I am not a decisive person...Decisions are to be made over the course of days and there may or may not be pro/con lists and spreadsheets. With these Blondie Brownies, you don't have to choose!
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These Blondie Brownies are two desserts in one! The browned butter blondie layer is topped with a fudgy brownie layer for the ultimate treat! I drizzled a few with homemade salted caramel sauce for a truly decadent treat, but they are also rich and delicious all on their own!
If you enjoy this recipe, check out my posts for Oatmeal Brownies, Strawberry Thyme Blondies, and Vanilla Bean Blondie Cheesecake!
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Ingredients
Both the browned butter blondie layer and the brownie layer use pantry staples that you likely have in your kitchen right now!
Blondie Ingredients
- Unsalted Butter - For moisture, richness, and flavor. Unsalted so that you control the amount of salt in the recipe. The recipe calls for browning the butter, which gives it a lovely nutty smell and flavor! If you're low on time or you'd prefer not to brown the butter, you can just melt the butter and proceed with the recipe.
- Flour - Provides structure and moisture for the blondies. I used all-purpose flour.
- Baking Powder - Provides leavening.
- Salt - Helps to balance and enhance the flavor of the blondies.
- Sugar - For sweetness and moisture.
- Brown Sugar - For sweetness, moisture, and a slight molasses flavor.
- Egg - Provides structure, moisture, and a little richness. You want your egg to be at room temperature.
- Vanilla Bean Paste - For flavor. One of my favorite ingredients! If you prefer to substitute, you can use an equal measure of vanilla extract.
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Brownie Ingredients
- Cocoa Powder - For flavor. I used regular unsweetened cocoa powder. If your cocoa is lumpy, I suggest sifting it first.
- Flour - Provides structure and moisture to the brownies.
- Baking Powder - For leavening.
- Salt - Helps to balance and enhance the flavor of the brownies.
- Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe.
- Brown Sugar - For sweetness, moisture, and a slight molasses flavor.
- Eggs - Provides structure, moisture, and a little richness. You want your eggs to be at room temperature.
- Vanilla Extract - For flavor.
- Chocolate Extract - For flavor. I highly recommend this (sometimes overlooked) extract! It lends amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some here. Even better, make yourself some Homemade Chocolate Extract for next time!
Salted Caramel Sauce Ingredients
- Sugar - For sweetness, and the main flavor once it caramelizes.
- Unsalted Butter - For flavor, richness, and to help make the caramel pourable. Unsalted so that you know how much salt you're adding to the recipe.
- Heavy (Whipping) Cream - For moisture and richness. Helps to make the caramel pourable.
- Fleur de Sel - The salt in the salted caramel! You can change the amount to your taste. I use fleur de sel, but any flaky sea salt will do.
Instructions
This recipe has several steps to it, but I promise they're super easy! Each layer whips up quickly without the use of a mixer! The salted caramel sauce is optional, but I've included the instructions in case you'd like to make it! If you prefer, you can use a store-bought caramel sauce, or skip the caramel altogether!
How to Make Browned Butter
Browning the butter before you use it gives the blondies such beautiful flavor!
- Place butter in a small saucepan over medium heat. Once melted, continue to cook butter, swirling occasionally, until browned bits format the bottom (~4-5 minutes). Butter will smell nutty.
- A good rule of thumb is that the butter stops bubbling and sputtering once it’s browned. Allow browned butter to cool slightly (enough that it won't scramble your egg when you add it later).
- Note: If your butter cools too much, your blondie batter will set up and be firm. You can either microwave the batter for a few seconds or just roll with it--the blondies turn out fabulous either way!
How to Make the Blondie Layer
Combine sugar, brown sugar, and slightly cooled browned butter.
Add egg and vanilla bean paste and mix to combine.
Add dry ingredients (flour, baking powder, and salt) and stir until just incorporated.
Press batter into pan, then set aside to make brownie layer. Your batter may be firmer or thinner depending on the temperature of your butter. Either way it will be fine!
How to Make the Brownie Layer
Combine the melted butter and brown sugar.
Add the eggs, vanilla extract, and chocolate extract. Stir to combine.
Add dry ingredients and mix until just incorporated.
Scrape batter into pan on top of the blondie batter.
Making Salted Caramel Sauce (Optional)
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not.
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. I like to stir it for awhile to give the salt a chance to dissolve. Sauce will thicken as it cools.
