Name: Brown Butter Peach Blondies
Prep time: 18 min
Cook time: 30 min
Total time: 48 min
Yield: 12 blondies
Cuisine: American

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Brown Butter Peach Blondies

Browndis

Ingredients

Warning0 allergens identified

Instructions

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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.

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Tips & Tricks (5)

Brown Your Butter Properly 🧈
Cook butter over medium heat, swirling occasionally until it turns golden amber with a nutty aroma (about 5-7 minutes)—this deep flavor is essential, so don't rush or undercook it. Let it cool slightly before mixing into your batter to prevent cooking the eggs.
Prep Peaches at Peak Ripeness 🍑
Use peaches that yield slightly to gentle pressure and have a fragrant aroma—overripe peaches release too much liquid and make blondies soggy. Pat diced peaches with paper towels and toss lightly in flour before folding in to absorb excess moisture.
Don't Overmix the Batter 🥣
Stir just until ingredients are combined—overmixing develops gluten and creates tough, cakey blondies instead of chewy ones. Stop mixing as soon as you no longer see dry flour streaks.
Use Both Sugars for Optimal Chewiness 🍬
The combination of granulated and brown sugar is crucial—brown sugar's molasses content creates chewiness while granulated sugar adds structure. Don't substitute one for the other or you'll lose the signature texture.
Underbake Slightly for Perfect Texture ⏱️
Remove blondies when the center still has a slight jiggle and a toothpick shows a few moist crumbs—they'll continue cooking as they cool and set to perfectly chewy bars. Overbaking even by 2-3 minutes will make them cake-like.