Brown Butter Earl Grey White Chocolate Blondies

If you’ve ever wanted a dessert that belongs next to a cup of warm tea or iced if that’s your vibe, these brown butter Earl Grey blondies are it. They aren’t your typical sugar heavy, overly fudgy bars. Instead, they’re designed for afternoon tea, brunch spreads, and those “what are these?” moments that turn into instant favorites. The bergamot from the Earl Grey melts into the nutty depth of brown butter, creating a beautiful blend of flavors.

Author: Browndis

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 16 squares

Calories: 152 kcal per serving

Ingredients

½ cup - unsalted butter
1 tbsp - non-fat milk powder
1 tbsp - Earl Grey tea leaves
½ cup - light brown sugar
¼ cup - granulated sugar
2 - egg
2 teaspoons - vanilla bean paste or pure vanilla extract
½ tsp - salt
1 ½ cups - all-purpose flour
½ cup - white chocolate chips or chopped white chocolate bar
1 tbsp - sugar
½ tsp - Earl Grey tea leaves
1 pinch - salt
Pinch - orange zest

Instructions

Finely ground Earl Grey tea leaves and set aside 1 TBSP for the batter and 1/2 tsp of the sugar topping mixture.
In a light-colored pan over medium heat, melt butter. Stir constantly until golden brown specks form and it smells nutty and warm. Remove from heat immediately, pour in a large mixing bowl and stir in finely ground Earl Grey tea and milk powder if using. Let butter cool for at least 15 minutes.
While the butter is cooling, in a small bowl or plate mix all ingredients from the sugar earl sugar mixture with your fingers rubbing the tea leaves against the sugar this will release all the tea leave's oil and flavor. Set aside.
When ready to make the batter, preheat oven to 350°F (175°C) and line an 8x8 pan with parchment paper. After the brown butter has cooled whisk in the brown sugar and granulated sugar till combined. Add in eggs and vanilla and whisk till batter is thick and glossy.
Add flour and salt and mix untill you see just a few streaks of flour. Add white chocolate and mix until evenly distributed. The batter will be thick.
Spread batter evenly in the prepared pan and sprinkle the earl grey sugar mixture over the batter. Bake at 350°F (175°C) for 20-25 minutes until the edges are set and lightly golden, when you insert a toothpick you get moist crumbs and not raw batter. Also, the top will look cracky and just a slight jiggle in the center.
Leave the blondies in the pan for 15 minutes and cool completely for at least 1 hour on a cooling rack. Trim off the edges and cut into small squares for that dainty tea party look.

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