Molasses brown butter blondies

Brown Butter Molasses Blondies Recipe

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with chocolate chips.

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter).

These Brown Butter Molasses Blondies are chewy like a good cookie, have an extra nutty flavour from the browned butter and are studded with a few chocolate chips. (Flavor wise it’s worth the effort to brown the butter).

The recipe makes a 9” by 13” pan so there are lots to share. Cut them into large squares and top with ice cream for an extra treat. If you’re a fan of brownies then you’ll love these too…

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Brown Butter Molasses Blondies Recipe

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Our brown butter molasses blondies are chewy like a cookie, have an extra nutty flavour from the browned butter and are studded with chocolate chips.

  • Author: Crosby Molasses
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Category: Cookies

Ingredients

Scale
  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup Crosby’s Fancy Molasses
  • 2 eggs (at room temperature)
  • 1 tsp. vanilla
  • 1 cup whole wheat pastry flour (or regular whole wheat)
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp ginger
  • ¼ tsp. salt
  • ½ to ¾ cup chocolate chips

Instructions

  1. Preheat the oven to 350 F and line a 9”x 13” pan with parchment paper.
  2. In a medium pot melt the butter over medium heat and let it bubble away for a bit until it starts to brown and get a delicious caramelized smell. This could take 10-15 minutes, depending on your pot.*
  3. Let the butter cool for a few minutes then stir in the brown sugar. Combine well then add the molasses.
  4. Pour into a large bowl and add add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
  5. In another bowl combine the flours, baking soda, ginger and salt. Add to the butter-sugar mixture. Toss in the chocolate chips and mix until everything is incorporated.
  6. Spread the batter in the pan, right to the edges. (This dough is on the stiff side.)
  7. Bake for 30-35 minutes. Don’t over bake!
  8. Cool in the pan for about 10 minutes then lift them out of the pan, parchment and all, onto the cooling rack.

*You can just melt the butter and move onto the next step if you don’t have the time to let it brown.

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Comments

  • February 18, 2021
    reply

    Harold Pringer

    I just took these out of the pan, and, already, I’m crazy in love with these. I left out the chocolate chips, substituted white sugar for half of the brown sugar, and, added a cup of chopped walnuts.

  • September 29, 2020
    reply

    johnnnie

    Hi,

    Does one butter mean 2 sticks (8oz),
    Which is then melted. Or melted butter
    which yields 8oz by weight. thx

    • October 5, 2020
      reply

      Crosby Molasses

      Hi Johnnie, Yes, one cup of butter is two sticks.

  • February 7, 2017
    reply

    Audrey

    Hi, can you use margarine for this, or does it need to be real butter?

  • January 26, 2014
    reply

    kim

    im giving this a go right now

    • January 27, 2014
      reply

      Crosby Molasses

      Hi Kim, I hope that you enjoy them. My kids ate a whole pan full in no time.

  • January 20, 2014
    reply

    sharon

    do you have to use whole wheat pastry flour? if so I’ll have to see if I can get it, never seen it in stores before.

    • January 23, 2014
      reply

      Crosby Molasses

      Hi Sharon, You could use all-purpose flour for the recipe and it will work out just fine. Using a little pastry flour just alters the texture a little bit and adds to the flavour.

  • January 11, 2014
    reply

    Rita

    Gonna try these tomorrow sound yummy

    • January 14, 2014
      reply

      Crosby Molasses

      Enjoy and try not to eat the whole pan!

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