If sugar cookies and blondies had a deliciously buttery baby, this would be it. Packed with brown butter richness, chewy-gooey texture, and that classic sugar cookie nostalgia, these Brown Butter Sugar Cookie Blondies are a cozy treat that feels both homey and festive. Whether you’re sneaking a square while the kids nap or bringing a tray to book club, these bars deliver big flavor with little fuss. Let’s make dessert magic happen!
Why You’ll Love This Recipe
Ever since my youngest declared these bars “better than cookies,” they’ve become our go-to sweet bite. They’re quick to whip up, crazy flavorful, and oh-so-chewy in the center—basically, everything I want in a one-bowl bake.
- Brown butter bonus for deep, nutty flavor that tastes gourmet
- Quick & easy—no chilling, rolling, or cookie scooping!
- Kid-approved (and mom-approved!) thanks to sweet flecks of white chocolate and colorful sprinkles
- One bowl, no mixer—hello, easy cleanup!
Ingredients Breakdown
Essentials
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional, but delightful!)
- 1 1/4 cups all-purpose flour (about 160 g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/4 cup mini rainbow sprinkles (optional)
Pro Tips
- Use light-colored skillet to better gauge when the butter is browned, not burned
- Don’t skip cooling the brown butter—this helps avoid scrambling the eggs
- No white chocolate? Sub with milk or dark chocolate chips, or even butterscotch!
Step-by-Step Instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for super-easy lifting later.
- Brown the butter: In a light-colored skillet, melt the butter over medium heat. Stir or swirl occasionally for 5–8 minutes, until golden brown and wonderfully nutty-smelling. Pour into a large mixing bowl and let cool for 5–10 minutes.
- Whisk in sugars: Add brown sugar and granulated sugar to the cooled brown butter. Whisk until smooth and glossy.
- Add eggs and extracts: Beat in the eggs, vanilla, and almond extract (if using), until well combined and shiny.
- Mix in dry ingredients: Stir in flour, baking powder, and salt until just combined. Don’t overmix—we want chewy, not cakey!
- Stir in the fun stuff: Gently fold in the white chocolate chips and rainbow sprinkles.
- Bake: Pour the thick batter into the prepared pan and smooth the top. Bake for 22–28 minutes. The edges should be set and golden; the center may look slightly underdone—that’s okay! A toothpick should come out with a few moist crumbs.
- Cool and slice: Let the bars cool completely in the pan. Then, lift them out using the parchment and cut into 16 lovely squares.
Chef’s Tips and Tricks
- Watch that browned butter like a hawk—it goes from golden to burnt fast!
- Let the bars fully cool before cutting to get clean edges (hard, I know… but worth it!)
- Want neater squares? Use a hot knife: run it under warm water and wipe dry before slicing.
Recipe Variations and Serving Suggestions
- Swap white chocolate for dark chocolate chunks and add chopped macadamia nuts for a toffee vibe
- Skip the sprinkles and fold in crushed freeze-dried raspberries for a fruity flair
- Drizzle with a glaze made from 1/2 cup powdered sugar, a splash of vanilla, and 1-2 tsp milk
- Serve warm with vanilla ice cream for an easy indulgent dessert
FAQs
Can I double this recipe?
Absolutely—just use a 9×13-inch pan and add 3–5 minutes to your bake time.
Do I have to brown the butter?
You technically don’t have to, but the depth of flavor from browning is what makes these bars shine. Totally worth the extra 5 minutes!
Can I make them ahead?
Yes! These are great 1–2 days ahead of time. Store them airtight at room temp and they actually get even chewier by day two.
Recipe Card
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips
- 1/4 cup mini rainbow sprinkles (optional)
Instructions:
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper.
- Brown butter in a skillet until nutty and amber colored. Let cool 5–10 mins.
- Whisk in sugars until smooth.
- Add eggs, vanilla, and almond extract. Stir until glossy.
- Stir in flour, baking powder, and salt until just combined.
- Fold in chocolate chips and sprinkles.
- Spread into pan. Bake 22–28 minutes until edges are golden and center is just set.
- Cool completely, then slice and enjoy!
Nutrition: ~200 calories per serving
If you make these Sugar Cookie Blondies, let me know how they turned out—leave a comment below or tag @thekitchensaid on Instagram so I can see your cozy kitchen creations! 💛
