Browned Butter White Chocolate Blondies with CookieNut Butter Swirl
These Browned Butter White Chocolate Blondies with CookieNut Butter Swirl are quick, easy, and delicious! They come together in one bowl, and you’ll love the unique CookieNut Butter swirl.
Blondies are one of my favorite go-to desserts. I feel like I could do anything with a blondie, or a bar cookie, really. It’s the perfect vehicle for any flavors I may want to experiment with in one delicious, portable, compact little square.
Best of all? They only take a few minutes to put together (add on a few more for browned butter in this recipe – so worth it), they’re quick to bake, and even quicker to get devoured.
When it comes to making blondies, I’m hard pressed to resist browning the butter. It just amps things up so much! A few quick minutes in the pan turn your butter from still delicious but more boring butter into a punch of toasted, nutty, buttery flavor that adds an almost caramelly flavor to anything you add it to. Of course, if you don’t have the time, or want to just melt the butter in the microwave, that’s OK too, but I highly encourage the browned butter. It’s irresistible.
The brown sugar (I used dark) helps amp up that caramel flavor from the brown butter, and keeps these bars super soft and almost fudgy. I folded in some white chocolate chunks because I love that stuff (use dark or milk or whatever floats your dessert boat) and then swirled in **pay attention** CookieNut Butter.
The kind ladies Sabi & Abi contacted me via Instagram about their product: CookieNut Butter. A cookie butter and peanut butter hybrid. They asked if I wanted to try it…uh, how could I say no? Needless to say, the stuff is totally addictive. They did not sponsor this post – I’m just mentioning the product because I love it and use it (obviously). Also, they’re so sweet and cool and entrepreneurial that I had to let you all know about how delicious it is.
Of course, if you want these now and don’t have time to get your hands on the original CookieNut butter, mix together some peanut butter and cookie butter for a similar flavor. It’s definitely not spot on, but it’ll still be absolutely delicious.
These bars were devoured so quickly thanks to their fudgy texture and massive punch of flavors from the browned butter, white chocolate, and CookieNut Butter swirl. You won’t be able to get enough! Enjoy.
- ½ cup 1 stick unsalted butter
- 1 cup brown sugar (packed)
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 4 oz. white chocolate (chopped)
- 1/2 cup CookieNut butter (or 1/4 cup peanut butter mixed with 1/4 cup cookie butter)
- Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
- Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
- Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the white chocolate. Pour half of the batter into prepared pan. Dollop half the CookieNut butter in teaspoon sized balls around the dough. Top with the rest of the dough, repeat with CookieNut butter. Run a sharp knife through the batter to swirl in the CookieNut Butter slightly.
- Bake for 15 to 20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. Drizzle with white chocolate if desired.
Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.