fantabulous!
Monica J.
November 12, 2015
Very rich and decadent. I might add bourbon next time, and maybe more salt (as I love salty sweet desserts)
Alina K.
November 7, 2015
My batter for some reason was more like a cookie batter.....must be the flour. In any case it turned out great by tasted like a giant cookie. Will try again with less flour next time.
saramin
September 1, 2015
I used 3 teaspoons of bourbon and 1 teaspoon of vanilla. WHOA. Incredible!
Kimmy N.
August 19, 2015
can I use the normal salt if i don't have the kosher salt?
Susan W.
August 19, 2015
Yes. Maybe use 1/2-3/4 tsp if you are using regular table salt. Because it's finely ground, it takes less and is saltier.
KBec
February 9, 2018
Hi Susan, you are correct in reducing the table salt measure due to finer grains, but just to clarify, all salt has the same sodium content. Table salt and most sea salts contain about 40 percent sodium by weight. Kosher salt and some sea salts may have larger crystal sizes than table salt, so they may have less sodium by volume (e.g., by teaspoon or tablespoon). Also, the main benefit of choosing more "natural" types of salt is that you avoid additives and anti-caking agents that are often added to regular table salt.
Pippa S.
August 18, 2015
I love this recipe! I made it like 10 times and still not get tired of it. Thank you Phyllis for sharing!
Michelle@HummingbirdHigh
August 14, 2015
Hey Phyllis, is the brown sugar in this recipe tightly or loosely packed? Thanks!!!
Phyllis G.
August 14, 2015
hey michelle. so i pack it the same way i would for chocolate chip cookies. so i guess i would say tightly. they're pretty sweet. sweeter than most things i make. hope that helps!
Courtney C.
August 11, 2015
These are so sinfully delicious. I would eat the entire pan if I could - the combination is perfect. If you haven't made these yet, do yourself a favor and make them tonight.
Emily L.
May 27, 2015
I've made these twice now, the first time they were absolutely perfect. the second time I got (a little) carried away and melted two dark chocolate bars into the browned butter (I figured why not?) and it did not turn out! I baked in an 8x8 pan and the top never cracked or was firm. I ended up baking for around 40 minutes and took them out purely because I was tired of checking them every 5 minutes. when they cooled down the top 1/2 in. was *extremely* hard (aka very difficult to cut through/dry) but the bottom was moist and soft. is this because of the overdose of chocolate? any suggestions?!
Megan M.
May 20, 2015
This recipe is unreal. These are so worth spending the time to brown the butter. I use a 9x9 and it takes my oven about 35 minutes since the batter is very wet, but it makes for lovely, moist, fudgy blondies. So yummy.
Amy M.
April 9, 2015
Has anyone made these in a 9x9 inch pan instead of an 8x8?
Susan W.
April 9, 2015
Yes, I have a glass pan that is 9x9. They are a little thinner, but not by much. I still baked them close to 30 minutes. They are lovely and wrinkly on top when they are done.
Amy M.
April 9, 2015
Wow! Thank you so much! I have the same pan and I'm going to bake them this weekend :)
Justine C.
March 24, 2015
I've made these blondies quite a few times since finding the recipe in December. They are now my go-to when I need to bring something to a get together because they are so easy to make and sinfully delicious. I've also had success playing around with the recipe, using the tips in the article. But one thing that never happens for me is the melting of the chocolate chips (I usually add 1 heaping cup of bittersweet chips). I let my butter cool for only a few minutes as suggested in the recipe. I've even tried using the tiny miniature bittersweet chocolate chips hoping the smaller size would make them melt a bit easier. But I still can't get the chips to melt for the marbled effect. Any tips?
bb
March 27, 2015
Maybe stir in the chocolate chips sooner than later?! I would try stirring the chips into the hottish butter and then add everything else.
ellen
April 2, 2015
Have you tried using a chopped chocolate bar instead? My guess is there is something in the chocolate chips themselves that acts as a stabilizer to maintain their shape.
Justine C.
April 2, 2015
I didn't think about that! I'll try that for next time. I have been using the same brand chocolate chips each time, so that might be it. Thank you for the tip!
