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Duff Goldman's Brown-Butter Blondies

Pumpkin Blondies
Pumpkin BlondiesHarald Walker / Alamy Stock Photo / Alamy Stock Photo

Chef notes

This recipe is my jam. One day I asked Sara Gonzales (Kitchen Manager/Head Baker at Charm City Cakes) to bake me some blondies, and this is the recipe she came up with. I have to say that all other blondies pale in comparison. We use it for all our blondies at all of my bakeries.

Technique tip: Put the butter on the counter the night before so it is soft when you're ready to bake.

Swap option: Regular (non-browned) butter will still make a delicious blondie.


  • cups (3 sticks) butter
  • 3 cups light brown sugar, lightly packed
  • 3 extra-large eggs
  • teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt



Preheat the oven to 350°F. Grease a 9- by 13-inch baking pan.


Place the butter in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color, not too light, not too burned. Once it reaches that color, take it off the heat and let it cool.


In a bowl of a stand mixer fitted with the paddle attachment (or an electric mixer), beat the cooled brown butter and brown sugar until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl, until fully incorporated. Add the flour, baking powder and salt and mix until combined.


Press the mixture evenly into the prepared pan.


Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it. (I like these blondies gooey, so I go with a little less time).


Let cool, then slice and store individually wrapped in plastic so the sides won't dry out. Store in the freezer or at room temperature.