Fudgy, aromatic blondies taste like a bite of butterscotch from a sweet balance of brown butter and brown sugar. Cut up into slices, dipped in white chocolate, and sprinkled with a vanilla-infused salt to make blondie fries aka your new addiction.
When I heard of brownie fries almost a year ago, I immediately knew that I needed to make them and that I needed to try and make them into different flavor combinations asap. I completely fell in love with my brownie fries. It’s the perfect dessert for the chocoholic and I’ve made them about 8 times since I first shared my recipe. Lately though, I’ve been wanting something a little different and realized what I was missing was a blondie/white chocolate combination and so I was determined to make blondie fries.
This is my favorite way to make blondies. Really, I have a hard time even calling them that. They are more like butterscotchy bites of heaven to me. When you put brown butter and brown sugar together something magical happens. Right now, why don’t you go in your kitchen and brown some butter and add brown sugar and take a deep breath in. It’s okay, I’ll wait.
Yeah, it’s amazing, isn’t it?
It turns these blondie fries into more than just blondies cut up and dipped in white chocolate. It makes them fudgy and nutty and I know I’ve said it before, but it just reminds me of butterscotch and I can’t get enough of it. If you aren’t in the mood for blondie fries, just bake up a batch of these blondies as they are and Dig. In.
But if you can wait… if you can wait. Cut them into smaller sticks and dip them in melted white chocolate and sprinkle on a bit of salt. I prefer Fleur de Sel or Maldon, but you might be able to get away with pretzel salt if you have any. And like with the brownie fries, dip them in a berry sauce or yogurt.
Okay, now that you’ve already started making the blondie fries with the brown butter and brown sugar, you may as well go back now and finish it. See what I did there? 😉
- 16 tablespoons (2 sticks, 1 cup) butter, melted
- 1¾ cups light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- Pinch salt
- 2 cups all-purpose flour
- 18 oz white chocolate
- fleur de sel or maldon salt
- Line a jelly roll pan (mine is roughly 12½ x 17½ and 1 inch deep) with parchment paper, leaving some overhang at the sides. Preheat the oven to 350 degrees F.
- In a skillet, add the butter and heat on medium. Once the butter is melted, begin to stir constantly until it is brown and very aromatic. Immediately remove from heat and put the butter into your mixing bowl.
- Beat the brown butter and brown sugar together until well combined and the brown sugar has mostly dissolved.
- Add the eggs one at a time and beating well between each addition.
- Add in the salt and the flour and mix until just combined.
- Pour the batter onto your jelly roll pan and bake for about 15 - 20 minutes, or until a toothpick inserted comes out clean.
- Allow your blondies to cool to room temperature, then transfer to the refrigerator for at least an hour, or until it is fully chilled. Cut out sticks of blondies from the pan. I did this by cutting down the longest side of the pan and then cutting about 15 times along the shortest end to make about 30 fries. You can make them as thick as you want, but avoid making them too thin otherwise they will break as you coat them in chocolate.
- Melt the white chocolate by placing in a microwave safe bowl and heating for 30-second increments, stirring well between each interval.
- Dip the blondies into the white chocolate, then leave on parchment or wax paper-lined wire racks. Sprinkle the fleur de sel or Maldon salt on top of the white chocolate before it hardens.
- Serve with vanilla yogurt or berry sauce.