Name: Brown Butter Peach Blondies
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 12 blondies
Cuisine: American
Ingredients: 0.667 cup unsalted butter; 1 cup light brown sugar; 0.25 cup granulated sugar; 1 egg; 1 egg yolk; 2 teaspoons vanilla extract; 0.5 tsp salt; 0.5 tsp ground cinnamon powder; 0.5 tsp baking powder; 1.5 cups all-pupose flour; 1.5 cups fresh peaches

From the Cook

1/3

Brown Butter Peach Blondies

Browndis

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Browndis. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In a saucepan, melt the butter over medium heat. Stir continuously until it foams and the milk solids turn golden and nutty. Immediately pour into a bowl and let cool for at least 10–15 minutes.

Preheat your oven to 325°F (163°C). Line an 8x8" pan with parchment paper.

After the brown butter has cooled whisk in the sugars until combined.

Add eggs and vanilla extract, and whisk until well combined.

Sprinkle in salt, cinnamon, baking powder and flour until just combined — do not overmix!

Gently fold in the diced peaches. The dough will be thick.

Pour the batter into your prepared pan and smooth the top.

Bake for 30-35 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumb.

Let cool in pan 20–30 minutes before slicing. These bars firm up as they cool.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter Properly 🧈
Cook butter over medium heat until the milk solids turn deep golden and nutty (3-5 minutes), then let cool slightly before mixing into batter to prevent cooking the eggs and preserve that rich, toasted flavor.
Drain Your Peaches Thoroughly 🍑
After dicing fresh peaches, toss them with a paper towel to remove excess moisture, which prevents soggy blondies and keeps the texture perfectly chewy and structured.
Mix Sugars for Optimal Texture 🤎
Combine granulated and light brown sugar for the ideal balance of crispness and chewiness—the granulated sugar creates structure while brown sugar adds moisture and deep molasses flavor.
Don't Overmix the Batter 🥄
Fold in peaches gently at the very end with a spatula rather than stirring vigorously, which prevents bruising the fruit and keeps the batter tender since there's no mixer involved.
Underbake Slightly for Chewy Centers ⏱️
Remove blondies when a toothpick has just a few moist crumbs (not clean), then let them cool in the pan for 10 minutes—carryover heat finishes cooking while the centers stay gloriously chewy.