Brown Butter Sugar Cookie Blondies – Chewy, Buttery, and Comforting

These blondies taste like your favorite sugar cookies but with a rich, nutty twist. Browning the butter adds depth and a toasty aroma that makes them feel special without extra fuss. The texture lands right between chewy and soft, with crisp edges that keep you coming back for another square.

They’re easy to make, bake in one pan, and disappear fast. If you love simple desserts that feel a little elevated, this one’s for you.

Print Recipe

Brown Butter Sugar Cookie Blondies - Chewy, Buttery, and Comforting

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings: 16 servings

Ingredients

• 1 cup (227 g) unsalted butter, browned and slightly cooled
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (plus 1/2 teaspoon almond extract, optional)
• 2 cups (240 g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2–3 tablespoons coarse sugar for sprinkling (optional)

Instructions

• Brown the butter: Add the butter to a light-colored saucepan over medium heat. Let it melt, then bubble and foam, stirring occasionally, until you see golden bits on the bottom and it smells nutty, 5–7 minutes.Immediately pour into a heatproof bowl, scraping in the browned bits. Cool 10–15 minutes.
• Prep the pan: Heat the oven to 350°F (175°C). Line a 9x9-inch (23 cm) pan with parchment, leaving overhang for easy lifting.Lightly grease the parchment.
• Mix the sugars and butter: Whisk granulated sugar and brown sugar into the warm brown butter until combined and glossy, 30–45 seconds.
• Add eggs and flavor: Whisk in eggs, vanilla, and almond extract (if using) until the mixture looks thick and slightly lightened, about 30 seconds.
• Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
• Bring it together: Switch to a spatula and fold the dry mix into the wet just until no dry streaks remain. The batter will be thick and glossy.
• Pan and top: Scrape batter into the pan and smooth the top. Sprinkle with coarse sugar for a sparkly crust.
• Bake: Bake 22–28 minutes, until the edges are set and lightly golden and the center looks just barely done.A toothpick should come out with a few moist crumbs, not wet batter.
• Cool and slice: Cool in the pan on a rack at least 30–45 minutes. Lift out using the parchment and cut into squares.

What Makes This Special

Brown butter brings a nutty, caramel-like flavor you can’t get from regular melted butter. A little cornstarch keeps the blondies soft and plush, while a mix of white and brown sugar delivers classic sugar cookie sweetness with extra chew.

A touch of vanilla and salt balances everything out. Best of all, it’s a one-bowl batter once the butter is browned.

What You’ll Need

• 1 cup (227 g) unsalted butter, browned and slightly cooled
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract (plus 1/2 teaspoon almond extract, optional)
• 2 cups (240 g) all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 2–3 tablespoons coarse sugar for sprinkling (optional)

Step-by-Step Instructions

1. Brown the butter: Add the butter to a light-colored saucepan over medium heat. Let it melt, then bubble and foam, stirring occasionally, until you see golden bits on the bottom and it smells nutty, 5–7 minutes.

   Immediately pour into a heatproof bowl, scraping in the browned bits. Cool 10–15 minutes.

2. Prep the pan: Heat the oven to 350°F (175°C). Line a 9×9-inch (23 cm) pan with parchment, leaving overhang for easy lifting.

   Lightly grease the parchment.

3. Mix the sugars and butter: Whisk granulated sugar and brown sugar into the warm brown butter until combined and glossy, 30–45 seconds.
4. Add eggs and flavor: Whisk in eggs, vanilla, and almond extract (if using) until the mixture looks thick and slightly lightened, about 30 seconds.
5. Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
6. Bring it together: Switch to a spatula and fold the dry mix into the wet just until no dry streaks remain. The batter will be thick and glossy.
7. Pan and top: Scrape batter into the pan and smooth the top. Sprinkle with coarse sugar for a sparkly crust.
8. Bake: Bake 22–28 minutes, until the edges are set and lightly golden and the center looks just barely done.

   A toothpick should come out with a few moist crumbs, not wet batter.

9. Cool and slice: Cool in the pan on a rack at least 30–45 minutes. Lift out using the parchment and cut into squares.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to keep them soft.
• Freezer: Wrap squares individually and freeze up to 2 months.

  Thaw at room temp or warm 10–15 seconds in the microwave.

• Make-ahead: The batter can be spread in the pan, covered, and chilled up to 24 hours. Add 2–3 extra minutes to the bake time.

Why This is Good for You

It’s dessert, but there are small wins. Brown butter intensifies flavor, so you get big impact without extra mix-ins. The recipe uses pantry ingredients and one pan, which keeps stress low and cleanup easy.

A little goes a long way, so smaller portions still feel satisfying.

Pitfalls to Watch Out For

• Overbaking: Pull them when the center looks just set. Overbaked blondies turn dry and cakey.
• Hot butter scramble: Let the browned butter cool slightly before adding eggs, or you risk curdling.
• Skipping salt: Salt sharpens flavor and balances sweetness. Don’t omit it.
• Uneven mixing: Fold gently until combined.

  Overmixing develops gluten and toughens the blondies.

• Wrong pan size: A smaller pan leads to gummy centers; a larger one can overcook the edges.

Recipe Variations

• Cinnamon Sugar Blondies: Add 1–1.5 teaspoons ground cinnamon to the dry mix and dust the top with cinnamon sugar.
• Brown Butter Sprinkle: Fold in 1/2 cup white chocolate chips or funfetti sprinkles for a bakery-style twist.
• Nutty Crunch: Add 1/2 cup chopped toasted pecans or walnuts for texture and extra toasty notes.
• Lemon-Vanilla: Stir in 1 teaspoon lemon zest and swap almond extract for an extra 1/2 teaspoon vanilla.
• Salted Caramel Swirl: Dollop 1/3 cup thick caramel sauce over the batter and swirl lightly. Finish with flaky salt.

FAQ

Can I use salted butter?

Yes. Reduce the added salt to 1/4 teaspoon.

Taste the dough if you’re unsure, and adjust lightly.

What if I don’t have cornstarch?

Skip it and add 1 extra tablespoon of flour. The blondies will be slightly less tender but still delicious.

How do I know the brown butter is ready?

Look for amber-brown bits on the bottom and a nutty, toffee-like aroma. Pull it off the heat quickly to avoid burning.

Can I double the recipe?

Yes.

Bake in a 9×13-inch pan for 24–30 minutes. Check early and often, as ovens vary.

Do these taste like cookies or brownies?

They taste like sugar cookies with the texture of a chewy blondie—soft middle, crisp edges, and buttery throughout.

Final Thoughts

Brown Butter Sugar Cookie Blondies bring big flavor with minimal effort. They’re reliable, crowd-pleasing, and perfect for weeknights, bake sales, or a cozy afternoon treat.

Keep this recipe in your back pocket—you’ll use it often.