Rich in nutty browned butter, creamy white chocolate, peppery cayenne, and sweet ginger, these Spicy Ginger Brown Butter Blondies are unique and wonderfully flavorful! Each blondie boasts a sweet-savory taste with a chewy-textured bite! If you love these, you will also love these Maple Blondies, Chewy Brownies, and Gooey Butter Cake Bars. By Leidi!
Hey there! For those of you who don’t know me, I’m Leidi: a writer, recipe developer, and executive assistant for Grandbaby Cakes. This past week, I visited a small farm in Elkhorn, Wisconsin run by a woman whose life’s work has been to educate children on nature, connection, and responsibility. I watched this incredible, empowering force of a lady hang sheets to dry on lines and wrangle sheep with her bare hands. It was one of the most awe-inspiring moments of my life.
The stillness and peace I found on that farm was astonishing. I walked barefoot through grass, listening to the sound of wind being carried through barren corn fields. I plucked fresh eggs from hay woven chicken nests. I even helped to gather the sheep and milk them! But, what I enjoyed most was watching as the children shrieked with joy and played with the gentle barn cats: their happiness was palpable and contagious.
As I watched and listened to the kids and the snorting piglets, I could smell sugar in the air. You know, that faint yet distinct waft of something delicious in the air. There was a pie in the oven and those kids couldn’t wait for a slice.
Food is a communal experience and, when I find a recipe I’m genuinely thrilled about, sharing it is all I ever want to do. So, today I’m sharing a simple recipe meant to bring joy to you and whomever you choose to share it with.
SPICY BROWN BUTTER GINGER BLONDIE INGREDIENTS
These blondies were born out of a random thought: blondies should be spicy. Weird, I know. I’ve just always considered blondies to be a bit too sweet for my taste and spice cuts through sweetness so well. This simple thought quickly transformed into one of my best recipes to date.
Spicy Brown Butter Blondies are buttery, nutty, chewy, zesty, creamy, and, above all, devastatingly delicious! You’re not gonna want to miss out on these.
Here’s what you’ll need:
Brown Butter- Made with nothing but unsalted butter, brown butter is one of the simplest ways you can upgrade a baked good. Bold and nutty, brown butter elevates these blondies and creates an incredible complexity of flavor.
AP Flour- I have had success using King Arthur’s Gluten-Free cup for cup flour in this recipe. I’ve also used a mixture of whole wheat and regular flour which creates an earthy taste.
Salt- Kosher salt, always.
Baking Powder- Be sure to use fresh, active baking powder. To test, spoon ½ a teaspoon in a bowl and pour ¼ cup of boiling water on top. It should bubble up pretty violently. If not, get yourself a new tin.
Cayenne Pepper- I love spicy food and dessert is no exception to that. I add up to ½ teaspoon more cayenne than this recipe recommends, just because I can! Feel free to adjust the measurement of this ingredient to fit your own heat tolerance.
Light Brown Sugar- I have also used dark brown sugar and gotten similar, if not the same, results. Just be sure your brown sugar is fresh and moist.
Egg- For just about any baking recipe, I recommend using room temperature eggs.
Ginger- For me, this is the shining star of this recipe. Ginger is peppery and sweet; it mellows out as it cooks but remains aromatic and flavorful. I highly encourage you to use fresh ginger when possible.
Vanilla- Vanilla enhances flavor. If you ask me, it’s always worth it to invest in high-quality vanilla.
White Chocolate- I often find that white chocolate is a bit too sweet for my taste, but this recipe might’ve changed my mind. The creamy, sweet chocolate balances out the sharp ginger and cayenne and layers in slightly floral, almost vanilla-like flavor.
HOW TO MAKE BROWN BUTTER BLONDIES
Like brownies, brown butter blondies are pretty simple. There isn’t much active work in this recipe and, honestly, it comes together very quickly. Start by preheating the oven and lining the baking pan with parchment paper, leaving a couple of inches of paper hanging over the sides.
Next, heat a small saucepan over medium-heat and toss in the butter. Do not walk away as the butter cooks! The transition from melted to browned happens quickly and, if you’re not paying attention, you’re likely to burn it. You’ll know the brown butter is ready once it’s golden-brown, fragrant, and slightly foamy. There should also be little dark bits floating around. Set aside the butter to come to room temperature.
As the butter cools, whisk together the dry ingredients in a small bowl. Add the brown sugar to the brown butter and whisk vigorously until smooth. Then, add in the vanilla, ginger, and egg, continuing to mix thoroughly.
Finally, fold in the dry mixture and the white chocolate. I like to do this step in 2 batches, using a rubber spatula to fully combine all the ingredients. Pour the batter into the pan, smoothing the top over with that same rubber spatula. Bake for about 20 minutes and allow the blondies to cool before slicing. Use that hanging parchment paper to pull out the blondies! Cut the squares and enjoy!
CAN I DOUBLE THIS RECIPE?
Yes! I prefer thinner, chewy brown butter blondies but you can absolutely change the thickness/texture by doubling the recipe. Keep in mind that a thicker batter will nearly double the baking time. Using a larger baking pan and doubling the recipe will result in the same thickness but, of course, more servings.
HOW LONG DO BLONDIES STAY FRESH?
Store blondies covered in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. You can also wrap individual blondies in plastic wrap or aluminum foil, place them in a freezer-safe bag and freeze for up to 3 months. Defrost frozen blondies overnight in the refrigerator or set out at room temperature for about an hour.
Spicy Ginger Brown Butter Blondies
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cayenne powder
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 2 tbsp grated ginger
- 1 tsp vanilla extract
- 1/2 cup white chocolate chunks up to 1 cup
- Adjust oven rack to middle position and preheat oven to 350°F. Grease an 8x8 pan with butter. Line the bottom of the pan with parchment paper, leaving a couple inches of paper hanging over the sides.
- Place butter in a small saucepan over medium heat. Cook, stirring occasionally, until melted. Continue to cook (the butter will foam) until it is fragrant and a nutty brown color. Take off the heat and pour into a large bowl. Let cool to room temperature.
- In a small bowl, whisk together flour, baking powder, cayenne, and salt; set aside.
- Add brown sugar to the bowl with butter and whisk until smooth. Add egg, vanilla, and ginger, then whisk to combine. Stir in dry ingredients and white chocolate until just incorporated. Pour batter into pan and smooth top. Bake for 20 minutes, or until a toothpick comes back clean. Let cool for at least 15 minutes.
- Use the hanging edges of parchment paper to lift the blondies out of the pan. Cut into 12 squares and serve.