Recipe

Brown Butter Blondies with Sea Salt

Chewy, crisp-edged blondies with nutty brown butter, vanilla, and flaky salt. One bowl, pantry staples, and a bake that feels like a mic drop.

By Matt Campbell

•

4.8

A single pan of golden brown butter blondies with crackly tops and flaky sea salt sprinkled over the surface, photographed on a warm kitchen counter under soft natural light

Jump to Recipe

Some desserts are a whole performance. These blondies are not. They are the kind of bake you throw together when you want something buttery, chewy, and loud in flavor without pulling out a stand mixer or owning five different types of sugar.

The trick is brown butter. It takes an extra couple minutes, but it turns basic pantry ingredients into that toasty, caramel-adjacent flavor that makes people ask what you did differently. Then we finish with flaky salt because sweet plus salty is the adult version of fireworks.

A neatly arranged set of ingredients for blondies including flour, brown sugar, eggs, vanilla, melted brown butter, baking powder, and flaky salt on a light-colored kitchen counter

Why It Works

Brown butter brings instant depth with a nutty, toffee-like aroma that makes the whole kitchen smell like a bakery.
One bowl, no mixer means fewer dishes and fewer opportunities to overwork the batter.
Chewy center, crisp edges come from brown sugar, the right bake time, and using an 8x8 pan for thicker bars.
A small pinch of baking powder helps the bars set with a tender bite, but keeps things squarely in blondie territory, not cake.
Flaky salt on top keeps the sweetness in check and makes each bite pop.

Butter foaming and turning amber in a small stainless steel saucepan on a stovetop, with browned milk solids visible at the bottom

Pairs Well With

Storage Tips

Room temp: Store blondies in an airtight container for up to 4 days. Slip a piece of parchment between layers so the tops stay pretty.

Refrigerator: You can refrigerate up to 1 week, but the texture firms up. Let squares sit at room temp 20 minutes before eating.

Freezer: Wrap individual squares tightly, then freeze in a zip-top bag for up to 2 months. Thaw at room temp, or warm gently.

Reheat tip: A 10 to 15 second microwave zap brings back that fresh-baked chew. Add a pinch more flaky salt if you are feeling bold.

Common Questions

Can I skip browning the butter?

You can, but you will lose the signature toasty flavor. If you are skipping it, just melt the butter and keep everything else the same.

How do I know when the blondies are done?

Look for set edges and a center that is just barely set. The top should look set (not glossy with wet batter), and the edges may start to pull away from the pan. A toothpick should come out with moist crumbs, not wet batter. Overbaking is the fastest way to dry blondies.

Can I add chocolate chips or nuts?

Absolutely. Fold in 1/2 cup chocolate chips, chopped walnuts, pecans, or toffee bits. If you want to go bigger, try to keep total mix-ins to about 3/4 cup so the blondies stay chewy, not dry and crumbly. Press a few on top so people know what they are getting into.

Why did my blondies turn out cakey?

Most often it is too much flour, too much leavening, or overbaking. Scoop and level your flour, and pull the pan when the center still looks slightly underdone. It will finish setting as it cools. Also, do not get heavy-handed with baking powder or mix-ins if you are chasing that dense, chewy bar texture.

Do I have to cool them before cutting?

Yes, unless you want molten chaos. Cool at least 45 minutes for clean squares. If you want bakery-sharp edges, chill 20 minutes, then cut.

Can I use a different pan size?

Yes. A 9x9-inch pan works, but the bars will be thinner and bake a little faster. Start checking around 18 to 20 minutes. To double, use a 9x13-inch pan and start checking around 24 to 30 minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking pan
Parchment paper
Small saucepan (for browning butter)
Mixing bowl
Whisk and rubber spatula
Measuring cups and spoons

I love big cooking projects, but I also love the kind of recipe that feels like a reliable friend on a Tuesday night. These blondies started as my “I want dessert but I do not want a sink full of dishes” solution. Browning butter became the move because it gives you that restaurant-level flavor with almost no extra effort. Now it is my go-to when I need a sweet that looks intentional, tastes expensive, and still lets me be a little imperfect in the kitchen.

A home cook's hands lining an 8x8 baking pan with parchment paper on a clean kitchen counter, with a wooden spoon and measuring cups nearby

Brown Butter Blondies with Sea Salt

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 9 squares

Ingredients

10 tablespoons (142 g) unsalted butter
1 1/4 cups (250 g) packed light brown sugar
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon fine sea salt
1 cup (125 g) all-purpose flour
1/2 teaspoon baking powder
Flaky sea salt, for topping
Optional: 1/2 cup chocolate chips, chopped nuts, or toffee bits (up to 3/4 cup total mix-ins)

Instructions

Prep the pan and oven. Heat oven to 350°F. Line an 8x8-inch pan with parchment, leaving overhang for lifting. Lightly butter or spray the parchment if you want extra insurance.
Brown the butter. In a small saucepan over medium heat, melt the butter. Keep cooking, stirring often, until it foams, then turns amber and smells nutty, 4 to 7 minutes. (It can happen faster in a dark pan, so watch the color and aroma.) When you see browned bits at the bottom, pull it off the heat.
Cool it briefly. Let the brown butter cool 5 to 10 minutes so it is warm, not piping hot. If it still feels very hot, give it a few more minutes. This keeps the eggs from scrambling.
Mix the wet ingredients. In a mixing bowl, whisk brown sugar into the warm brown butter until glossy and combined. Whisk in the egg and egg yolk until smooth, then whisk in vanilla and fine sea salt.
Add the dry ingredients. Sprinkle flour and baking powder over the bowl. Fold with a spatula just until no dry streaks remain. If using mix-ins, fold them in now. Do not overmix.
Pan it. Scrape batter into the prepared pan and smooth the top. Tap the pan on the counter once or twice to settle it.
Bake. Bake 20 to 24 minutes, until edges are set and golden and the center looks just set with a slight jiggle. The top should look set, not glossy, and a toothpick should come out with moist crumbs.
Finish and cool. Sprinkle flaky sea salt over the top while warm. Cool in the pan at least 45 minutes before lifting out and cutting.
Slice. Cut into 9 big squares or 16 smaller ones. Use a sharp knife, wiping between cuts for clean edges. Eat one standing at the counter. It is basically a rule.