Cozy Blueberry Blondies
Soft, buttery brown butter blondies packed with juicy blueberries. Made in one bowl with no mixer, these come together in 45 minutes for the coziest treat.
Equipment
- 8x8 inch Baking Pan
- Parchment Paper
- Medium Saucepan
- Large Mixing Bowl
- Whisk
- Rubber spatula
Ingredients
- 1/2 cup unsalted butter (1 stick)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating berries)
Instructions
- Brown the butter: Melt the butter in a medium saucepan over medium heat. It'll foam, then settle, then turn amber. Swirl occasionally. The second you see brown specks and smell a nutty aroma, pull it off the heat. Don't walk away — it goes from brown to burned in about thirty seconds.
- Cool the butter slightly: Pour the browned butter into your large mixing bowl. Let it sit for 5 minutes. Hot butter + raw egg = scrambled egg blondies, so be patient.
- Whisk in the sugars, egg, yolk, and vanilla: Add both sugars and whisk until combined. It'll look like wet sand. Add the egg, egg yolk, and vanilla. Whisk vigorously for about a minute until the mixture is smooth, glossy, and slightly thickened.
- Fold in the dry ingredients: Add the flour, baking powder, and salt. Fold gently with a spatula just until no streaks of flour remain. Overmixing makes tough blondies.
- Prepare the berries: Toss the blueberries with 1 tablespoon of flour in a small bowl. This keeps them from sinking. Gently fold the floured berries into the batter. A few purple streaks are fine.
- Spread into the pan: Scrape the batter into your prepared 8x8 pan lined with parchment. Spread evenly. If you want a bakery look, press a few extra berries on top.
- Bake: Bake at 350°F for 28-32 minutes. The edges should be golden and pulling away from the pan. The center will look just barely set — that's perfect. It finishes cooking as it cools. The smell shift from raw batter to browned butter is your cue.
- Cool completely before cutting: Let the pan cool on a wire rack for at least 30 minutes. If you cut them warm, they'll crumble. Use the parchment overhang to lift the slab out, then slice into 9 squares.
Notes
Storage: Keep in an airtight container at room temperature for 3 days, fridge for a week. Freeze individual squares wrapped in plastic for up to 3 months. Reheat in the microwave for 15 seconds or in a 300°F oven for 5 minutes.
Tips from the kitchen: Don't overmix the batter. Frozen berries work great — don't thaw them, just toss in flour. Use an 8x8 pan for thick, fudgy squares. The toothpick test: a few moist crumbs attached means done; clean means overbaked, wet means underbaked.