Brown Butter Blondies

20 bars
20 min prep time
1 hr total time

Browning the butter gives these blondies from Hummingbird High's new cookbook Weeknight Baking, a toasty caramel note that we can't resist.


1 cup Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

8 ounces white chocolate from whole fèves or a whole quality chocolate bar, hand broken into pieces

2 cups all-purpose flour

1 teaspoon kosher salt

1 3/4 cups dark brown sugar, tightly packed

2 large eggs

1 tablespoon pure vanilla extract


  • STEP 1

    In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.

  • STEP 2

    Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch cake pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment too.

  • STEP 3

    In a food processor, pulse the white chocolate a few seconds at a time until roughly chopped.

  • STEP 4

    Place the sugar in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, slowly pour in the brown butter and beat for 1 minute, until the mixture looks like wet sand. Add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, using a rubber spatula to scrape down the bottom and sides of the bowl after each addition. Add the vanilla and beat until just combined. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Add the white chocolate all at once, and beat on medium-low until the chocolate is evenly distributed throughout, about 1 minute.

  • STEP 5

    Scrape the batter into the prepared pan and use an offset spatula to smooth the top. Bake for 25 to 30 minutes, or until a skewer inserted into the center of the blondies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.

  • STEP 6

    Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the blondies out of the pan and onto a cutting board. Slice into 20 rectangles, each about 2 1/4 inches long, and serve. The blondies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Hummingbird High

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Hummingbird High

Michelle is the baker, blogger and photographer behind Hummingbird High that started in 2011, when she first moved to Denver, Colorado. Having never lived anywhere besides coastal cities, she had no idea at the time that baking at high altitude is completely different from baking at sea level! She started Hummingbird High to help learn more about high-altitude baking and is a record of attempts, trials & errors, and eventually, successes. Since then she’s moved back to San Francisco, CA. What you see on her blog today are a collection of innovative and accessible recipes complemented by exotic spices, quirky flavor combinations and a few challenging undertakings, all which cover the broad world of baking. To learn more about Michelle, visit her blog, Hummingbird High.