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Almond Flour Brown Butter Blondies with Sea Salt - Easy

Name: Almond Flour Brown Butter Blondies with Sea Salt - Easy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 3/4 cup coconut sugar or light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups almond flour, or gluten-free oat flour for the nut-free option; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Flaky sea salt, for topping

By Beginnerbakes Editorial TeamPublished Apr 3, 2026 | Updated Jul 11, 2026

American 40 mins beginner-friendlyeasystep-by-stepsnackminimal-ingredientscomfort-food

Almond Flour Brown Butter Blondies with Sea Salt - Easy with measured ingredients, 40-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 15 min

Cook 25 min

Total 40 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1/2 cup unsalted butter
3/4 cup coconut sugar or light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups almond flour, or gluten-free oat flour for the nut-free option
1/2 teaspoon baking soda
1/4 teaspoon salt
Flaky sea salt, for topping

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
Melt the butter in a medium saucepan over medium heat. Swirl the pan often until the butter foams, turns golden amber, and smells toasted, about 5 to 7 minutes.
Pour the browned butter into a heat-safe bowl and let it cool for a few minutes so it is warm, not hot.
In a large bowl, whisk the coconut sugar and eggs for about 2 minutes, until the mixture looks smooth and slightly thickened.
Whisk in the browned butter and vanilla extract until combined.
In a separate bowl, whisk the almond flour, baking soda, and salt. If using oat flour for the nut-free option, whisk it well so there are no clumps.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. Spread the batter evenly in the prepared pan.
Sprinkle the top lightly with flaky sea salt, then bake for 22 to 25 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely in the pan on a wire rack. Lift out with the parchment overhang and cut into 12 squares.