Everyone loves these keto blondies! Made extra flavorful with the rich taste of brown butter and sugar free chocolate chips, these low carb blondies are sure to be a hit in your house too.
I love cookies, I love bars, I love brownies, and I love blondies. I don’t discriminate! You just need to see my vast archives of delicious bars and cookies to know that. Take a gander at my Keto Magic Cookie Bars. And while your at it, go check out my tangy Key Lime Bars too.
But these keto brown butter blondies have a special place in my heart.
If you’ve never tried brown butter, you need to run to your kitchen right now, plop a stick of butter in a pan and turn the heat to medium.
Don’t walk away, don’t go anywhere, it doesn’t take very long and if you aren’t paying attention, you run the risk of burning the butter. Four or five minutes later, you have this amber-coloured liquid with funny little browned milk solids in the bottom.
It may not look like much but the taste is out of this world and goes with just about everything you could think of. Fish, chicken, steak, vegetables…and, of course, desserts.
Oh my heavens does it take keto dessert to the next level. Well, it takes everything to the next level, really. I don’t know how I lived life without browned butter. Certainly it could not have been a happy or satisfying life.
What is Brown Butter?
It really is just butter than has been browned and toasted in a pan. And it only takes a few minutes to make.
Many people are surprised to find out that butter is not pure fat. It contains water and milk solids as well. When it’s cooked over medium heat for 4 or 5 minutes, the milk solids begin to caramelize. You will know it’s happening when the butter becomes a golden amber and you can see little brown flecks in the bottom.
But you do have to watch very carefully, as it doesn’t take much for the brown butter to burn. Trust me, black butter isn’t very tasty!
And brown butter goes deliciously with both sweet and savory recipes. One of my family’s favorite dinners is the keto Brown Butter Chicken with Sage and Prosciutto. And the ever popular Brown Butter Mushroom Soup!
Add brown butter into any sweet recipe and you get a deep, nutty, almost caramel-like flavour. Cookies, blondies, cake, they can all get a boost from browned butter. These low carb blondies were more tender and rich than I think they’d be with regular butter.
Tips for Keto Brown Butter Blondies
These almond flour blondies are really quite simple to prepare and I guarantee you everyone will love them. Here are my tips for getting the best flavor out of your brown butter blondies.
Make the brown butter first. It really needs to cool for a bit before you add it to the bars. If it goes in hot, your chocolate chips will melt and become streaky.
Watch that brown butter carefully! Depending on how much you’re making, it can take only about 4 minutes. Just place your butter in a pan over medium heat and stand there. Let it foam and do it’s thing. If you can’t see the color of it because of the foam, take a spoon and push aside some of the foam.
Use your sense of smell. You can see when the brown butter is done but you can also smell it. It becomes nutty and fragrant.
Use a brown sugar substitute. This will also enhance the flavor of your keto blondies. I love the new Brown Swerve, as it’s the most like actual brown sugar. It’s moist and it packs into the cup, and it has a distinct caramel flavor.
Use an 8×8 inch pan if you have one. They will be thicker and more chewy. 9×9 does work if that’s all you have.
Add some sugar free chocolate chips. Always a delicious addition to these low carb blondies!
Ready to hit the kitchen and whip up some brown butter? Trust me, you won’t regret it!
More Amazing Keto Bar Recipes
Keto No Bake Peanut Butter Bars
- 1/2 cup butter
- 2 cups almond flour
- 1/4 cup Swerve Sweetener
- 1/4 cup Swerve Brown or more Swerve and 2 tsp molasse
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup sugar-free chocolate chips
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Place butter in a medium skillet over medium heat. Cook until the butter is melted and and becomes a deep amber, 4 to 5 minutes. Remove and let cool.
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Preheat oven to 325F and grease a 8x8 inch square pan - 9x9 can work too but your blondies will bake faster.
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In a large bowl, whisk together almond flour, sweeteners, baking powder, and salt. Stir in egg, browned butter and vanilla extract until well combined. Stir in chocolate chips.
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Press dough evenly into prepared ban and bake 15 to 20 minutes, until just set and golden brown. Let cool and cut into squares.
Kara says
Yum! We have some of the Sukrin brown sugar but haven’t used it yet. This will definitely be our first trial. The syrups and mixes look interesting too — would love the chance to try them out.
Stede says
Can one use coconut sugar as a brown sugar?
Carolyn says
Sure but it has a lot of carbs.
Pat Baker says
I would love to try the chia hemp bread sounds delish!
Amanda says
I was hoping you might help me figure out what went wrong – mine came out fluffier looking than your pics, but so dry it’s crumbling apart. The batter seemed overly thick while trying to set it into the 8×8 pan, it didn’t seem moist enough. The only difference was I used monk fruit white and brown sugar subs, but I’d have thought it interchangeable with swerve based on some other recipes I’ve tried.
Carolyn says
If the batter was too thick, it definitely went awry somehow. I don’t think it would be the sweeteners (was it Lakanto? that should sub fine). Seems more like the flours were an issue, and almost like you used coconut flour instead of almond? If not… what brand of almond flour did you use?
Carolyn says
And I ask about the coconut flour only because I’ve had people make that mistake before.
