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Salty Brown Butter Blondie Bars

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These Salty Brown Butter Blondie Bars are the perfect end-of-summer dessert, featuring nutty brown butter, rich brown sugar, and a sprinkle of flaky sea salt. They’re chewy in the middle, crisp at the edges, and incredibly easy to make.

Ingredients

Scale
  • 10 tablespoons (142 grams) unsalted butter
  • 1 cup (200 grams) packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1½ cups (180 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • Flaky sea salt (e.g., Maldon), for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the middle of the oven. Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two opposite sides. Lightly grease the parchment with butter or non-stick spray.
  2. Brown the butter: Place 10 tablespoons of unsalted butter in a medium saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside, and brown specks will form at the bottom. This takes about 5-7 minutes. When it smells nutty and is deep amber, remove from heat immediately. Pour into a large mixing bowl and let cool for 5 minutes.
  3. Whisk in the sugars: Add the packed light brown sugar and granulated sugar to the warm brown butter. Whisk until fully combined; it will look like wet sand.
  4. Add the egg, egg yolk, and vanilla: Crack the whole egg and extra yolk into the bowl, add vanilla, and whisk vigorously for about 30 seconds until smooth, glossy, and slightly thickened (like thick caramel sauce).
  5. Fold in the dry ingredients: Add the all-purpose flour, baking powder, and fine sea salt. Use a rubber spatula to fold gently just until no streaks of flour remain. Do not overmix.
  6. Spread the batter into the pan: Scrape the batter into the prepared pan and spread evenly. The batter is thick; use an offset spatula or wet fingers to press it flat.
  7. Bake: Place the pan on the middle rack and bake for 22-25 minutes. The edges should be golden brown and set; the center should look just barely set (may jiggle slightly). A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
  8. Add flaky salt immediately: As soon as the pan comes out of the oven, sprinkle a generous pinch of flaky sea salt over the top. Let cool in the pan on a wire rack for at least 20 minutes, then lift out using the parchment sling. For cleaner slices, cool completely (about 1 hour).

Notes

Don’t rush the brown butter; it should be deep amber and smell nutty. Use a light-colored pan for browning butter to see the color change. Room temperature eggs are important to prevent the butter from seizing. Do not overbake; the center should look slightly underdone when you pull them out. Let cool completely before cutting for clean slices. These blondies taste even better the next day.

Nutrition

Keywords: brown butter blondies, salty blondie bars, Labor Day dessert, easy blondie recipe, chewy blondies

Find it online: https://morselora.com/salty-brown-butter-blondie-bars-best-labor-day-dessert/