Mulberry Brown Butter Blondies

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You know those days when you want something sweet, but not too sweet? Something warm, chewy, and just a little bit fancy? These mulberry brown butter blondies hit all the right notes. The brown butter makes them taste rich and cozy, and the mulberries add little jammy pockets of flavor. They’re super easy to make and honestly hard to mess up.

💛 Why I Love This Recipe

This one came together when I had some dried mulberries in the back of my pantry and a craving for something nostalgic—but better. One bite in and I was hooked. It’s now a staple any time I want a foolproof dessert that tastes like I put in way more effort than I did.

The brown butter gives deep, nutty flavor
The blondie texture is chewy with golden edges
Mulberries are naturally sweet and just the right amount chewy
All in one bowl—no mixer needed
Perfect for sharing (or not sharing)

🍽 Makes: 12 blondies

Prep Time: 15 minutes
Bake Time: 25–28 minutes
Total Time: About 40 minutes

🧾 What You’ll Need

½ cup (1 stick) unsalted butter
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup mulberries (fresh or dried)

½ cup unsalted butter in a small white plate, 1 cup packed light brown sugar in a clear shallow dish, 1 large egg on a white saucer, 1 teaspoon vanilla extract in a small clear plate, 1 cup all-purpose flour in a plain glass bowl, ¼ teaspoon baking powder and ¼ teaspoon salt together on a tiny clear dish, and ½ cup mulberries

⚖️ Macros (Per Blondie, Approximate)

Calories: 190
Protein: 2g
Fat: 8g
Carbs: 27g
Sugar: 17g
Fiber: 1g

🔬 Why This Recipe Works (Quick Science)

Browning butter cooks off the water and toasts the milk solids, giving your blondies a deep, nutty flavor you can’t get with regular melted butter. Brown sugar keeps the blondies soft and chewy, thanks to the molasses. Mulberries—fresh or dried—don’t just add sweetness; they bring moisture and texture that make every bite interesting.

❌ Common Mistakes

Burning the butter – Browned butter is golden and smells nutty, not burnt. Watch it closely.
Overmixing the batter – Stir just until the flour disappears to avoid dense blondies.
Overbaking – Blondies keep cooking after they come out. Take them out when the center looks just set.
Using cold butter – Let it cool slightly after browning, but it still needs to be liquid when mixing.

🍴 What to Serve With

A scoop of vanilla, honey, or cinnamon ice cream
Hot coffee or cold brew
A drizzle of melted dark chocolate or a dusting of powdered sugar
Fresh fruit on the side (peaches, raspberries, or more mulberries!)
Whipped cream with a dash of cinnamon

❓ FAQ

Can I use frozen mulberries?
Yes—just thaw and drain them first so they don’t water down the batter.

Can I use white sugar instead of brown?
You can, but they won’t be as rich or chewy.

Can I double the recipe?
Totally. Just use a 9×13 pan and bake a few minutes longer.

Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend that includes xanthan gum.

👩‍🍳 How to Make Mulberry Brown Butter Blondies

Step 1: Brown the butter

Add unsalted butter to a small saucepan over medium heat. Stir constantly as it melts and foams. Keep cooking until it smells nutty and turns golden brown. Remove from heat and let it cool for 5 minutes.

bubbling, golden brown butter in a saucepan with toasted milk solids at the bottom, shiny and aromatic, on a modern stainless steel gas stove

Step 2: Mix brown butter, sugar, egg, and vanilla

In a large bowl, add browned butter and packed brown sugar. Stir until fully combined. Add in the egg and vanilla extract. Mix until smooth and glossy.

warm brown butter and brown sugar being stirred together with a spoon, egg just cracked in, vanilla pooled on top, mixture glossy and golden

Step 3: Add flour, baking powder, and salt

Add the flour, baking powder, and salt to the wet mixture. Stir just until the dry bits disappear—don’t overmix.

flour, baking powder, and salt being gently folded into the blondie batter, smooth golden texture forming, just combined

Step 4: Fold in mulberries

Add mulberries and gently fold them in so they’re evenly spread through the batter.

dried or fresh mulberries being folded into thick golden blondie batter with a spatula, some berries peeking through the surface

Step 5: Spread into pan and bake

Pour the batter into a parchment-lined 8×8-inch baking pan. Smooth the top. Bake at 350°F for 25–28 minutes until edges are golden and center looks just set.

blondie batter spread evenly in a square parchment-lined metal baking pan, mulberries showing on top, ready to go in the oven, placed in a modern stainless steel double oven

Step 6: Cool, slice, and serve

Let the blondies cool completely in the pan. Lift out using the parchment, slice into squares, and serve.

golden mulberry brown butter blondies sliced into neat squares, mulberries visible inside each piece, served on parchment paper

🧊 Leftovers & Storage

Store in an airtight container at room temp for up to 3 days or in the fridge for up to 1 week. They also freeze beautifully—just wrap tightly and freeze for up to 2 months.

✨ That’s It!

Mulberry brown butter blondies are cozy, chewy, and loaded with flavor. If you give them a try, come back and leave a comment—I’d love to hear what you think or what twist you added!