Caroline J says
Those look amazing! I bet the fiber syrup would make some great protein bars too 🙂
Rachel says
Well first I will have to make these blondies, maybe some low carb brownies or chocolate chip cookies too!
Liza says
I’m excited to make these brownies! Would love to try the new products to!
Nicole D says
I’m going to try your Skillet Cookie with the Surkin Gold…Sounds great!
patricia says
I would like to make these Blondies, they look delicious
Carrie says
These Browned Butter Blondies look AMAZING…I would make these first when trying out the Surkin products!
Donna Hardin says
Your recipes are fabulous! Will have to give this a try. Crossing my fingers for give away!
Erin Ellis says
I would make these blondies. They look delish! Thank you for the wonderful giveaway.
Erin
Erin Ellis says
Tweet:
https://twitter.com/ErinLoves2Run/status/638341062109454336
Erin
ErinLoves2Run at gmail dot com
Pam says
Definitely the Browned Butter Chocolate Chip Blondies…they look fab!
rachel says
I’ve never heard of this brand but would be willing to give them a try since there aren’t a lot of products (that taste good) that fit into my LCHF lifestyle. Thanks for featuring them!
Natalie R says
I recently switched to the Keto Diet and got everything I need to bake low carb & sugar free.. but apparently I missed these giveaway items!! If I won, I would definitely make these amazing looking bars 🙂
Kim Scott says
I just made this recipe and the only change I made was I used white chocolate Lily’s (store was out of chocolate chips)but they turned out amazingly!!! I was getting burnt out on keto cheesecake. It’s great having another option in my arsenal of keto desserts!! Thank you!!!
Lezlie says
I would love to try those mixes. Thanks for another great recipe! Your blog is my favorite!!!
Kat says
These look so moist and yummy.
Will try them soon.
I have a request.
Could you possibly post a conversion chart for sweeteners to sugar?
Thank you!
Marcia says
yummy – I need to get back on the low carb wagon – these may be just what I need to help me bridge from high carb goodies
Kat says
Oops, I should have said sugar to sweeteners.
stacy says
I just found out about the Sukrin products last week, on one of the FB pages. I’ll probably try the sweeteners, but I have my reservations about the syrups, too. I’d love to try making Quest-type bars, but don’t want to deal with the blood sugar spikes.
Carolyn says
I am still a little leery, as I said. I think it’s worth carefully testing them out by themselves (try some in your tea or coffee, with little else that could be raising your blood sugar). For me, several times it only raised my bs by a few points. But there was one where it went up by 40! So I just haven’t fully decided on them yet.
Jodi says
I have the brown sugar swerve, do I just use the 1/4 cup like the other brown sugar?
Carolyn says
Sure or you can replace the whole thing with all Brown Swerve.
Linda says
Of course I’d make your blondie recipe. But I have a favorite cookie from my childhood that needs brown sugar or it wouldn’t be the same cookie. I’d love to use it to try to recreate a low carb, no sugar version.
Gretchen says
I know I am going to LOVE these !! Payday tomorrow and I am out of butter, but I would like to get everything I need for this. Wish I could buy this Sukrit locally but it is about time I put in online order anyway — out of coconut oil too 🙁
Jessica DeMay says
I would definitely make these blondies- yum!!
janet says
Yum! These look unbelieveable. I bet Sukrin would make great gingerbread!
Shertie Lee says
I think I need to do some midnight baking – these look so good I don’t think I can wait until this heat wave is over!
Melody Spence says
I look forward to trying out anything with chocolate chips and low carb. I will also look into these products as I am always looking into new things.
Minnie says
I would love to try the sukrin gold. This is the second delicious looking recipe that calls my name and calls for that ingredient. 🙂
Nicole E says
I have tried a low carb blondie recipe in the past, and it disappointed (probably because the sugary wheat filled ones are a favorite in my house!). I will have to try your version.
Alisa says
These sound like great products and the recipe sounds like a must-make for my husband’s upcoming birthday! Thanks!
Lisa says
Can’t wait to try these!
Jenny says
I love making baked goods for my diabetic fiancé. I’d use the crap out of these products!
Ale says
I’ll definitely try the molasses version of the recipe
Laura Kannard says
I have wondered about making a pecan pie with the SurkinUSA Products.
Christina says
I would love to try the Gold Syrup in recipes that require molasses.
Carol W says
Since I’m kind of new to the low carb train, I will stick with your Blondie recipe until I get the hang of swapping around sweeteners! It looks delicious.
Karen Jo says
Reading a lot about brown butter lately so would go to your recipe first!
Surkin is a brand I have not tried yet so perfect timing to try to get me to change?
Lisa says
I can’t wait to try Sukrim gold. I’ve wanted a brown sugar substitute.
Lori says
I would love to try the Sukrin Gold for a brown sugar replacement. Haven’t found one yet that I like for this low carb woe. Thanks for another awesome recipe! You rock!
juliendbq says
I LOVE anything with brown sugar; I even love brown sugar with brown sugar! Currently, I use molasses with erythritol, until of my discount sources start carrying it. This would be a nice way to cut the carbs even further!
