These Brown Butter Blondies are a dream come true. They have a brown butter base that gives them a nutty flavor and they have half semi sweet and half milk chocolate chips to make them deliciously chocolatey. They are topped with a little flakey salt, making them the perfect dessert for any occasion.
These Brown Butter Chocolate Chip Blondies will make the perfect treat as an after school snack or for a family get together! They can be thrown together in one bowl and will be ready to serve in about an hour.
If you love these, I can guarantee you will also love these recipes:
Cinnamon Roll Bars, Brown Butter Blueberry Cookies, Rocky Road Brownies
Jump to:
Why you will love these
Super easy to make-These bars are ready to pop in the oven in about 15 minutes.
Chocolatey-I use two kinds of chocolate to make them extra chocolatey.
No mixer required-All you need to make these blondies is a rubber spatula and a mixing bowl.
Brown butter-This brown butter will take a normal blondie recipe to a whole new level. Trust me, it’s a game changer.
No chill time required-This dough does not need to be chilled and doesn’t even need to be shaped. Just spread it in your pan and bake.
Ingredients you’ll need
Here are some of the most important ingredients to add to your grocery list for these blondies:
Unsalted butter- Once you have cooked and browned the butter you will lose a little bit of the liquid. I accounted for that by adding one more whole egg.
Brown sugar-I use all light brown sugar in this recipe.
Eggs-I use room temperature eggs, so pull out your eggs a few hours before you start baking.
Egg yolk-I use large egg yolks that also need to be room temperature.
Baking powder-This helps your bars rise properly
Chocolate Chips-I use chunky semi sweet and regular milk chocolate morsels.
Step by step instructions
STEP 1: Brown the butter by cooking it in a large frying pan. Let the butter melt completely. Stir constantly. You will hear the butter start popping and kind of sounding like its going to explode, that is normal. Once foam appears on the top of the butter and it starts to turn a golden brown, you’re done.
STEP 2: Remove from heat and let the butter cool for 10 minutes.
STEP 3: Mix the wet ingredients together. Then, with a rubber spatula, fold the brown butter and the brown sugar together. It will be little stiff at first, but once you add the eggs, it will be much easier to mix. Then, one at a time, add in the eggs and egg yolks. By hand, fold them all together until light and fluffy. Then add the vanilla.
STEP 4: Add in the dry ingredients.Add the flour, baking powder, and salt. Once mixed, add in the semi sweet chunks and the milk chocolate chips. Once all combined, pour into a 9×9 pan prepped with parchment paper and sprayed with cooking spray. Top with extra chocolate chips.
STEP 5: Bake for 30-40 minutes. I let them come to room temperature completely before cutting them.
Expert Baking tips
- Use room temperature eggs.
- Use a good spatula, one that isn’t flimsy.
- It’s okay to use regular butter instead of brown butter.
- Add extra chocolate on top of the bar right before baking, for a more prettier look.
Brown butter can be hard, here is my tip for making brown butter
How to make the most perfect brown butter:
So what is brown butter and how do you successfully brown it? Basically, you are slightly burning the butter. But don’t be alarmed, you don’t want to really burn it and make it black, you just want to “toast” it until it turns a beautiful brown. Browning the butter gives it a nutty aroma and flavor that really adds to the recipe.
Substitutions
- Regular butter- You can use regular butter instead of brown butter. Because I adjusted for the loss of liquid in browning the butter, I recommend taking out one egg if you don’t used browned butter.
- Sugar-You can use half granulated and half brown, if you prefer, but I’m here to tell you, you will love this recipe with all light brown sugar.
- Chocolate chips-You can substitute all milk or all semi sweet, if that is all you have on hand.
Storing and freezing
These brown butter chocolate chip blondies should be stored in an airtight container or ziplock bag for up to 5 days at room temperature (but trust me, they’ll get gobbled up long before then).
Freezing
These brown butter chocolate chip blondies can be frozen in an air tight container for up to 2 months.
If you do choose to freeze them, I suggest pulling them out two hours before you want to eat them and letting them come to room temperature.
For more brown butter recipes, here are some below!
Remember LEAVE A STAR AND A COMMENT REVIEW if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe
Brown Butter Chocolate Chip Blondies
Ingredients
For the blondies
- ¾ cup unsalted butter
- ¾ cups packed brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 Tablespoon pure vanilla extract
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups all-purpose flour
- 1 cup semi sweet chocolate chunks
- ½ cup milk chocolate chips
Instructions
INSTRUCTIONS
- In a medium to large sized sauce pan, start browning the butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter, and the color has turned auburn, you are done. Let it slightly cool for 10-15 minutes.
- In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour.
- Preheat your oven to 350°F. Line a 9×9 pan with parchment paper, spray with non stick spray, and set aside.
- In a large mixing bowl, combine the melted brown butter and brown sugar.
- With a rubber spatula, mix in each egg and egg yolk, one at time. Mix in the vanilla.
- With a rubber spatula, fold the dry ingredients into the wet ingredients, add the chocolate chips and chunks, and mix until no streaks of flour remain. Do not over mix.
- Pour the batter into your prepared pan. Make sure to spread the dough evenly in the pan.
- Add a few extra chocolate on the top (this is optional).
- Bake for around 25-30 minutes or until the blondies are golden brown, set on the edges, and have puffed up a little. Mine took about 30 minutes, and my oven runs cooler. The middle will still be pretty doughy, but they will continue to cook as they cool! Let them cool for about 30 minutes.
- Once they have cooled completely, top with flakey or regular salt, cut and enjoy!
Ella says
I made these twice in one week. They are 10/10!!!
Claire says
I’ve made these several times and they are a family favorite. Such a great recipe.
Anonymous says
My family loved this!