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Brown Butter Strawberry Blondies

A thick slice of Brown Butter Strawberry Blondies showing moist cake texture and bright red strawberries baked inside.
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A recipe for chewy blondies featuring the nutty depth of brown butter combined with fresh strawberries.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh strawberries, chopped into small pieces

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let it cool for 10 minutes.
  2. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  3. Whisk the brown sugar and granulated sugar into the slightly cooled brown butter until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  7. Gently fold in the chopped strawberries.
  8. Spread the batter evenly into the prepared baking pan.
  9. Bake for 30 to 35 minutes, or until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached (not wet batter).
  10. Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting them into squares.

Notes

  • To prevent sogginess, gently toss the chopped strawberries with one teaspoon of flour before folding them into the batter. This helps absorb excess moisture.
  • For a fudgier texture, slightly underbake by about 3 minutes. For a chewier texture, ensure you use brown sugar as the primary sweetener.
  • If you want a visual swirl, reserve 1/4 cup of the batter, gently fold 1/4 cup of strawberry jam into the reserved batter, and dollop it over the main batter before baking. Swirl lightly with a knife.

Nutrition

Find it online: https://spoonfulsnap.com/brown-butter-strawberry-blondies-recipe/