Push aside all other blondie recipes, these Brown Butter Blondies are a game changer. Chewy, gooey, toasty, caramely, brown buttery, butterscotchy, just enough salt - such layered, balanced flavors. The blondie all by itself is already crazy good, and the caramelized white chocolate bits (where have you been all my life??) add little bursts of toasty, sweet flavor. The brown butter echoes this toastiness while adding a bit of nuttiness, and really, what isn't improved by a bit of brown butter? Or a little bit of nuttiness, for that matter 😉
And then, AND THEN, the stout butterscotch sauce. It is so interesting - dark, sweet, buttery, with a smoky, slightly bitter edge from the stout beer. What do you say? Let's make some.
These brown butter blondies began as a curious thought in my mind
There are so many blondie recipes out there, (just search "blondie recipes" on Pinterest) and I really wanted to create a new, unique blondie. I originally imagined these with regular white chocolate chunks, but decided to get carried away on the caramelized white chocolate train and boy am I so glad I did. It totally changes the flavor profile of white chocolate, which can be a bit one-dimensional, in my opinion. Slow roasting the white chocolate (yes, trust me) adds a toasty, caramel flavor and turns it a beautiful golden color. I don't think I'll ever be able to use unadulterated white chocolate again!
Moving on to that stout butterscotch sauce. Wow. Again, so many recipes for caramel and butterscotch sauce, including my own that I've been making for years, but I wanted to do something different. With St. Patrick's day coming up, Guinness is everywhere, but I knew I wanted to use a local brew-we have so many wonderful craft breweries in the area. So Jason and I stopped into Wort Hog Brewing Company right here in Warrenton, Virginia and had the best Friday afternoon date. Jeff was behind the bar and gave us samples of several different brews, but as soon as I tasted the "Legacy" brew, I knew it was the one. It's aged in bourbon barrels and the bourbon flavor really comes through in the beer. I knew it would be perfect for this brown butter blondie recipe.
Ok, onto the blondie recipe
Did I mention these are a one bowl deal? No mixer needed. You're welcome. Yes, they have a few steps. But if you make your white chocolate and butterscotch sauce the day before, these blondies will come together in minutes.
Also, while I highly encourage you to try this flavor combo, feel free to riff on this recipe all you want. Leave out the chocolate or switch it up to your favorite kind, add nuts, drizzle with melted dark chocolate. I'm already planning to add crushed pretzels to mine next time. (Truth: I meant to add them to this batch but totally forgot.) Your imagination is the limit! Have fun!
I've included all steps and components of the recipe here: The Caramelized White Chocolate, Stout Butterscotch Sauce, and the Blondies, so if you print this recipe you'll have it all in one place. The chocolate and the sauce are each linked to their own blog post if you'd like just that recipe. Just click the title and it will take you to the individual post.
This recipe has a lot of moving parts, so read all the way through before you commit to making them. Make sure all of your components are prepared and ready before you begin! Happy baking!