Kris
August 4, 2015
Chopped chocolate is best but you can also try Schaffen berger's dark chocolate chunks. They are expensive but really good. I folded it in at the end, but it still melted while the blondies were baking. It was soft even after I had them completely cooled. It doesnt harden back like chocolate chips.
Broooooom
March 10, 2015
IThis looks delicious but is it possible to reduce the butter? Help.
Tracy M.
March 10, 2015
The browned butter is the star in this blondie. You might be better off finding a different recipe.
Phyllis G.
March 10, 2015
Broooooom,
You could reduce the butter a bit. Maybe cut in half? Not sure how the blondies would hold together. But worth a shot. It's such a gooey situation that there might be a bit of leeway. Let me know what happens!
You could reduce the butter a bit. Maybe cut in half? Not sure how the blondies would hold together. But worth a shot. It's such a gooey situation that there might be a bit of leeway. Let me know what happens!
Kris
August 4, 2015
So I tried cutting the butter in half. I halved the recipe to begin with and then halved the butter , so I used 1/2 stick ( instead of 1 ) . It yielded a little than 1/4 cup brown butter. I added the juice of 2 tangerines to it. I also added the zest to the brown butte while it was cooling. If you like the taste of orange with the chocolate, you will love this. I also used only 3/4 cup sugar ( instead of 3/4 cup plus 2 tbsp) since the orange juice is sweet. Only thing , I felt the blondies puffed up a bit.
dgeorge8
February 3, 2015
Anyone find theirs to be too raw inside? I doubled recipe and baked in 9x13" pan. Maybe too deep? They ended up kinda raw and greasy so kept tossing back in oven. Was thinking I'd try a cup more flour next time.
Kris
February 3, 2015
Brown butter or ghee has a more greasy texture than butter. I don't know the measurement of the brown butter that needs to be added. For a 9x13 you need to 1.5 the recipe. I did it and it worked.
keg72
February 2, 2015
Delicious! The only change I made was to cut them a bit smaller.
Phyllis G.
March 10, 2015
i've been doing that too! i should suggest it in the recipe. thanks so much!
Tracy M.
January 27, 2015
I made these today for our snow day and they are absolutely incredible! I'm already considering a second batch for work tomorrow.
Sue
January 19, 2015
Made exactly as directed, I'm a little underwhelmed. Hubby liked them ok, but he is a chocoholic. Was looking for that " to die for " feeling, didn't get that.
Haley S.
January 16, 2015
Halfed this recipe and made them in an 8x4 pan tonight as a special treat while watching a movie. The best! Thanks, Phyllis!
Angie B.
January 13, 2015
My god.. I just made these and they are fucking great!! I halved the recipe and actually baked it in a 4x8 for some reason instead if 4x4...cook time varied but oh man. I've never had a blondie before, these turned out dense, chewy, and browned buttery. The necessity to run is incredibly present right now. Thanks a lot for the recipe. I'll share with friends tomorrow =)
Virginia
December 30, 2014
I'd love to make these for NYE, but don't have unsalted butter. Will salted butter be ok?
Candice B.
December 25, 2014
Made these to put in Christmas gift baskets and already getting rave reviews just a couple hours after gifting! I wanted more pieces so I baked in a small jelly roll pan and 27 minutes was perfect. I want to make more tomorrow!
HaylesYeah
December 19, 2014
Dude, seriously, these are so insane. And so easy. And so life-giving. I've made them 4 times in the last week because (a) my boyfriend devours whatever he finds, (b) I can't stop giving them as thank-you's to people, and (c) whenever I want one, nothing's left and the cycle begins anew. This time I'm adding some bourbon (Four Roses, cause life's short) and more brown sugar. And btw, hella chocolate chips is the only kind of chocolate chips. Thank you, thank you, thank you for these.
henandchicks
January 4, 2015
angie, I am seriously not-hip, but I think "hella" is a slang word that means really, or lots or implies a vigorousness. (confirmed here? http://www.urbandictionary.com/define.php?term=hella). unless you are teasing, in which case I have reaffirmed my not-hip status.
