Some of the most delicious recipes in the world start with butter, but there is yet another way to make butter even better…browning! Your entire home will be filled with the decadent, toasty scent of butter. Browning the milk solids in the butter creates additional flavor that gets unlocked thanks to a chemical change called the Maillard reaction. Much like the way that bread and toast taste different, the color change creates a new flavor all its own. Brown butter makes a unique addition to pound cake, chocolate chip cookies, and savory applications like brown butter sage ravioli. Today, I’m utilizing its magic in a Blondies recipe filled with caramel and chocolate chips.

Blondies are a cross between a brownie and a chocolate chip cookie bar. My favorite part of a chocolate chip cookie is the deep buttery flavor mixed with vanilla. Chocolate chip cookies are phenomenal crowd-pleasers in their own right, but Blondies are even easier because you don’t need to portion them out. Simply mix the ingredients together and fill them in a baking tin like a brownie. Once they are cooled, they are chopped like a brownie served. For further decadence, serve warm with vanilla ice cream. Be prepared for ooh’s and aah’s from those lucky enough to taste these. 

How does one brown butter, you may be wondering? Well, it only takes about 5 minutes of cook time, but you need to stay close to the stove. Using a skillet with a light bottom (now is not the time to bring out the cast iron skillet) is imperative. You need to be able to see the browning happening in the skillet. Stainless steel or enameled cast iron works well here. Over medium heat, add the butter and stir until melted, about 3-4 minutes. By the 5th minute or so, the solids in the bottom of the pot will turn to a golden color. The top will be filled with foam, so it can be difficult to see what’s happening underneath. Stir often with a wooden spoon to check on the color. Once you see a golden color, turn off the heat immediately and scrape any bits on the bottom to keep from burning. Pour off the butter and scrape all of the golden solids into a bowl and transfer to the fridge to chill. Golden is the operative word here. If the color goes beyond gold, you risk burning the milk solids, which are not pleasant to eat. You’ll need to start over.

Brown Butter Blondies With Chocolate & Caramel Chips (makes 9-12 servings)

1 stick & 6 tablespoons unsalted butter

1 3/4 cup light brown sugar

1/4 cup granulated sugar

3 teaspoons vanilla extract

2 eggs

2 cups all purpose flour

3/4 teaspoon salt, plus more for sprinkling on top

1 cup chocolate chips (bittersweet, dark, white, caramel chips or a mixture)

1. Brown the butter in a skillet over medium heat, stirring for 5 minutes until golden. Once you see a golden color, turn off the heat immediately and scrape any bits on the bottom to keep from burning. Pour off the butter and scrape all of the golden solids into a bowl and transfer to the fridge to chill for 15-30 minutes.
2. Preheat oven to 350 degrees Fahrenheit. 
3. Mix the chilled butter with the brown and white sugar until well-mixed and glossy.
4. Add the eggs and vanilla. Whisk to combine.
5. Add the dry ingredients in the bowl and mix until everything is just barely combined.
6. Press the blondie dough into an 8-inch by 8-inch square baking tray.
7. Bake for 30 minutes. Allow to cool in the tray for at least an hour.
8. Remove to cool further and cut when completely cool.