Peggy Cole says
I would use the Sukrin brown sugar substitute in cookies and of course these brownies. Sounds like it would be useful in low carb quick breads too. Would love to try some of their products in my recipes!
Teresa says
There are so many recipes that call for brown sugar, it would be nice to have a product to use that is low carb. These brownies look awesome.
Mary says
Since my granddaughter has been diabetic since she was 18mos. I am always ready for new ideas and products to try. I will make cookies for her.
Kelly B says
I’ve been using Brown Sugar Twin as my brown sugar replacement for a while now. I’d love to try this new option. The bread mixes look interesting as well!
Amber H says
SO excited for the chance to win this!!!! These products sound so helpful for low carb “thriving” in the kitchen!! 🙂 Would love to give them a try and add them to my “tool kit”!
Jillian says
I would make these blondies for sure!
Lisa Thomas says
I would definitely try this, I’m so craving some chocolate chip cookies right now! I think these blondies would definitely hit the spot.
Mary Tse says
I will definitely make your blondie recipe.
Sheila says
I would love to try the browned butter chocolate chip blondies! The Sukrin sounds promising and would love to give it a try! Fingers crossed!
Jo says
Browned butter is a personal fave! These look fabulous, and I’m anxious to try.
Rebecca says
I have only tried the Sukrin gold and I love it! Planning on trying to make New Orleans style pralines with it!
Sandi says
I’ve been watching for a review from you, for the Sukrin products. I’ve seen reviews on other low carb blogs but I use your recipes for treats almost exclusively so I wanted to know what you think of them.
For some reason, it is hard to buy Swerve here, now. The stores don’t carry it anymore.
I’ve been using erythritol and stevia if I make a treat but I find the cooling sensation a bit of a deterrent. It’s much more pronounced in some recipes than others, to me. I am hoping the sensation won’t be as pronounced with the Sukrin Gold, maybe.
I’ll be travelling to the US soon so I think I will order some and give it a try. Your Browned Butter Blondies will be the first thing I try when I get back. Yum!!
P.S Thanks for sharing all your awesome recipes.
Carolyn says
Sandi, where are you located?
Sandi says
Just outside Kelowna B.C.
jo says
Sandy, do you know about Low Carb Grocery? They ship across Canada. But I think they also have a branch store in BC. Try searching for – all one word – the low carb grocery dot com. Every time i check they do have Swerve.
Sandi says
Yes, Jo, I do know about the Low Carb Grocery, but thanks. I think if I have to pay for shipping, I’m going to try the Sukrin this time. I’m excited about the brown sugar sub!
Carolyn says
Just what I was saying. 🙂
jo says
I’m jealous! Have a great trip!
Carolyn says
Well, you can always get Swerve through Low Carb Canada. It’s still my absolute favorite sweetener!
Sandi says
Thanks Carolyn.
Kate says
I would love to win the Sukrin products. The idea of chewy brownies and adding in some good prebiotics to my diet is fabulous!
Jamie McC says
I would love to try your products!! I’d use them to bake sugar free cakes or crumbles for sure!!
Jan says
I’d like to try their syrup as a substitute for corn syrup in one of Jenni’s Splendid Ice Cream recipes. I’ve been able to low carb everything but that.
jo says
I’d love to try several of the Sukrin products. Not finding in Canada yet, though…. But posting to see if any other of your Canadian readers have had some luck?
And Sukrin, if you’re reading: if you’re looking for a wide distribution in Canada, try Low Carb Grocery – several locations, ships nation wide…. I have no connections with them, it’s just where many people ’round here get their low carb fixes. Hopefully you don’t mind me posting that, Carolyn. If so, please delete.
Carolyn says
Totally okay! I am all for my peeps up north being able to purchase low carb ingredients.
marsha says
I’m totally getting hooked on these sukrin products. They obviously are showing great promise in baked goods. If only i had more to bake with
chari says
I would definitely have to try this recipe first!! Sounds and looks so good!
Antonia says
Funny, I just received my first order of sukrin products today. Only bought the regular sweetener though, and I made some candied nuts with it. They are great!
Esther R. says
I read your reveiw and it is pretty great Thanks. Your recipe looks awesome also.I love both reveiws yours and Soozes.
Dawn says
I’m very excited for a brown sugar substitute! I’m definitely going to try these blondies and maybe even some cookies with these new products 😉
KarenH says
I am just learning about Sukrin. would really like to try it.
Barbara says
I would love to try the Sukrin products, something with brown sugar like a good old fashioned chocolate chip or blondie mix, some protein bars as I miss my Special K bars and I’ll even give the bread a try to see if it comes anywhere close to real bread ! Carolyn, you always have such divine recipes !! <3
Jamie H says
I would definitely use this product in these blondies as well as some almond flour pecan shortbread cookies…..and any other cake and cookie recipe I could think of.
maria says
I am excited to try the syrup for making bars and pecan pie!. The fiber syrup seems to have some qualities, like corn syrup, that I haven’t been able to approximate with traditional low carb sweeteners.
marion summers says
Browned butter Blondies, or course.
