If you have never tried browning butter before, this recipe is a great place to start. It sounds fancy, but it just means cooking the butter a little longer until it smells nutty and toasty.
That small step is what makes these blondies taste so good. It gives them a deep, warm flavor that plain melted butter can’t match.
These blondies are also completely eggless, so they work for anyone who avoids eggs or simply ran out of them. You won’t miss the eggs at all here.
The texture is soft and chewy in the middle, with slightly crisp golden edges. The white chocolate chips melt into little pockets that make each bite better.
They come together in one bowl and bake in about 25 minutes. If you want something sweet and simple, this is the recipe for you.
Why You’ll Love It
Deep, Nutty Flavor – Browned butter adds a rich toasted taste that makes every bite extra special.
Soft and Chewy – The slightly underbaked center creates a wonderfully chewy texture with tender edges.
Sweet White Chocolate – Creamy white chocolate chips add smooth pockets of sweetness throughout the buttery blondies.
Perfectly Balanced – Brown sugar, vanilla, and salt balance the sweetness for a rich but not overwhelming flavor.
Ingredient List
- 3/4 cup Unsalted Butter
- 1 1/4 cups Brown Sugar
- 1/4 cup Milk
- 2 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup White Chocolate Chips
- 1/2 tsp Flaky Salt (optional)
Directions
Step 1
Brown the butter: melt it in a light colored pan over medium heat, swirling often. It will foam, then turn golden with toasty brown flecks and a nutty smell, about 5-7 minutes.
Immediately pour it into a large bowl, including all the flecks, and cool for 10 minutes.
Step 2
Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.
Step 3
Whisk the brown sugar into the browned butter for 1 minute until glossy, then whisk in the milk and vanilla.
Step 4
Fold in the flour, cornstarch, baking powder, and salt just until no dry streaks remain.
Step 5
Fold in the white chocolate chips, spread the thick batter into the pan, and scatter a few extra chips and flaky salt on top.
Step 6
Bake for 22-26 minutes, until the edges are golden and the center is just set. A slightly underbaked center is what makes them chewy.
Step 7
Cool completely in the pan, about 1 hour, before slicing into 16 squares.
Tips
Watch the Butter Closely
Use a light colored pan so you can see the butter change from yellow to golden. Swirl it often and look for small brown flecks and a nutty smell, which means the butter is ready.
Pour it into the bowl right away, including every brown fleck. Let it cool for about 10 minutes so it is warm but not hot before adding the sugar, milk, and vanilla.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make these blondies dry and firm instead of chewy.
Make sure the cornstarch, baking powder, and salt are mixed evenly with the flour before adding them to the wet ingredients. This helps the blondies bake evenly from edge to center.
Mix Only Until Combined
Whisk the brown sugar into the butter until the mixture looks glossy, then add the milk and vanilla. When you fold in the dry ingredients, stop as soon as no dry streaks remain.
The batter will be thick, so do not keep stirring to make it smooth. Extra mixing can make the blondies dense instead of soft and chewy.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Classic Southern Pecan Pie
- Eggless Fudgy & Rich Chocolate Brownies
Questions You Might Have
How do I know when the butter is properly browned?
The butter will foam first, then the milk solids will turn golden brown and smell nutty. Use a light colored pan so you can easily see the brown flecks, and remove it from the heat as soon as they reach a deep golden color.
Eggless Brown Butter Blondies
Ingredients
Equipment
Method
- Brown the butter: melt it in a light colored pan over medium heat, swirling often. It will foam, then turn golden with toasty brown flecks and a nutty smell, about 5-7 minutes. Immediately pour it into a large bowl, including all the flecks, and cool for 10 minutes.
- Preheat your oven to 350°F and line an 8x8 inch pan with parchment paper.
- Whisk the brown sugar into the browned butter for 1 minute until glossy, then whisk in the milk and vanilla.
- Fold in the flour, cornstarch, baking powder, and salt just until no dry streaks remain.
- Fold in the white chocolate chips, spread the thick batter into the pan, and scatter a few extra chips and flaky salt on top.
- Bake for 22-26 minutes, until the edges are golden and the center is just set. A slightly underbaked center is what makes them chewy.
- Cool completely in the pan, about 1 hour, before slicing into 16 squares.