Browned butter blondies from Cook’s Illustrated Magazine, Jan/Feb 2019 (page 23)

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Notes about this recipe

  • Michelynn on August 12, 2025

    Once I made these I started browning the butter (cultured European style) for lots of other bakes!

  • twoyolks on March 20, 2020

    I like these but they're quite similar to a chocolate chip cookie but they're not quite as good as a chocolate chip cookie. I made them without pecans.

  • Summerlandsky on March 29, 2019

    These are perfect! I was hesitant because of the corn syrup but they really do make the most perfect thick blondie. Bake the 40 mins for full caramelized top and good interior. I used dark brown sugar with no problems.

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