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Browned Butter Blondies

A pan of blondies can be stirred together in 5 minutes and slid into a warm oven as everyone sits down to eat; when it’s time for dessert, it’s ready. If you like, bake them in a 9-inch (23 cm) round cake pan and serve in slightly fancier wedges, with a scoop of ice cream.


  1. 1⁄2 cup butter 125 mL
  2. 1 cup packed brown sugar 250 mL
  3. 1 large egg, beaten 1
  4. 1 tsp vanilla 5 mL
  5. 1 cup all-purpose flour 250 mL
  6. 1⁄2 tsp baking soda 2 mL
  7. 1⁄4 tsp salt 1 mL
  8. 1⁄2 cup chopped dark or white chocolate, chocolate chips or chopped nuts 125 mL
  1. Preheat oven to 350°F (180°C). In a small saucepan, melt butter over medium-high heat. Heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Pour into a medium bowl and stir in brown sugar, then egg and vanilla. Stir in flour, baking soda and salt until almost combined. Stir in chocolate and/or nuts (or whatever additions you like) until just blended. Spread into an 8-inch (20 cm) square baking pan lined with parchment paper. Bake for 20 to 25 minutes or until golden and set around the edges. Serve warm or let cool in pan on a wire rack. Serves 9.
The Best of Bridge

This recipe is available in the book Best of Bridge Sunday Suppers.