Made with browned butter, chocolate, white chocolate, and plenty of sprinkles, these soft, sweet butter bites are a fun, easy treat.
Happy Memorial Day! I hope you’re enjoying a nice, long, extended weekend (that’s hopefully much sunnier and less rainy where you are than it is here).
Zach and I went strawberry picking with his family on Saturday (as you might’ve seen on my Instagram stories, if you follow along) so I’ve been extremely busy working those berries into a few recipes for you that I hope to have ready soon. If you have any berry-related recipe suggestions, I’d love to hear them!
Until those are ready, I have a simple, buttery, sprinkle-y recipe to share with you today, a fun new way to eat blondies that I’m calling “butter bites”.
They’re a cousin to my brown butter cookies, but easily baked in a pan.
Butter bites are essentially blondies cut into tiny, 1-inch squares (meaning you get 117 bites out of a 13×9 pan!). They’re not just blondies, though.
These are made with browned butter (I can’t seem to get enough of this easy technique, since this is approximately my 10th browned butter recipe this year, have you tried my brown butter frosting or brown butter infused pistachio cake?), making them taste extra, well, buttery.
The flavor is deep and rich, and there are plenty of steps in the recipe to help you through the browning process if you’ve never done it before!
You could just stop there — brown the butter, bake the blondies, cut them up and be finished, but I like to take things a step further and decorate them with chocolate and sprinkles.
I prefer to use melting wafers but you could instead melt chocolate chips in the microwave. I melt a handful of white chocolate, a handful of dark chocolate, and then set out a bowl of sprinkles and dip, dunk, and let them cool (with the melting wafers, the chocolate sets must faster than it would if you used chocolate chips).
I definitely recommend doing this last step, it takes only a couple of minutes to dip and sprinkle the squares and it’s what makes them so unique. The sprinkles add a nice texture to the smooth chocolate and the melt-in-your-mouth, chewy blondie bites.
- 1 cup unsalted butter cut into pieces (226g)
- 1 cup light brown sugar tightly packed (200g)
- ¾ cup sugar (150g)
- 2 eggs + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (285g)
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup white chocolate melting wafers (85g)
- ½ cup dark chocolate melting wafers (85g)
- Colorful nonpareils or sprinkles for decorating
- Brown the butter by placing it in a medium-sized saucepan and melting over medium-low heat.
- Once butter has melted, increase heat to just above medium. Stir constantly with a wooden spoon as it bubbles, pops and foams. Once the bubbling slows and the liquid begins to turn brown (you’ll notice golden flakes of cooked butter), remove from heat immediately and pour into a large, heatproof bowl.
- Allow to cool 25 minutes before proceeding.
- Preheat oven to 350F (175C) and line a 13x9-inch pan with parchment paper.
- Combine browned butter and sugars, stir well.
- Add eggs and egg yolk, stirring well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Spread batter evenly into prepared pan. Smooth the surface with a spatula or knife so that it doesn’t have any craggy pieces when baked (I like to spread it into the pan, then lay a piece of wax paper over the surface and use my hands to smooth the surface, then discard the wax paper).
- Bake on 350F (175C) for 18-23 minutes -- until edges just begin to turn golden brown and a toothpick inserted in the center comes out clean or with few crumbs. Allow to cool completely.
- Once cooled, lift from pan (using parchment paper) and transfer to cutting board -- cut into 1” squares (I cut 13 rows down the longer end and 9 down the shorter end -- super simple!).
- Prepare melting wafers according to package instructions in shallow bowls (keep white and dark chocolate in separate bowls).
- Dip the tops or bottoms (I alternated) of the butter bites in chocolate and place on wax paper. Immediately sprinkle with nonpareils, if desired.
- Allow chocolate to harden before enjoying (just a few minutes!).
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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