Jolene says
OMG! Those blondies look wicked good!!! Can’t wait to try (but after we move!!). 🙂
KATHY says
Any substitute for the Almond flour? Daughter has a severe tree-nut allergy.
Carolyn says
Your best bet is sunflower seed flour but it will have a greenish-grey tinge.
Lisa L says
I would love to make pumpkin pie and hot chocolate chip cookies for the holidays! I am horrible sticking to low carb during that time of year and would love to be able to.
Jillian says
I would love to recreate my late Mother’s chocolate chip cookies. They require that wonderful brown sugar flavor and I haven’t eaten any in an awfully long time since I am doing a keto way of eating. I look forward to trying it!
Kate says
I’m not normally a blondie fan, but this post is too tempting to pass up!
Cheryl says
Well, I would definitely use it on these brownies first! they look awesome!
Tierney says
This recipe looks divine! I would try making these blondies with the Surkin products, or maybe some teacakes.
Michelle says
I’d have to try making these Blondies first… I haven’t had Blondies since childhood,and these look fantastic!
Jae says
I would make everything lol mostly things with brown sugar though as I hear its great replacing that
Nicole says
These look incredible! Definitely making these, thank you Carolyn!
Tami Holliday says
I loooooooooove blondies!!! Not a huge fan of chocolate, so blondies are right up my alley…and a brown sugar sub…I am in heaven!!! Thanks for all you do for us!!!
Maria Dillhunt says
After making your Homemade Chocolate Chips, I would use them in this incredible Blondie recipe.
If I can’t wait to see if I win. I may have to go get some Sukrin Gold right now. And while I’m at it I would probably buy the Milk Chocolate Bars and chop them up for chips in the Brown Butter Chocolate Chip Blondies.
Then, If I win, I’ll be stocked up for future recipes.. Yay!!
Chris says
My great grandmother passed down a blonde brownie recipe that is a family legend and that I miss terribly since T1D and celiac struck. This appears to be closest low carb recipe so far…can’t wait to try it!
Sharon B. says
I would definitely make the Brown Butter Chocolate Chip Blondies! Thanks for the recipe, Carolyn.
Lisa says
Would love to make the brown butter chocolate chip blondies!!
Michelle L. says
This looks delightful! Can’t wait to make these this weekend.
Pan says
I’d try Sukrin in this recipe, of course. 🙂 I’d also try it in your caramel recipe since I don’t use coconut sugar.
Christine Cunningham says
Would love to try making this blondie recipe or something similar with these featured products.. Looks amazing.
Alexis Decker says
Soon will make these yum!
Tory says
A good, lo carb brown ‘sugar’ would be a great boon! And this recipe is getting a trial right away, even before I can get hold of Sukrin… we’re heading to an island off the coast of Maine and need to bring all of our food with us. Blondies will be great travellers!
A question for you, Carolyn: I use erythritol very successfully, but as another poster mentioned, it’s better in some recipes than others… Is Swerve much different from erythritol in taste and the coolness factor? Would you consider the flavor to be interchangeable? Any feedback is much appreciated (as is all your work to help us all out on the low carb, good taste, quest). And the Sukrin products are a must to try!
Thanks! Tory
Carolyn says
I find Swerve to be much better than straight erythritol, with no coolness (some people still experience it, but I do not). It bakes better and it caramelizes better. It’s mostly erythritol as it is but the oligosaccharides really make it something better. I would never use straight erythritol anymore because I think it’s not as reliable.
Tory says
Thanks so much for the feedback, Carolyn! I’m baking tomorrow to leave for our island trip on Friday, so will scout about for some Swerve today. I know Whole Foods carries it, but as a Trader Joe’s devotee I rarely ‘cross over’. Looks like this will be worth it! Thanks again!!
Anne says
What woudn’t I make? All the paleo recipes that call for honey, maple syrup. Ice cream, breads, muffins, these bars! I am definitely interested in trying all their products.
Dana Jespersen says
I have to admit, I would probaby try this recipe first, then maybe try it in a gf banana muffin.
Sharon says
I want to experiment with some ice cream flavors I have in mind.
nicole says
Can’t wait to try these!
Amanda says
These look like the perfect treat for school lunches!! My kiddos would go crazy over it! This year the oldest has told me that kids have been asking for her lunch instead of their own! Thanks to all of you wonderful low carb/gluten free bloggers/chefs, my darling child isn’t feeling left out – but special!! I would love to try these products! I’ve heard such good things about them, and the more I look at what they offer it just proves that it opens up a whole new world of possibilities for low carb transformations! Thanks for all you do!
Carolyn says
So glad your daughter feels so good about her healthy school lunches!
Sue says
I would love to try this product. Thanks for the opportunity!
Kathy T says
I would make these blondies and the bread from bread mix first.
Joshua Hampton says
These blondies look dreamy. I’m really interested in how browned butter would taste in desserts. Time to experiment, then. Thanks for this.
Amy says
I will try this soon!
Carolyn Boutin says
I have been reading about the Suit in products. Have to try, although being diabetic am always concerned about spikes. But you know I LOVE your recipies Carolyn and these look like no exception. So if I decide to try without the Suit in his much more Swerve should I add along with the Molasses?
