Okay, is it browned butter or brown butter? I see it used differently all the time and really have no clue which is correct. In my head I think, “well the butter is browned so it should be called browned butter ____ ” ( for whatever it is you’ve made) right? Does it even matter? Whether it’s browned or brown, the butta is goo–ood.
For now, I’m sticking with browned.
‘Cause it’s the browned butter (plus the vanilla bean paste) that makes these babies pretty irresistible!
I used Smitten Kitchen’s Infinitely Adaptable Blondie recipe and used browned butter and vanilla bean paste in the batter instead of the regular butter and vanilla. It’s a really basic, really easy recipe and you can add any of your favorite mix ins to it. I stuck with chocolate chips, got a little crazy and through in some white chocolate chips too.
If you’re looking for a weekend indulgence, make these. And eat them while they’re still warm with a big glass of milk. Wear your stretchy pants and have a great weekend.
- 1/2 cup butter
- 1 cup packed light brown sugar
- 1 egg
- 1 1/4 tsp vanilla bean paste
- 1 cup flour
- 1 tsp baking powder
- pinch of salt
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Sift dry ingredients together and set aside.
- In a small saucepan, heat butter over medium-high heat. Whisk butter constantly until melted and begins to bubble. Continue to stir until it turns to an amber brown color. Remove from heat and let cool for five minutes.
- Pour butter into the bowl of a stand mixer. Beat in brown sugar, egg, and vanilla bean paste until smooth and creamy. Mix in dry ingredients. Stir in white and chocolate chips.
- Spread into a lightly greased 8X8 inch square pan and bake at 350 for 20-25 minutes.
These would be such a hit in my house. What a delight!
I have no idea how you say it, but OMG. I bet these are fantastic!
Thanks Dorothy!
I wondered the same thing? Brown or browned. I think I’ve called it both 🙂
Thanks Jenn!
these look incredible. i’ve never tried browned butter but clearly i’m going to have to!
I don’t care what you call it – I just call them good. 🙂
Thank you Kristy. Love blondies. Have a great weekend.
I have never tried browning butter. What kind of flavor do you get when you use this process?
These look so good Kristy!! I’m sure you’ve answered this somewhere else, but where do you get your vanilla bean paste again? I’ve seen you use this a lot and think it’s about time I get some!! 🙂 Thanks!
These look so good Kristy! I’m sure you’ve answered this somewhere else, but can you tell me where you get your vanilla bean paste? It seems like you’ve used it quite a bit in your recipes adn i’m thinking it’s about time I try this stuff!! 🙂 Thanks!!
Thanks Lauren! I order mine on amazon it’s Madagascar Vanilla Bean Paste, but you can also get it at Williams Sonoma!
Whooooaaaaa!!! Those crackled tops, the gooey center and the vanilla bean specs!!! I am head over heels for these babies!!!
These look delicious. I’ve only ever made blondies once and they were amazing.
Oh my word this looks incredible!!
I absolutely love the smell of browned butter! Now I am craving a huge blondie like mad…can you come over and make me some? 😉
If I don’t have vanilla bean paste can I use vanilla extract? If so, how much? Thank you.
Yes you can use vanilla extract, same amount!!
I am so making these this weekend. I love to bake and the simpler the recipe, the better. Thank you for sharing all of your scrumptious recipes 🙂
You’re welcome Ellie! Thank you!!