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Best Brown Butter Blondie Bars for Labor Day Cookout

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These brown butter blondie bars are chewy, buttery, and just sweet enough, with a nutty depth from browned butter. Perfect for cookouts, they come together in under 40 minutes with simple pantry ingredients.

Ingredients

Scale
  • ½ cup (1 stick, 113g) unsalted butter
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup (85g) white chocolate chips (optional)
  • ½ cup (60g) chopped pecans (optional)
  • ½ cup (85g) butterscotch chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
  2. Brown the butter: Place the unsalted butter in a light-colored saucepan over medium heat. Stir frequently until the butter melts, foams, and turns a golden amber color with brown specks, about 4-6 minutes. Remove from heat immediately and pour into a medium mixing bowl. Let cool for 5 minutes.
  3. Add the packed light brown sugar and granulated sugar to the warm brown butter. Whisk until well combined.
  4. Add the room temperature egg, egg yolk, and vanilla extract. Whisk vigorously for about 1 minute until smooth, glossy, and slightly thickened.
  5. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Add to the wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  6. If using mix-ins, fold them in now, reserving about 2 tablespoons to sprinkle on top.
  7. Scrape the batter into the prepared pan and spread evenly. Sprinkle reserved mix-ins on top.
  8. Bake on the middle rack for 20-25 minutes, until edges are golden brown and center is slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
  9. Cool completely in the pan on a cooling rack, about 1-2 hours.
  10. Use the parchment handles to lift the blondies out, place on a cutting board, and slice into 16 squares.

Notes

Don’t rush the brown butter; watch for color change and nutty smell. Room temperature eggs prevent lumpy batter. Underbake slightly for chewy texture. Cool completely before slicing for clean cuts. Blondies taste even better the next day.

Nutrition

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

Find it online: https://bakebeam.com/best-brown-butter-blondie-bars-for-labor-day-cookout/