Carolyn says
Another 1/4 cup. The Sukrin Gold sweetener didn’t spike me, it’s mostly erythritol. I am more concerned about the syrups.
Tawni says
I’ve never heard of this brand – and based on your review, it sounds like it may need to be one of my future kitchen experiments. (And the browned butter blondies will be made this afternoon – I’ve been craving chocolate chip cookies, but not the effort to make them. These will be an excellent compromise!)
Jess says
I would definitely make your blondies! They look and sound AMAZING!
Brianne Geiger says
I just started THM so I am excited to get to use these products on the plan!!
-www.TheSentimentalMama.com
Donna says
I am going to make this but I think I’ll see if I can cut the recipe in half and make an individual skillet version.
Heidi says
I haven’t heard of this brand before but would love to win and try them all out. Thanks
Vicky says
I wonder if the fiber syrup is similar to what Quest bars use as their sweetener. I’m a huge fan of Quest bars so this would be something I’d love to experiment with!
Carolyn says
It is. I believe they both contain Isomalt syrup.
Holly says
I’d definitely make some chocolate chip cookies!
Linda says
I am hoping for chewy cookies. Just ordered some syrup!
Amber says
Everything sounds so wonderful!!
Jana says
This recipe looks delicious. Will definitely be trying it out!
Shannon says
I think I would try barbecue sauce with it. Being a native Kansas Citian, it hurts my soul not to have found a good red sauce, yet. So, I want to try my hand at my own creation, so that I can have that taste of home.
Cat Latuszek says
These blondies look amazeballs. Gotta make them.
Karla says
I would definitely make these Chocolate Chip goodies! Would love to try these new products. Thank you.
krickt says
I would love to make these blondies with the Sukrin. The isomalt thing is a little scary, but I’ll try anything once.
k
Annie says
Hi Carolyn
Can you please tell me the best way to store these blondies? Benchtop or fridge?
Thank you
Annie
Carolyn says
They can be on the counter for 3 days or so, in the fridge if they will be around longer.
Jodie says
This recipe looks super yummy! I would love to make apple crisp with Sukrin products, my favorite fall treat
Ydanis DeStasio says
These blondies are on my ‘to do’ list! Yum!
Leah says
I would love to try Sukrin, they have a wide assortment of LC food.
Carla says
I would make these blondies, of course, and some bread with the Sukrin products. I think I might the blondies tonight.
Rebecca says
I love brownies and blondies so would have to try this recipe.
Sara says
Trying these tonight!
Carolyn says
Let me know what you think!
April says
Would love to try these products!
Amy says
I use brown butter all the time! The smell of it bubbling is intoxicating. 🙂 I also have used Sukrin and love it as an alternative to brown sugar.
kathy robinson says
I can’t wait to try these Sukrin products in some low carb recipes. 🙂
DJ says
I would make some caramel covered brownies.
Karen Barnett says
I can’t wait to try these!
Kathleen says
Wow! These look so good! I would, of course, make these Blondies! Yum!
I would love to try to make Browned Butter Chocolate Chip and Snickerdoodle Cookies too!
Lisa L. says
This looks so good! I can’t wait to make these blondies with the Sukrin products, to start. Then a cheesecake and definitely snickerdoodles for my girls!!
Ally says
We’re getting into that pumpkin time of year, so I think I’d adapt one of those!
Bobbie says
I am going to make those delicious looking brown butter blondies, YUM!
Amy DeMoss says
I would definitely make these blondies!
Melanie says
I would like to take another shot at making chocolate chip cookies. I think a brown sugar-like sweetener is really necessary.
Annemarie says
OMG! A brown sugar substitute that is mostly erythritol based??? SIGN ME UP! That and I always thought the best part of a chocolate chip cookie was the cookie without the chocolate chips..LOL. Thank you Carolyn again for broadening our horizons, and I will be making these blondies today for a BBQ I am going to!
Erica Kollman says
I would love to make these blondies! By the way, I made the low carb corn dog nuggets for my three kids, today…they ate them in one sitting.
Carolyn says
So glad they liked the nuggets!
Kristi Temple says
I love brown sugar. I usually use a teaspoon or 2 of yakon syrup in my recipes to mimic the flavor or I used Just Like Brown Sugar. How does this compare to Just Like Brown Sugar?
Carolyn says
No idea, I’ve never used it. Sorry!
Terry Schultz says
Carolyn, I just made these blondies and they are Amazing! I’ve never had a blondie amazingly. Hubby is Type 2 Diabetic and was wanting something sweet (of course he was). These are So good!!!
Amy says
I would like to try the bread mixes for busy days!
Peggy says
Hi Carolyn,
Once again you have hit it out of the park with these blondies, I was skeptical that the extra step of browning the butter would make much difference in the taste, but I was so surprised at how it added a delicious caramel, maple syrup like flavor to the bars. My whole family commented on how good they were. Looking forward to ordering and trying out some of the Sukrin products, this is the first I have heard of them. I used “just like sugar-brown sugar” in mine and added 1/3 cup of pecans. My husband said “you need to get those away from me before I eat them all”! Thanks so much for sharing your delicious recipe with us! Peggy
Carolyn says
It really does give it a wonderfully deep flavour!
