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Gooey Browned Butter Blondies

These blondies are rich and indulgent, with notes of burnt sugar, butterscotch, and caramel. The dense, browned butter base is topped with vanilla bean/cream cheese custard. Serve warm and they are heavenly.

Ingredients

Units Scale

For the blondies:

  • 1 cup unsalted butter, browned and melted
  • 2 1/4 cup all-purpose flour
  • 2 eggs, room temp
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp cornstarch
  • 1/2 tsp baking powder
  • 1 1/2 tsp kosher salt

For the custard top layer:

  • 1 egg, room temp
  • 6 tbsp cream cheese, room temp
  • 1/2 tsp vanilla bean paste
  • pinch salt
  • 1 cup powdered sugar, sifted

Instructions

  1. Line a 9×9 baking square baking dish or pan with parchment paper, or grease well. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, mix melted browned butter and sugars on medium-high until well combined. Add eggs one at a time, scraping down bowl in between each addition. Add in vanilla extract. Beat well for several minutes until batter is homogenous.
  3. Whisk together flour. cornstarch, baking powder, and salt in a separate bowl. Turn mixer speed to low and slowly add in flour mixture to wet batter. Mix until just combined or flour streaks disappear. Batter will be thick like cookie dough.
  4. Scoop and spread blondie batter into the prepared pan, using a spatula to spread it evenly. Set aside.
  5. Make the cream cheese custard. Beat the cream cheese on medium-high until smooth. Add in the egg and beat until combined. Add vanilla bean paste and a pinch of salt, beating until smooth.
  6. Add sifted powdered sugar. Beat on medium until smooth. Pour mixture on top of blondie dough in baking dish, using a spatula to ensure it is distributed evenly.
  7. Bake for 40 minutes at 350 degrees, until custard begins to lightly brown around edges. Remove from oven and let cool on a wire cooling rack. Serve while still warm.

Notes

  • Serve a la mode and with salted vanilla bean caramel to really take it up a notch!
  • Store in refrigerator and consume within the week. Freezing is not recommended.
  • Author: Caroline Crockett
  • Category: brownies, desserts, cake

Keywords: blondies, brownies, gooey butter, browned butter