Small-Batch Brown Butter Blondies (Perfect for 1/4 Sheet Pan)
Blondies are like brownies’ lighter cousin – buttery, chewy, and packed with vanilla flavor. When you add brown butter, they become absolutely irresistible. This small-batch recipe fits perfectly on a 1/4 sheet silicone baking mat (9×13″), so you get clean edges and easy release without greasing.
Ingredients
- 5 tbsp (70g) unsalted butter
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup (95g) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup (85g) white chocolate chips or chopped nuts (optional)
Instructions
Step 1 – Brown the butter
In a light-colored saucepan over medium heat, melt the butter. Swirl occasionally. After 3–4 minutes, it will turn amber and smell nutty. Immediately pour into a heatproof bowl and let cool for 5 minutes. Place the bowl on a square silicone baking mat to protect your counter.
Step 2 – Mix wet ingredients
Add brown sugar to the warm brown butter and whisk until combined. Whisk in the egg and vanilla until smooth and glossy.
Step 3 – Add dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Fold into the wet mixture until just combined. Stir in white chocolate chips if using.
Step 4 – Bake
Line your 1/4 sheet pan (9×13″) with a rectangular silicone baking mat. Pour the batter onto the mat and spread evenly. Bake at 350°F (175°C) for 18–22 minutes, until golden and a toothpick inserted comes out with a few moist crumbs. Let cool on the mat for 10 minutes, then lift the mat to transfer the whole blondie slab to a cutting board.
Step 5 – Cut and serve
Cut into 9 squares. The silicone mat ensures the blondies release perfectly – no stuck bits, no scraping. Serve warm or at room temperature.
For extra chewiness, refrigerate the blondies overnight before cutting. The silicone mat also works great for freezing – just wrap the mat with the blondies in plastic wrap, then slide into a freezer bag.
