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White Chocolate Browned Butter Blondies drizzled with glaze by Emma Duckworth Bakes

Browned Butter White Chocolate Blondies

Emma Duckworth
White Chocolate Browned Butter Blondies ... are really as delicious as they sound. Soft and chewy with a beautiful caramel, nutty undertone. It’ll be hard to stop at one!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Method Brownies & Bars
Cuisine American
Servings 12 squares
Calories 317 kcal


  • 110 g unsalted butter
  • 200 g brown sugar - firmly packed
  • 1 tsp vanilla extract
  • 3 large eggs - well beaten
  • 225 g plain flour (all-purpose)
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine salt
  • 200 g white chocolate chips
  • 40 g powdered icing sugar (confectioners’ sugar)


  • Pre-heat oven to 170°C (340°F). Line a 23cm (9-inch) square baking pan with parchment paper. Leave an overhang on the sides so that it is easy to lift the blondies out after they are baked.
  • In a small saucepan over medium heat, melt your butter. Continue to cook until the butter is golden brown and has a nutty fragrance. This takes about 4-5 minutes.  Note that the butter turns very quickly from golden to burnt, so keep an eye on it. Remove from the heat, pour into a large mixing bowl, and leave at room temperature cool.
  • Into the bowl with the cooled brown butter, add brown sugar and vanilla extract and mix with a rubber spatular until combined. Add the eggs and mix in well.
  • Sift into this mixture the flour, baking powder, baking soda, and salt and fold through until a few flour streaks remain.
  • Fold in the white chocolate chips. The batter will be super thick. Spoon batter into the prepared baking tray and level with an offset spatula. 
  • Bake for 20-25 minutes or until lightly browned on top and the sides are set, and a toothpick inserted into the centre comes out with a few moist crumbs. Remove from the oven and let sit in the pan for ten minutes. Using the paper, lift the blondie square out onto a wire rack and leave to cool. In a small bowl, mix powdered icing sugar and 1 teaspoon of water and drizzle over cooled blondies (this step is optional). Cut into 16 squares.


How to store: Store blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Alternatives: Add in chopped nuts, dried fruit or sub white chocolate for milk or dark chocolate for a variation.
Tips: Be careful not to overcook. You want a slight jiggle in the centre of the blondie for that soft, fudgy interior. Bake for longer for a more ‘cakey’ texture. 


Calories: 317kcalCarbohydrates: 44gProtein: 4gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 64mgSodium: 163mgPotassium: 108mgFiber: 1gSugar: 29gVitamin A: 293IUVitamin C: 1mgCalcium: 88mgIron: 1mg
Keyword browned butter blondies, white choclate
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