Description
Indulge in the rich, nutty flavor of Brown Butter Chocolate Chip Blondies with this easy-to-follow recipe. Featuring browned butter for a deep, caramelized taste and a perfect balance of sugars and dark chocolate chips, these blondies bake up moist with a chewy texture and crisp edges, perfect for any dessert craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, cold
- 2 large eggs, cold
- 1 large egg yolk, cold
- 2 teaspoon vanilla extract
Dry Ingredients
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour (see notes for measuring)
- 1 teaspoon fine sea salt
Add-ins
- 1 cup chopped dark chocolate or dark chocolate chips
Instructions
- Prepare Pan and Oven: Line a square 8×8 baking pan with parchment paper covering all four sides. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Brown the Butter: In a stainless steel or light-colored pan, melt the cold butter over medium heat. Stir occasionally and watch carefully as it foams, pops, and bubbles until it turns a nutty brown color and amber brown bits form at the bottom. Avoid burning by standing close and continually monitoring.
- Cool the Butter: Carefully scrape the browned butter into a container with a spout and allow it to cool until warm but not hot—this prevents melting the chocolate chips too early.
- Mix Sugars and Eggs: In a large bowl, whisk together the light brown sugar, granulated sugar, eggs, egg yolk, and vanilla extract until the mixture is light and pale, about 1 minute.
- Add Browned Butter: Slowly pour the cooled brown butter into the egg and sugar mixture, whisking constantly to combine smoothly.
- Combine Dry Ingredients and Chocolate: Fold in the all-purpose flour and fine sea salt until mostly combined, then gently mix in the chopped dark chocolate or chocolate chips until just incorporated.
- Transfer Batter to Pan: Spread the batter evenly into the prepared 8×8 pan lined with parchment paper.
- Bake: Bake the blondies for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Serve: Allow the blondies to cool completely on a wire rack before cutting into 16 pieces and serving. Enjoy your rich, buttery dessert!
Notes
- Measure your flour properly by fluffing it, then spooning it into your measuring cup to avoid packing too much flour. For best accuracy, use a kitchen scale.
- Browned butter adds a unique nutty flavor—ensure you don’t burn the butter while browning by stirring frequently and watching closely.
- Cool the browned butter to warm before adding to eggs to prevent scrambling.
- Line the baking pan with parchment paper covering all sides for easy removal of the blondies.
- Use dark chocolate for a richer, slightly bitter contrast; milk chocolate can be substituted but will alter the flavor balance.
