Description
Chewy, fudgy blondies made with nutty brown butter and swirled with pockets of warm salted caramel sauce for an indulgent, bakery-style treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, cold and cubed
- 2 cups (400g) dark brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170g) white chocolate chips
- Salted caramel sauce (store-bought or homemade), warmed for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Melt the butter in a medium heavy-bottomed saucepan over medium heat. Stir constantly until it foams, turns golden brown, and smells nutty (about 5-7 minutes). Remove from heat immediately and pour into a heat-proof bowl to cool for 10 minutes.
- To the cooled brown butter, add the dark brown sugar and granulated sugar. Whisk vigorously for about a minute until the mixture is glossy and smooth.
- Whisk in the eggs and extra yolk one at a time, followed by the vanilla extract. The batter may look curdled; whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Stir in the white chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Drop spoonfuls of salted caramel sauce over the top and gently swirl with a knife or skewer to create ribbons.
- Bake for 30-35 minutes, until edges are golden brown and set, but the center still looks slightly soft. A toothpick should come out with moist crumbs.
- Let the blondies cool in the pan for at least 30 minutes before lifting them out and cutting into squares. Dust with flaky sea salt if desired.
Notes
Do not burn the butter; remove from heat as soon as it smells nutty. Use room temperature eggs to prevent seizing. Do not overbake as blondies continue to cook in the pan. For best results, let them cool completely before cutting to ensure they hold their shape.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 1
- Protein: 4
Keywords: brown butter, salted caramel, blondies, chewy dessert, easy baking, white chocolate, caramel swirl