Equipment
There isn't much equipment involved in making these recipe, but here are a few of the items that I used!
- 8"x8" Pan - This recipe uses one, 8-inch x 8-inch baking pan. I prefer pans that are lighter in color, since your bakes don't brown up quite as quickly. It may be possible to double this recipe and make it in a 9"x13" pan, but I haven't tried it! It would definitely require a longer bake time.
- Nonstick Parchment - I like to line the pan with parchment that overhangs the sides of the pan for this recipe, which allows you to lift the Blondie Brownies from the pan when they’re done for easier slicing and serving.
- Offset Spatula - Not a necessity, but an offset spatula makes smoothing out the batter an easier task!
Top tip
My #1 tip for making these Blondie Brownies is: do NOT overbake!! An overbaked brownie is dry and unpleasant. A slightly underbaked brownie is still fudgy and delicious! So, when in doubt, pull the brownies out of the oven!
Frequently Asked Questions
No. The browned butter flavor is outstanding, but if you don't have the time or that's just not your thing, you can just melt the butter and move on with the recipe!
Yes! Your Blondie Brownies will keep in an airtight container on your kitchen counter for 3-5 days (storing them in the refrigerator may dry them out). For longer storage, freeze them in an airtight container for up to three months!
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Blondie Brownies
Ingredients
Browned Butter Blondies:
- ½ cup unsalted butter
- 1 cup flour
- ½ teaspoon baking powder
- pinch salt
- ½ cup sugar
- ½ cup brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla bean paste (see note)
Brownies:
- 10 tablespoon unsalted butter, melted
- ¾ cup cocoa powder (sifted, if necessary)
- ⅓ cup flour
- ¼ teaspoon salt
- 1¼ cups brown sugar
- 2 eggs, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon chocolate extract (see note)
Homemade Salted Caramel Sauce (Optional):
- 1 cup sugar
- 6 tablespoon unsalted butter, diced and softened
- ½ cup heavy (whipping) cream
- 1½ teaspoon fleur de sel (or other sea salt)
Instructions
For Blondie Layer:
- Preheat oven to 350° F. Grease an 8"x8" baking pan and line with parchment (see note) that overhangs the edges (for easy removal of the brownies later). Set aside.
- Place butter in a small saucepan over medium heat. Once melted, continue to cook butter, swirling occasionally, until browned bits format the bottom (~4-5 minutes). Butter will smell nutty. A good rule of thumb is that the butter stops bubbling and sputtering once it’s browned. Allow browned butter to cool slightly (enough that it won't scramble your egg when you add it later).
- Preheat oven to 350° F. Grease an 8”x8” pan, line with parchment that overhangs the sides of the pan (see note), and set aside. In a small bowl, combine flour, baking powder, and salt. Set aside.
- In a large bowl, combine sugar, brown sugar, and slightly cooled browned butter. Stir to combine. Add egg and vanilla bean paste (see note) and mix to combine. Add flour mixture and stir until just incorporated.
- Scrape batter into prepared pan and smooth the top. Your batter may firm up a bit if your butter has cooled, but it will still turn out fine! Set the pan aside while you prepare the brownie layer.
For Brownie Layer:
- In a small bowl, combine the dry ingredients (cocoa powder, flour, and salt) and set aside.
- In a large bowl, combine the melted butter and brown sugar. Stir to combine.
- Add eggs, one at a time, allowing the first egg to incorporate before adding the second. Add vanilla extract and chocolate extract (see note) and stir to combine.
- Add dry ingredients and mix until just incorporated. Scrape batter into pan with the blondie batter and smooth the top.
- Bake 35-38 minutes, or until the brownies pull away from the sides of the pan a bit and a toothpick inserted into the center comes out with a few moist crumbs attached. Allow to cool completely in the pan on a wire rack.
For (Optional) Caramel Sauce:
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. I like to stir it for awhile to give the salt a chance to dissolve. Sauce will thicken as it cools.
- Drizzle salted caramel sauce over brownies as desired.Enjoy!
Notes
Nutrition information is provided as a courtesy and is only an estimate.
Erica
I almost didn't brown the butter, but it's so worth it! Yum.
Amee
Agree! The browned butter only takes a few minutes, and is so worth the end result! So happy that you enjoyed the recipe, and thanks so much for your review, Erica!