Ann says
I’d love to make home made protein bars with these ingredients!
Karen says
I’ve never browned butter, sounds like this recipe will be a good opportunity to try. I’m interested in giving Surkrin a try.
Mary Anna says
I’ll make these blondies if I win the gift pack! They look delicious, Carolyn!
Wenda says
The browned butter blonde brownies sound delicious..I would use the Sukrin brown sugar in a lot of my lowcarb recipes.
I’ve made many of your recipes ..I would try the brown sugar in the chocolate chip cookie cheesecake bars ….I love them !!
Mary says
These products look very interesting. I would love to try the low carb brown sugar replacement. I’d love to have something to use in my recipies. Thanks!
Holly Ellerton says
I’m going to try these blondies for tomorrow’s bbque. Those new products look very interesting. I old love to win and be able to try them out. Thanks for the giveaway offer.
Stefanie says
I’d love to try all of their mixes, especially the chia bread!
Rachel says
The blondies were delicious, even picky boyfriend liked them. 10/10, will make again.
Barbara says
Would love to try this recipe with Sukrin.
Pam says
I can’t wait to try Sukrin products.
Diana Donofrio says
Hi Carolyn,
I just made these and the dough was very ‘greasy’ so I thought i did something wrong because i substituted the surkin gold with splenda so i added an extra 1/3 cup almond flour. They tasted good but a little crumbly so it would be helpful to let people know it will be a very greasy looking dough. Also, may I suggest you link Lily’s products to vitacost.com and not Amazon? I use amazon frequently but Lily’s products are much cheaper at vitacost. I get both the Lily’s chips and chocolate bars much cheaper and with free shipping over $49.
Carolyn says
My dough was not overly greasy so I suspect the Splenda is at play here.
Maryann says
I would love to make old fashioned spiced wafers with these sweeteners!!
Sarah says
I would first make the blondies! But these products look amazing and would be so excited to try them out!
Emily says
Um…the bondies! then I would try to master some chewy chocolate chip cookies, if I still needed to after that…
Brenda Hayes says
These Blondie’s look so great. May try them tomorrow.
Rachel H says
Blondies! OMG, must have Blondies!
Looking forward to trying the Sukrin products!
Bonnie says
Thank you so much for this recipe. I have waiting for you to make some these. My husband loves Blondie Brownies and we both love your desserts! He will be glad to finally have a pan of his favorites.
Carolyn Whalen says
Carolyn, Have you tried baking these or anything else with their Sukrin’s reduced fat almond flour? I know we don’t have to “count calories” on THM, however, sometimes the almond flour is a bit high in that area. i would love to hear your thoughts about it!
Carolyn says
I have some of it but I have yet to try baking with it. I know my regular almond flour so well. I think you won’t be able to replace cup for cup because it will be drier and you will need more moisture to offset that.
Michelle says
Hi Carolyn,
I would like to half the recipe and form the dough into cookies, would that work? or do you think I’m better off putting into a smaller baking pan? I’m single and don’t want to end up eating the whole batch.
Thank you for your help,
Michelle
Carolyn says
Sure, I think that would work.
Michelle says
I made them as cookies and they came out fine,the dough
made 12.
Stephanie Deal says
Oh yes!! I made these last night and my family loved them. . I thought they were perfect – my hubby thought they could have been a little sweeter (but what does he know). 🙂 I used the Sukrin product and it all came together perfectly. I did cut the bars into smaller bars, but then of course, I ate 2 of them. LOL. Thanks for another great recipe!!
Tamera Alexander says
Just made these yesterday. Oh my goodness! Delicious! Thanks for the recipe and for all you do for low carbers.
Carolyn says
So glad you liked them!
Theresa says
So, I made a mistake, but it turned out to be a happy one. I used the Sukrin Fibre SYRUP Gold instead of the brown sugar Sukrin. I wondered why the batter was so sticky and why it took so long to bake (twice the time and I had to cover it with some foil so it didn’t over-brown). I thought it was because it was an 8×8 pan, but no, it was the syrup.
But it turned out amazing! Really delicious. Now I can’t wait to try it properly.
Shereen De Jesus says
This was amazing! Didn’t have sukrin so used the additional swerve and molasses. Also, I used coarse sea salt and the resulting taste was similar to salted caramel. Another hit from Carolyn! Thank you again! Going to try the snickerdoodle skillet cookie now 🙂
TIa Kathi says
Congo bars were one of my favorites when I was young. These are just as good, if not better! I love the butterscotch flavor the browned butter gives! This recipe is a keeper and sharer!
Very quick and easy to make. I added some chopped pecans, yummy!
Thank you so much!
allison Gismondi says
Oh Holy Crap I just made these and they are so freaking out of this world!! I am in awe of the recipes you make Carolyn and these are right up there with incredible!! Tender, moist and oh that brown butter flavor is to die for!! Thank God I doubled these because my son and hubby just ate a huge piece and are already looking or more 😉
Michelle Tonge says
Carolyn,
I have always enjoyed your low carb baked goods. I do have a quick question. In place of the Sukrin, you have, “more Swerve with 2 tsp molasses.” How much Swerve? Is it 1/4 cup, same as the Sukrin?
