Blondies and brownies often find themselves in quiet competition, but there’s no need to choose sides. Where brownies lean into richness and cocoa, blondies celebrate warmth and caramel notes. These Brown Butter Vanilla Blondies are a symphony of flavors, with nuttiness, warmth, richness, and , relying on the nuttiness of brown butter and the complexity of our Vanilla Brown Sugar to deliver something truly indulgent without being overwhelming.
Browning the butter is a small extra step that pays off in a big way—it transforms the butter into something toasted and golden, with hints of toffee and hazelnut. When paired with real vanilla and the natural molasses of the brown sugar, it gives the blondies a soft chew and a rich, balanced sweetness that lingers. The result is a bar that’s simple in appearance but elegant in taste, with a texture that lands somewhere between a cookie and a cake.
Serve these warm or at room temperature with a scoop of ice cream for a dessert that feels both casual and elevated. Vanilla bean ice cream enhances the sweetness, but salted caramel or espresso ice cream are excellent contrasts that cut through the richness. Whether shared at a dinner table or tucked into a lunchbox, these blondies are understated comfort at its best.
Yield: One 8x8-inch pan (9–12 bars)
Ingredients:
½ cup (113g) melted butter
1 cup (200g) Andrea’s Bakehouse Vanilla Brown Sugar 1 large egg, room temperature
1 cup (125g) all-purpose flour Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
2. In a small saucepan over medium heat, melt the butter. Continue cooking, stirring often, until the butter foams and smells nutty and the solids turn golden brown (about 5–7 minutes). Immediately pour into a heatproof bowl to prevent burning. Let cool for 10 minutes.
3. Whisk the Vanilla Brown Sugar into the browned butter until well combined.
4. Whisk in the egg until the mixture is smooth.
5. Stir in the flour and salt until just combined. Do not overmix.
6. Pour the batter into the prepared pan and smooth the top with a rubber spatula or offset spatula.
7. Bake for 20–24 minutes, or until the top is golden and the center is just set. The edges should be lightly browned and the center soft. It will firm up as it cools.
8. Let cool completely in the pan before slicing into bars.