Brown Butter Blondies
Chewy, butterscotch-flavored bars made with nutty browned butter and studded with chocolate chips. Allulose brings the brown-sugar chew that makes a blondie a blondie.
Nutrition per serving
1 bar (2-inch square)- Net carbs
- 2g
- Calories
- 153kcal
- Protein
- 3.6g
- Fat
- 14g
- Total carbs
- 15 g
- Fiber
- 2.8 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Butter pecan: Toasted pecans instead of chocolate chips, for a buttery, praline-style bar.
- Toast the pecans for 5 minutes at 350°F (175°C), cool, chop and fold them in place of the chips. A pinch of flaky salt on top is lovely here.
Peanut butter swirl: Warm peanut butter swirled over the batter for a salty-sweet peanut butter blondie.
- Spread the batter in the pan, drizzle with the warm peanut butter and swirl gently with a knife before baking.
Nut-free (coconut flour): Coconut flour and an extra egg replace the almond flour for a nut-free bar that is a little softer and more cakey.
- Whisk all three eggs into the brown butter mixture, and use ½ cup coconut flour in total. Let the batter rest 5 minutes before spreading.
- Bake 18–22 minutes.
- Also add
- Also add
Estimated cost $11.83 for 16 servings ($0.74 each) · how we estimate
Instructions
-
Heat the oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving an overhang on two sides.
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Melt the butter in a light-colored saucepan over medium heat. Keep cooking, swirling the pan, for 5–7 minutes: it will foam, then turn golden with brown specks on the bottom and smell nutty. Pour it into a large bowl right away, scraping in all the brown bits, and cool 10 minutes.
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Whisk the allulose and erythritol into the browned butter, then whisk in the eggs and vanilla for 1 minute, until glossy and slightly thickened.
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Add the almond flour, coconut flour, baking powder and salt and fold just until combined. Fold in most of the chocolate chips.
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Spread in the pan, scatter the remaining chips over the top and bake 20–25 minutes, until golden at the edges and set in the center but still soft; a toothpick should come out with moist crumbs. If the top browns before the center sets, lay foil loosely over the pan.
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Cool completely in the pan, then chill 30 minutes for clean cuts. Lift out and cut into 16 squares.
Tips for success
-
Brown butter can go from golden to burnt in seconds. A light-colored pan lets you see the color change; pull it at hazelnut-brown. - Underbake slightly — blondies keep firming as they cool, and an overbaked pan turns cakey and dry.
- Serve slightly warm with no-churn vanilla ice cream and a drizzle of salted caramel sauce.
Nice to have, not needed
- A light-colored saucepan makes it easy to judge the brown butter — in a dark pan, go by the nutty smell and stop at the first brown specks.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature, or warm 10 seconds in the microwave.
Prep tip: Freeze the squares individually wrapped for portion-controlled treats.
Airtight at room temperature 2 days, refrigerated up to 1 week, or frozen up to 3 months.
Variations
3 variations, each with its own ingredients and macrosButter pecan
FlavorToasted pecans instead of chocolate chips, for a buttery, praline-style bar.
- sugar-free chocolate chips → pecans
1.5 g net · 166 kcal · 3.7 g protein · 16 g fat · ≈$0.76 per serving (−0.5 g net carbs vs the original)
Peanut butter swirl
FlavorWarm peanut butter swirled over the batter for a salty-sweet peanut butter blondie.
- + ¼ cup natural creamy peanut butter
2.7 g net · 177 kcal · 4.5 g protein · 16 g fat · ≈$0.77 per serving (+0.7 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and an extra egg replace the almond flour for a nut-free bar that is a little softer and more cakey.
- blanched almond flour → extra coconut flour
- + 1 large extra egg
1.7 g net · 106 kcal · 2.3 g protein · 9 g fat · ≈$0.57 per serving (−0.3 g net carbs vs the original)
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