Thanks! ?
Carolyn says
Yes, the same amount.
Taleisha A says
Absolutely LOVED these! From the taste to the texture, EVERYTHING was perfect! I subbed the sukrin with 1/4 cup of truvia & 1 tsp of agave. The texture is so chewy, I’m going to try making brownies using this recipe. I’m really suprised how well my blondies turned out. Thank you so much!
Taleisha A says
*2tsp agave*
Holly says
Do you use powdered or granulated swerve? Ive used the granulated several times and my treata come out gritty. Is there a tip for using the granulated so it doesnt do this?
Jennifer Farley says
I love blondies so much! These are amazing!
gerry speirs says
Love me some chocolate and blondies!
Jennifer Blake says
My mouth is watering just thinking about these!
el says
just made those… mjamms! how long can I store them and how? fridge? locked box or rather open? thanks for your help
Carolyn says
I keep mine on the counter for several days.
Aileen says
Ohhhhh lawd! These were delicious! After incorporating all of the ingredients, the dough looked too wet (I may have overshot it on the butter, just a tad) so I had to add another 1/4 of almond flour and that got me a better consistency – but it’s still more moist than a traditional dough. After the bake and cool down, I found that the inside was still pretty moist (I did use a glass baking dish so I know this had an impact on the bake) but the outside was just right. Instead of trying to cook just the inside more, I decided to stick them in the fridge overnight – et voila! Next morning, they were perfect! Everything else besides the bakewear was the same in the recipe (didn’t use molasses, just more brown sugar Swerve) – this is a saver for sure! Thank you!
Aileen says
I just realized! I overshot the butter MORE than just a “tad,” I added 1 cup of butter instead of just the 1/2 cup..Geez! I’m sure with that correction I wouldn’t need to add the extra almond flour or even need to refrigerate them (but I still may do this step because I enjoy a cold blondie, weird, I know, ha).. note to all – READ THE INSTRUCTIONS CAREFULLY and WATCH YOUR MEASUREMENTS! haha.
Carolyn says
I think they are going to be awesome. GOOEY and messy… but awesome.
Melissa says
Hey Carolyn… Have you tried this recipe with the new Swerve Brown Sugar Replacement? I haven’t yet… Would like to hear your take on it…
Carolyn says
HAHAHAHA! Yes, I have! And that’s what the brown sugar sub was in the video…but at the time they hadn’t released it yet so I couldn’t share. 🙂 YES USE IT!
Melissa says
I made these babies tonight using the Swerve brown… Sooo good! I used my mother-in-law’s special brownie pan so I could have edge pieces all way round. Worked out beautifully! A definite do-over!
I’m a huge fan… Every recipe of your’s that I’ve tried has been perfect! Thanks for all your hard work! It is certainly appreciated by this Keto girl!
Carolyn says
Delighted to hear it!
Holly says
This may have been asked, but can powdered swerve be used?
Carolyn says
I think it should be okay.
Cohoma says
Made these yesterday. Only had 8×8 pan. Baked for 28 minutes. Turned out dry and crumbly. Good taste profile. May try again. Your chocolate peanut butter bars are my go to treat still. Thanks for all of your efforts!
Carolyn says
If it turned out dry and crumbly, something went wrong. What kind of pan did you use? What brand of almond flour and sweetener?
Sue says
I just made these tonight and they are absolutely delicious! As a matter of fact, they might be too good… meaning I don’t want to stop eating them! Highly recommended! All of your recipes are the absolute best!
Carolyn says
Thanks, Sue!
Jude says
Hi there. I so enjoy your posts. I see that (because you have a business relationship with…) you get more detailed ingredient information than I can access since I gave up my LowCarbCanada business in 2004 (recipe development, importing of products to Canada). Yes, the name was taken over by the LowCarbGrocery folk not long after, no relation. 🙂 I do have a question, sorry. Where you have “Sukrin Gold is mostly erythritol, with some tagatose, glycerol, malt extract (gluten-free) and sterol glycosides to give it the colour and flavour of brown sugar” in your article, please clarify whether you meant STEVIOSIDE glycosides? To my knowledge, there is no such thing as STEROL glycosides. Don’t suppose Sukrin let you know if it was Type A or B glycosides? 🙂
Carolyn says
Why would you rate a recipe you haven’t even tried, AND leave off a star?
I have no idea, you will need to ask them. I was simply quoting from the back of the package.
Maryse says
Just made this, excellent recipe!! Thank you!
Janis says
What a wonderful, delicious treat these were! Thank you, Carolyn! They were so easy to make! I made a double batch in a 9×13 pan because I knew my mom & daughter would be into them! They were definitely a hit!
Kimberly Clarkson says
Absolute perfection. I substituted all brown swerve for the white granular and if making again (which I will be) I’m going to up the chocolate chips to 1/2 cup. These are Devine. Thank you for sharing!!
