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Browning the butter before it goes into the batter adds a nutty, caramel-like depth that plain melted butter can't replicate - a small extra step that makes a genuinely noticeable difference in a recipe with so few other flavor sources. Almond flour keeps these low-carb, while sugar-free chocolate chips fold in for pockets of melty richness throughout.
Per serving
160kcal
Calories
4g
Protein
6g
Carbs
14
Prep Time
15 min
Cook Time
22 min
Servings
16 people
Difficulty
easy
Fat
2g
Fiber
1g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper.
In a saucepan over medium heat, melt the butter and continue cooking, swirling occasionally, for 3-4 minutes, until it turns golden-brown and smells nutty. Remove from the heat and let cool slightly.
In a large bowl, whisk together the almond flour, baking powder, and salt.
In a separate bowl, whisk the browned butter, sweetener, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms.
Fold in the sugar-free chocolate chips, reserving a small handful for topping.
Spread the batter into the prepared pan and sprinkle the reserved chocolate chips on top.
Bake for 20-22 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.
Watch the Butter Closely While Browning: It can go from perfectly nutty to burnt within seconds, so stay at the stove and remove it from the heat the moment it turns golden-brown and fragrant. Let the Browned Butter Cool Slightly: Adding it too hot to the other wet ingredients can partially cook the egg - let it cool for a few minutes first. Don't Overbake: Pull the blondies from the oven when a toothpick comes out with a few moist crumbs, not completely clean, to keep them chewy rather than dry.
Browned butter is butter cooked until its milk solids toast and turn golden, developing a deep, nutty flavor - since this recipe has few other flavor components, this step adds noticeable depth to the finished blondies.
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