I'm totally hopping on the salted caramel trend AND the brown butter trend in a big way with these Brown Butter Blondies with Salted Caramel Buttercream. I mean, c'mon, these are amazing!
The nuttiness of the brown butter, the salty sweetness of the buttercream, and the chocolatey chunks of the blondies - how could you go wrong?
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Why Brown Butter Blondies are So Good
As you probably know by now, I'm a big fan of desserts that are uncomplicated and satisfy my insatiable sweet tooth.
These brown butter blondies meet that criteria and more.
Now, don't get me wrong, there are a few components to these bites of deliciousness, but they are worth every bit of extra effort you'll put in - and each of the components are so uncomplicated. Believe me.
You'll want to make these again and again. And eat them again and again.
Reasons why these blondies kick ass:
- They combine lots of complementary flavors into one no-frills dessert
- Brown butter (need I say more? maybe one more...) For a tutorial on How to Make Brown Butter, click here!
- Salted caramel (need I say more now?)
- You'll likely have extras of the salted caramel buttercream - eat it with a spoon, it's to die for
How can I Customize Brown Butter Blondies
This recipe is also pretty customizable, if you so choose.
You can bake up the blondies by themselves (naked, as I like to refer to them), you can use chocolate chips or caramel chips instead of chopped dark chocolate, you can skip the buttercream frosting and simply drizzle the salted caramel on top of the naked blondies, you can substitute half the chocolate for nuts - sky's the limit!
Useful Kitchen Tools for Making Brown Butter Blondies with Salted Caramel Buttercream
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
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If you're looking for more Blondies recipes, give these a try:
- 8 tablespoons unsalted butter
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 ½ cups dark chocolate baking bar chopped
- ½ cup granulated sugar
- 3 tablespoons unsalted butter room temperature, cubed
- ¼ cup heavy cream
- ½ teaspoon kosher salt
Salted Caramel Buttercream
- 2 cups powdered sugar
- ½ cup unsalted butter softened
- 2 tablespoons heavy cream
- salted Caramel from recipe above
- Preheat oven to 350 degrees F. Line an 8x8-inch baking dish with parchment paper, buttering tops of the parchment. Melt the butter in a small saucepan, cooking and stirring until the butter is just browned (be careful not to cook too long or it'll burn). Pour butter into a large bowl and add brown sugar. Whisk until combined and butter is slightly cooled. Add in egg, vanilla and salt, mixing well to combine thoroughly. Gently fold in flour then chopped chocolate. Do not over mix. Pour batter into prepared baking pan and bake for 22-25 minutes until golden brown. Allow to cool in pan for 15 minutes, then carefully lift out of pan and allow to cool completely on wire rack.
Prepare Salted Caramel
- In medium saucepan, heat sugar over medium heat, stirring constantly. Don't worry when you see the sugar becoming clumpy. It will begin to melt into an amber colored liquid as you continue to heat and stir it. Keep an eye on it, as you don't want it to burn. Once sugar is completely melted, add in butter (be careful, it may splatter!) and whisk until fully incorporated. Slowly drizzle in the heavy cream while stirring the mixture. Boil for one minute then remove from the heat and stir in the salt. Allow to cool while you make the buttercream.
- In the bowl of a stand mixer with the paddle attachment affixed, combine the powdered sugar, butter and heavy cream, mixing until light and fluffy, about 3-4 minutes. Turn the mixer off, add in the cooled salted caramel sauce (reserve a small amount to drizzle on top later) and stir to combine evenly.
- Spread the buttercream evenly over the cooled blondies, then drizzle the reserved salted caramel over top. Cut into small squares and dive in!
- You may have extra buttercream frosting. Eat it by the spoonful! Or put it in the fridge for another use
- Inspired by and adapted from Smitten Kitchen.