Pam Kirsch says
Holy cow! These are DELICIOUS!! I’ve been craving the blondie recipe I grew up with, and these are on point! The only sweetener I used was Swerve Brown, and I used pecans and shredded coconut instead of sugar free chocolate chips. These are amazing! I can’t wait to try your other recipes. 🙂
Carolyn says
Sounds perfect!
JenZ says
I just finished baking these, and it actually took 35 minutes for them to cook all the way at 325 degrees. They do smell delicious though, and I can’t wait until they cool off enough to cut and eat!
Carolyn says
It should not take that long so either your oven is very off in heat or you used a glass or ceramic pan. Still… as long as they taste good!
Liz says
Another delicious recipe! Thanks Carolyn! The brown butter really gives these a rich taste! I tasted a bit right from the oven and they were amazing!
Joy says
Hi I Made These In A Mini Muffin Pan. Got 24 perfect muffins. They where outstanding!!
Carolyn says
Glad to hear it!
Dawnj says
Made these tonight and so hoping they would be like toll house pan (cookie) bars. They were indeed! So, so happy to taste them again. The were my go to quick dessert for the family and all (the men) just love them. Back in business of bringing smiles thanks to you!
Carolyn says
So glad to hear it!
Micha says
Made these last night and holy moly! They were delicious! My husband is not a fan of almond flour, and he really loved these. Will continue to make these for a quick snack. They fit my macros well and my keto diet perfectly. They were very easy to make as well! Thanks for this recipe!
Carolyn says
Glad to hear it!
Sandra says
Yummy!
Kate says
I don’t know if you’re a wizard or if I’ve sold my soul to the devil, but these are the most amazing things that have ever happened to me. I could barely stop eating the raw dough to bake it. My house smells amazing and I’m about to close the curtains, lock the doors and devour these. Thank you for your amazing work and recipes!
Natasha says
Absolutely delicious. I made it with powdered swerve and the 2t molasses.
Joy says
The original (flour/sugar) Blonde Brownies have been my personal lifetime favorite treat! As a TI diabetic, to be able to make them low carb (and taste heavenly) is the best gift ever!! Thank you!
This was also my first time using Swerve Brown – love it! Don’t think I’ll go back.
Chelsea Santos says
Incredibly delicious! I’ve been making a new dessert every week, and have yet to make one that disappoints. Keep up the good work, you’re an absolute rockstar.
Lynn B. says
If I could give 10 stars I would. These are amazing. I’m not even waiting for them to cool completely. Your recipes never disappoint. Thank you for all your hard work. I’ve recently had to do keto dairy-free. Have you made your lemon cheesecake bars with vegan cream cheese? That’s my next thing to make. Take care.
Christine Lawton says
The nutrition facts say 3.5 grams of fiber, but the description just above the nutrition facts chart says 2.5 grams. Just wondering which it is?
Can’t wait to try this recipe this weekend!!
Carolyn says
Sometimes when I update a post, the nutritional info changes. The correct grams of fibre are 3.5. I am going to delete those old notes now…
Christine Lawton says
That’s great news – only 2 net carbs per blondie! Thanks so much for your quick response. Can’t wait to try this one!
Jessica says
These are amazing!!!! I have been really struggling to find a keto dessert that actually tastes good and curbs my sweets craving. This has done it. Bravo!!!!
Carolyn says
Glad to hear it!
Diane says
These are fabulous and I’ve been baking them for years! I use a half cup of a combination of semi sweet chips and butterscotch chips because I like more chips! I also add a 1/2 t of graham flavoring (I use this in a lot of baked goods) and 1/4 t of unflavored gelatin so they hold together better at room temp. Thank you for many wonderful recipes!
Rae Ann Woodrow says
I’ve made this recipe a dozen times or more, and it always comes out perfectly. It’s one of my husband’s favorite treats to put in his lunch box. This past Christmas, in the baking aisle of my local Walmart, I found that Lilly’s, the chocolatiers whom I adore, made a chocolate salted caramel version of their baking chips. Better still, they were only $5 for a 7 oz bag. Of course I bought them, then hurried home to use them in place of the standard chocolate chips in this recipe. Bam! Flavor explosion in the mouth! They are just as amazing as the original version, but the browned butter really accentuated the caramel flavor. Since I have half a bag of chips left, of course, I’ll have to make these again. Next time I make them, I’ll swap out the 1/2 tsp vanilla extract for 1/2 tsp of caramel extract for an even deeper flavor. Note: The chocolate salted caramel baking chips were sold exclusively at Walmart. I tried to order them online, but was unable to find them. Lilly’s also made pumpkin spice and peppermint white chocolate baking chips for the holiday season.
Carolyn says
Ooooh I bet that was tasty!
Lee says
I wanted to ask you what type/brand of butter are you using ? And use for most all your amazing dishes also any specific type of molasses or can this be left out ?
Thank you
Carolyn says
Just regular butter, usually the organic brand from Whole foods or New Seasons. If you leave out the molasses, it will lack the correct flavor. Although you can try using Swerve Brown instead for more brown sugar flavor.
Lucy says
A put just a pinch of xanthum gum to make them chewy. These were yummy and I love any recipe that uses brown sugar swerve. Can’t wait to have with my coffee in the morning. I haven’t gotten a bad recipe from you.