brown butter blondies with macerated blackberries

★★★★★ 4 Reviews
noeboe80 avatar
By Noelle Boesenberg
from San Jose, CA

The Brown Butter Blondie recipe is an adaptation of a recipe given to me by my amazing pastry chef friend. (Check out her blog at: I wanted to make it even more special for a New Year's Eve dinner - so I added the blackberries and the fresh cream. The warm, toffee-like flavor of the blondies is juxtaposed by the fresh, sweet tang of the blackberries - all tied together with the not-too-sweet cream. Enjoy!

Blue Ribbon Recipe

Oh my, the different layers of flavors in these blondies are simply outstanding. Browning the butter adds a nutty flavor to the blondies. They have a toffee-like flavor. The blackberries, though, steal the show. They are marinated in balsamic vinegar and add a lovely tartness that pairs well with the sweet blondie and whipped cream. If you can't find pomegranate balsamic vinegar, substituting it with regular balsamic will work too.

— The Test Kitchen @kitchencrew
★★★★★ 4 Reviews
serves 8
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For brown butter blondies with macerated blackberries

  • 2 1/2 stick
    unsalted real butter
  • 2 1/2 stick
    brown butter, cooled
  • 2 c
    brown sugar
  • 4 Tbsp
    white sugar
  • 4
  • 4 Tbsp
    pure vanilla extract
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 2 tsp
  • 1/3 c
    dark chocolate bar, medium finely chopped
  • 4 Tbsp
    pomegranate aged modena balsamic vinegar
  • 4 Tbsp
    white sugar
  • 2 pt
    fresh blackberries
  • 1 pt
    heavy cream
  • 3 Tbsp
    white sugar (optional)

How To Make brown butter blondies with macerated blackberries

  • Browning butter in a saucepan.
    Brown Butter: Melt the butter in a stainless steel saucepan in medium-high heat. Continue to cook the butter over medium-high heat and periodically stir with a wire whisk. Butter will begin to foam, and bubble, then the milk solids will start to float to the top. Bubbles will start to turn smaller and smaller, then will foam again. At this point, the butter solids will begin to brown, and the butter will become more fragrant. Keep whisking to make sure it doesn't stick to the bottom. Continue to cook until it is the color of hazelnuts. The total process will take about 8 minutes.
  • Cooling the browned butter.
    Transfer to a glass measuring cup. Cool for 20 minutes, or until it's room temperature.
  • Dry ingredients sifted into a bowl.
    Brown Butter Blondies: While the butter is cooling... Measure out the ingredients. Sift the flour, baking powder, and salt in a smaller mixing bowl.
  • Browned butter mixed with brown and white sugar.
    Stir the brown and white sugars together in a large mixing bowl. Stir in the cooled brown butter.
  • Eggs and vanilla mixed in.
    Add the eggs and vanilla - stir until it's all combined.
  • Dry ingredients and dark chocolate added to the bowl.
    Now sift the dry ingredients again into the wet ingredients - fold it in until it's all combined. Add the dark chocolate.
  • Batter poured into a baking dish.
    Turn out into a buttered 9x13 baking pan.
  • Blondies baking in the oven.
    Bake at 350 for 22-28 minutes or until a toothpick comes out clean.
  • Blackberries in Tupperware with balsamic vinegar and sugar. A
    Pomegranate Balsamic Macerated Blackberries - Put the blackberries in a Tupperware. Pour the balsamic vinegar on top. Sprinkle with sugar. Allow to sit for at least an hour... the longer it sits, the better. (Be sure to refrigerate.)
  • Heavy cream whipped until peak forms.
    Fresh Cream - Pour the entire carton of heavy cream into a large metal mixing bowl. Whip until soft peaks form. Add the sugar if you wish. Whip until stiff peaks form. Be careful! Don't overbeat or you'll end up with butter! :)