Angie
January 4, 2015
Haha! Having teens and working with lots of younger people (and having been a fan of No Doubt back in the day) I'm familiar with the slang term. But it seemed like HaylesYeah was giving a brand recommendation from the way she phrased it, unless I missed something from earlier. Thank you for taking pity on me and giving a reply, though! :-) I appreciate it!
Susan F.
December 14, 2014
I just made these and they are divine. The brown butter makes it! Thank you so much for the recipe, can't wait for my family to try them on Christmas Eve!! (Hope there will be some left. :/
Jenny
December 14, 2014
These are pure evil. I've never been a blondie person, but the generous amount of chocolate chips, brown butter and promise of butterscotch seduced me. I am now a convert and had to hide the batter from my husband, who started chasing me after I let him lick the spoon and bowl. I only had a 9x13 pan, so I doubled the recipe, used a combo of light brown sugar and coconut sugar (which is darker than regular and what I had on hand), and baked for 30 minutes. They came out gooey in the middle with cookie-like corners (my fave) and plenty sugary. I served to my dinner guests warm topped with vanilla bean ice cream. Everyone was blown away. Thanks for a wonderful recipe - love the simplicity!
sherry
December 12, 2014
After you make the brown butter, do you remove the milk solids?
Phyllis G.
December 12, 2014
Use them. They add great flavor. Unless they're black, in which case you should start over with the butter anyway.
zoumonkie
December 11, 2014
No baking powder. I had to re-check to make sure I didn't forget to add it.
Jenny Y.
December 8, 2014
These are absolutely incredible! I previously made the Cook's Illustrated version (https://food52.com/recipes/28573-cook-s-illustrated-s-blondies) and also browned the butter, but find these gooier and better. The only major difference is this one doesn't contain baking powder and the proportion of most ingredients is 1/3 more than the other recipe (with same number of eggs). But I think the larger egg percentage and the baking powder made those too cakey, whereas this one is 'fudgier'. I also baked these for only 25 minutes, then refrigerated them, which gave them a better texture. The deeply buttery, caramel-y flavor and the extra salt is also very addicting. Thank you! Will definitely make these again.
maye
December 6, 2014
these are in the oven now. i'm excited. the batter was delicious, i almost didn't want to bake it :)
Kris H.
December 6, 2014
Thanks for your suggestions - just wanted to make sure I didn't do anything wrong. It's such a great recipe - I love brown butter flavor! Thanks!
Kris H.
December 6, 2014
I tried these last night and after 30 minutes they were still undercooked...I used an 8x8 pan...any suggestions?
Phyllis G.
December 6, 2014
did you let them cool completely before tasting? you sure your oven temp is accurate? if yes, then you might just prefer to cook them longer than i do. they're almost like cookie dough with a crisp top. i've cooked them anywhere from 20-35 minutes. i found that at 35 minutes, the blondies along the edges were too cooked, a bit cakey. 27 minutes seemed optimum. but you can throw them back in the oven for a bit. or, cut them into squares and freeze them. they have a wonderful texture frozen. another idea is to use a bigger pan for a thinner, less gooey blondie. let me know if you try it!
Kris
December 6, 2014
awesome photograph. I really feel like trying it out right away . can I use a vanilla bean instead of vanilla extract? how would I use it ?
Phyllis G.
December 6, 2014
absolutely. in fact, i wanted to try this. halve the vanilla bean lengthwise and scrape out the seeds. once the butter has cooled down (warm is fine, just not hot), whisk in the seeds. if you you have time, allow it to infuse for 20 minutes or so. then proceed with the recipe.
Assonta W.
December 8, 2014
Ground flax seed-one tablespoon mixed with three tablespoons water. Let sit at least two minutes, if you can leave it for 5 minutes, the results are better
Susan W.
December 3, 2014
These are incredible. I made the swirly version. I'll be making these forever.
Justin S.
December 3, 2014
Currently obsessing over blondies. I add 1 mashed ripe banana to the wet mixture, and dollop dulce de leche over the batter just before it goes into bake.
MathildaCooks
December 3, 2014
OMG, my husband will die of happiness when I make these...they are all his favorite things. Blondies. Chocolate. And salty.
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