Chewy brown butter blondies pair the nutty flavor of brown butter with brown sugar and butterscotch chips for a simple blondie recipe that you’ll want to make over and over again.
Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Line the pan with parchment paper; set aside.
In a saucepan over medium heat, brown the butter. (Instructions for how to brown butter.) Remove from heat and pour into the bowl of a stand mixer. Let cool.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Attach the bowl with the brown butter to the mixer. Add the sugars. Using the paddle attachment, mix to combine.
Add the eggs. Beat on medium-high speed for 3 minutes, until light and fluffy, using a spatula to scrape down the sides of the bowl as needed. Add the vanilla; beat to combine. Turn the mixer to low and slowly add the flour mixture, mixing until just incorporated.
Fold in the butterscotch chips and spread the batter into the prepared pan.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. A few moist crumbs are fine (and desired), but the toothpick should not have any raw batter on it. DO NOT OVERBAKE.
Set the pan on a wire rack to cool completely before removing the blondies from the pan. Remove the parchment paper and cut into squares to serve.
Notes
Feel free to get creative with the mix-ins. For example, add some chopped pecans or walnuts, or swap the butterscotch chips for toffee chips, chocolate chips, or white chocolate chips.Blondies can be stored in an airtight container at room temperature up to 3 days.Helpful resources: