Brown Butter Chai Blondies

Create some coziness in your kitchen this winter with these Brown Butter Chai Blondies. The nutty aroma of the brown butter complements the warm taste of the chai spices. This recipe is easy to make and has an impactful flavor everyone will love!

by Haley Williams

Prep 15 Min
Total 1 Hr 40 Min
Servings 24

Ingredients

Blondies

14tablespoons unsalted butter (3/4 cup plus 2 tablespoons), cut into 1-inch pieces
1box Betty Crocker™ Super Moist™ Yellow Cake Mix
1/2cup packed brown sugar
1/2teaspoon ground cardamom
1/2teaspoon ground cinnamon
1/2teaspoon ground nutmeg
1/4teaspoon ground ginger
1/8teaspoon ground cloves
2eggs, slightly beaten
3tablespoons water
1teaspoon vanilla

Topping

1/4cup white vanilla baking chips

Make With

Betty Crocker Cake Mix

Steps

1

Heat oven to 350°F. Spray bottom only of 13×9-inch pan with cooking spray.
2

Place butter pieces in a light-colored saucepan. Heat over medium heat and stir constantly with a rubber spatula so butter melts evenly and doesn’t burn. The butter will start to foam up, then brown. Remove it from the heat and immediately transfer to a heatproof bowl. Cool slightly.
3

In large bowl, beat browned butter and remaining Blondies ingredients with an electric mixer until well blended. Spread in pan.
4

Bake 24 to 28 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5

In small microwavable bowl, microwave chips uncovered on 50% power level 60 to 90 seconds or until chips can be stirred smooth. Drizzle with fork over top. Cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

Frequently Asked Questions

How much butter is needed for these blondies?

Start with 14 tablespoons of butter before browning. The browning process will evaporate some of the water in the butter, reducing the total amount to 12 tablespoons (or 3/4 cup).

How do you avoid burning the butter?

As soon as the butter has a nutty aroma and you see brown specks, take the pan off the heat and immediately transfer melted butter to a bowl to start cooling. If it stays in the hot pan, it’s at risk of burning.