Brown Butter Blondies with Dark Chocolate and Espresso
- Small saucepan
- Kitchen scale
INGREDIENTS
- 4 ounces/110 grams unsalted butter
- 1 large egg plus 1 large egg yolk
- ¼ cup/50 grams brown sugar
- ¼ cup/50 grams sugar
- 1 cup/140 grams all-purpose flour
- 1 shot espresso/1 fluid ounce
- 1 teaspoon vanilla extract
- ¾ cup/100 grams dark chocolate chips
- 1 ounce/25 grams high-quality dark chocolate, finely chopped
- â…“ teaspoon fine salt
- A pinch of flaky salt
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- Heat the oven to 350°F/175°C. Line a loaf pan with parchment paper.
- Cook the butter over medium heat, stirring constantly, until lightly browned and nutty, 3 to 4 minutes. Remove immediately from the heat.
- Pour the butter into a mixing bowl. Whisk in the brown sugar, granulated sugar, egg, yolk, espresso, and vanilla until smooth.
- Add the flour, cinnamon, dark chocolate chips, and fine salt. Fold gently just until combined.
- Scrape the batter into the prepared pan and smooth the surface. Scatter the chopped chocolate and flaky salt over the top.
- Bake until the center is just set and a toothpick inserted shows moist crumbs, 20 to 22 minutes.
- Cool completely in the pan, at least 1 hour, before slicing into 14 pieces.
RECIPE NOTES
Use 1 cup/140 grams of a high-quality 1-to-1 gluten-free flour blend (Bob’s Red Mill or King Arthur). These blends already contain a mix of rice flour, potato starch, tapioca starch, and xanthan gum. It provides structure and prevents crumbliness. For best results:
- If the blend doesn’t contain xanthan gum, add ¼ teaspoon.
- Do not pack the flour; scoop lightly to avoid a dense result.
- Baking time may increase by 3 minutes. Keep an eye on the center.
FAQ
How should brown butter blondies be stored to maintain freshness?
The blondies should be stored in an airtight container at room temperature to maintain their fudgy texture for up to five days. If you prefer a slightly firmer texture, refrigeration is an option, but it may dry them out slightly unless wrapped well in plastic wrap or parchment. For longer storage, brown butter blondies can be frozen for up to three months; wrap each piece individually or store the entire pan tightly covered. Thaw at room temperature before serving.
What is the best way to cut the blondies for serving?
The best way to cut brown butter blondies is after they have fully cooled in the pan for at least an hour. Cooling allows the fudgy center to set, preventing the blondies from crumbling or sticking excessively to the knife. Use a sharp, straight-edged knife, wiping it clean between cuts to maintain neat edges. Cutting into uniform pieces ensures even portions and a professional presentation. For easier serving, you can also line the pan with parchment paper overhangs before baking, which allows you to lift the entire block out and slice on a cutting board, preserving the blondies’ shape.
Can I add nuts or other mix-ins to brown butter blondies?
Chopped walnuts, pecans, or almonds complement the nutty flavor from the browned butter while adding texture and crunch. Dried fruits like cranberries, cherries, or raisins can bring subtle sweetness and chewiness, balancing the richness of the chocolate. Even toffee bits, caramel chunks, or white chocolate pieces can enhance the indulgence. When adding mix-ins, fold them gently into the batter at the end to ensure even distribution without overmixing, which could affect the fudgy texture that defines perfectly baked brown butter blondies.
How can I make brown butter blondies extra fudgy?
It’s important to balance the ratio of butter, sugar, and eggs while avoiding overbaking. Browning the butter adds depth and moisture, which contributes to a fudgy texture. Using a combination of brown sugar and granulated sugar helps retain softness and chewiness. Avoid overmixing the batter after adding the flour to prevent developing too much structure, which can make the blondies cakier. Finally, check the baking time carefully—removing the blondies when a toothpick shows moist crumbs rather than being fully clean ensures the center remains dense and luscious.
What type of chocolate is best for brown butter blondies?
The best chocolate for brown butter blondies depends on the flavor you want to highlight. Dark chocolate or semi-sweet chocolate chips are ideal because they provide a rich, slightly bitter contrast to the sweet, nutty brown butter. Adding high-quality chopped chocolate on top before baking enhances the gooey, melty texture and creates a glossy finish. You can also experiment with milk chocolate or white chocolate for a sweeter variation, though they will alter the overall flavor balance. Using chocolate with at least 60% cacao ensures that your brown butter blondies maintain a sophisticated, deep chocolate flavor without being overly sweet.
How can I make the blondies less sweet without affecting texture?
Consider reducing the sugar slightly or using a sugar substitute that measures 1:1 with sugar, such as a natural erythritol blend. Brown sugar contributes moisture and chewiness, so if you reduce it, balance with a small amount of liquid such as milk, cream, or espresso. Using high-quality dark chocolate instead of semi-sweet or milk chocolate also reduces overall sweetness while enhancing richness. Avoid overbaking, as drying out the blondies can make them taste denser and less flavorful.
How long do brown butter blondies last at room temperature?
Brown butter blondies can last up to five days at room temperature when stored properly in an airtight container. The airtight seal prevents the blondies from drying out while preserving their fudgy interior and the nutty aroma from the browned butter. If you live in a particularly warm or humid climate, consider storing them in a cool, dry place or lightly refrigerating them. For longer storage, they can be frozen for up to three months, wrapped tightly in plastic wrap or foil, and stored in a freezer-safe container.
