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Brown butter strawberry blondies
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5 from 2 votes

Brown Butter Strawberry Blondies

These soft and chewy Brown Butter Strawberry Blondies are the perfect treats when you are craving something fruity but yet decadent!! The strawberries are mixed in throughout the whole batter to give you that extra burst in your mouth refreshing fruit that helps balance the rich sweetness of the brown blondie itself!
Prep Time20 mins
Cook Time30 mins
Course: Dessert, Snack, tea time
Cuisine: American
Servings: 16 squares


  • Stand mixer


  • ½ cup butter
  • ½ cup brown sugar
  • ¼ cup granualted white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla
  • 1 cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sliced strawberries
  • 8 strawberries must be about the same size to get a uniform finish

Optional, white chocolate drizzle

  • 1 oz good quality white chocolate
  • ½ tsp coconut oil


  • Preheat the oven to 350F. Line an 8X8-inch baking pan with parchment paper. Lightly grease the pan and the parchment paper with cooking spray or butter.

To brown the butter

  • Melt ½ of the butter stick in a small saucepan over medium heat. As the butter melts it will start to bubble fast, continue stirring it until it starts to foam and its color changes from a lighter yellow to a nice golden brown color. Take the pan off the heat as soon as you smell the nutty aroma, and add in the rest of the butter. Stir everything together until all the butter is melted and transfer to a separate bowl. let it cool down for about 15 minutes.

For the batter

  • When the butter is cool, add it to your mixing bowl, add in the brown sugar and the granulated white sugar and cream until fluffy. Add in the egg, the egg yolk, and the vanilla and beat until fully incorporated.
  • In a separate bowl whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and fold until well incorporated. fold in the chopped up strawberries, and pour the batter into the parchment-lined baking pan.
  • Using a spatula, spread the batter evenly so that it is in every corner. Arrange the strawberries cut side down over the batter. (check out the notes to see how you can cut the perfect heart-shaped strawberries)
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with just a few crumbs. The edges will look well baked and firm, the center will moist but not too gooey. Cool in the pan for 15 minutes then transfer it to a wire rack using the excess parchment paper as handles to get it out. When it is completely cool, drizzle with some white chocolate and cut it into 16 square pieces. Enjoy!


  • You can store these Brown Butter Strawberry Blondies in an airtight container at room temparature for up to 3 days or in the fridge for up to 7 days.
  • The extra white chocolate for drizzling is totally optional but I highly reccomend it because come one who doesn't like white chocolate! 
    • To make the white chocolate drizzle, place 1 Oz of white chocolate in a small bowl, add in ½ teaspoon of white chocolate andmelt in the microwave in 30 second increments. It will take betweek 1minute -1:30 minute.
  • To cut the strawberries in heart shapes, first wash your strawberries then with a pairing knife, cut a V shape out of the top of the strawberries to cut off the stem. Stand you rstrawberry up and cut it in half. Tadaa!! You're left with beautiful strawberry hearts!