Brown Butter Blondies Recipe - How to Make Chewy, Cakey Cookie Bars!

Blondies are like the lesser known cousin that always stands in the shadow of dark chocolate brownies. But just because it doesn't win the popularity contest, does not mean it shouldn't have a place in your baking rotation to try. The signature to making the perfect blondie is browning the butter. This simple yet effective step helps to add a depth of nutty toasty goodness that's out of this world. You're essentially creating a Maillard reaction by toasting the milk solids until golden brown and delicious. So simple yet so nuanced in flavor. And on top of that, I've loaded mine with some toasted macadamia nuts, dried cherries, and white chocolate chips. It's a "sometime food" so why not gild the lily?
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Makes 1- 9" x 9" square.
1 cup (110 g) macadamia nuts
1/2 cup (113 g) unsalted butter
3/4 cup (150 g) light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup (130 g) all purpose flour
3/4 teaspoon baking powder
1/2 cup (80 g) dried cherries
1/2 cup (4 oz.) white chocolate chips
Toast nuts in a small saucepan placed over medium heat until golden brown and fragrant. Remove from heat and set aside. Wipe the pan with a dry towel to remove any remnants of nuts, then add butter. Melt over medium heat and allow to gently simmer. You'll notice it foam up and the bottom is a dark golden color visible when the pan is swirled. It should take 5-7 minutes to brown the butter. Remove from pan and set aside to cool to room temperature.
Preheat oven to 350 F (180 C). Grease a 9" x 9" square pan and set aside.
Once cooled, add butter to a large bowl. Whisk in sugar until combined. Add eggs one at a time then vanilla. Stir in flour and baking powder until there are a few streaks of flour left. Then stir in dried cherries, nuts, and white chocolate until thoroughly combined. Place into prepared baking pan and bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Set aside to cool completely before cutting a slice. Enjoy!
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xo Shannon
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[@ivisonsheldon]

Thank you for sharing it! I'm from Brazil and I've been looking for this recipe for a long time.

[@Daughter_of_the_MostHigh]

thanks for the macadamia nut idea theses look fantastic, ill have to trie these

[@thesauceandgravychannel]

Fantastic video 👌your voice over is marvelous 👍👍they look so frecking delicious 👍👌❤

[@InShannonsKitchen]

The Sauce and Gravy Channel thank you so much! The voiceover is the hardest part mostly cause I don’t love the sound of my voice lol... please give the blondies a try and let me know what you think 😊

[@thesauceandgravychannel]

@@InShannonsKitchen i think your voice is spot on!!it reminds me of clairel king from tasty 101. Great job😊

[@AlisVonS]

Thanks for the inspo! I looove the combination of white chocolate, macadamia nuts snd cherries. A few things I've noticed though:
1. Your finished blondies do not look like they are anywhere near the texture of a brownie, rather dense and almost dry. Your dough seems on the dry side and then you put in dried fruit which soak up moisture from the dough during the baking process. You can avoid that by soaking any dried fruit in liquid first.
2. You mix up what kind of consistency you're looking for in the finished product. Fudgy, chewy, cakey - which is it? If anything, I would leave out the levening agent in this recipe to make it a little less dry. What you got does look like cookie bars and I'm thinking you chose the title according to the end result (which is smart) but it seems like you were aiming for something different.
3. Please do NOT put anything hot into your fridge, or anything above room temp really. It makes the temp inside your fridge rise which can make other food go bad more wuickly, plus it uses more energy because the fridge will try to lower the temp. So please make sure to tell people to put things in the fridge *after* they've cooled down.
That being said, I'd still devour one or two of those things because as a cookie bar, they look yummy!

[@sheejass4889]

How can I substitute egg

[@frauleinmaria9861]

Hi Shannon 😊I tried this recipe, the top of the bake tray was almost blackish though the taste was good. Your mixture seemed a lot thicker and mine was thinner. Why did this happen? Can you advise?

[@InShannonsKitchen]

Hi! Did you use a larger pan? If so, the baking time would be less.

[@piggynui]

if i reduce sugar , will it still be chewy ?

[@InShannonsKitchen]

Depends how much sugar you cut back. I would probably start by cutting back about 25% first and see how you like it. The brown sugar does enhance the chewiness though.