Salted Brown Butter Blondies (Printable Version)
Chewy blondies blend brown butter, salt, and cherries for a unique dessert twist.
# Ingredient List:
→ Batter
01 - 225 g unsalted butter
02 - 220 g light brown sugar
03 - 100 g granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
06 - 260 g all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon fine sea salt
→ Add-ins
09 - 170 g pitted fresh cherries, roughly chopped
10 - 50 g chopped white chocolate
11 - Flaky sea salt, for finishing
# Directions:
01 - Grease a 9x13-inch baking pan and line with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan, melt butter over medium heat; cook, stirring, until it becomes deep golden and develops a nutty aroma. Immediately transfer to a large bowl and cool for 5 minutes.
03 - Whisk both sugars into the cooled browned butter until well combined. Add eggs and vanilla extract; whisk until smooth.
04 - In a separate bowl, sift together flour, baking powder, and salt. Stir this mixture into the wet ingredients until just incorporated.
05 - Gently fold in chopped cherries and white chocolate until evenly distributed throughout the batter.
06 - Spread batter evenly in the prepared pan. Sprinkle lightly with flaky sea salt. Bake at 350°F (175°C) for 28-32 minutes, or until edges are golden and top is set.
07 - Allow blondies to cool completely in the pan, then lift out using parchment overhang and slice into squares.
# Expert Advice:
01 -
- Easy to make all in one bowl so you have less cleanup
- Perfectly chewy with crisp buttery edges and melty pockets of fruit
- No mixer needed and you can use either fresh or frozen cherries
02 -
- Blondies can stay chewy for days if stored airtight
- Brown butter makes all the difference do not skip this step for depth
- These freeze beautifully slice and wrap individually for quick treats
03 -
- Toast the butter patiently to coax out nutty caramel notes
- Use a light colored pan so you can see the stage of browning for best results Always let blondies cool fully before slicing to avoid crumbly edges