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Brown Butter Chocolate Chip Blondies Recipe

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★★★★

4 from 85 reviews

These Brown Butter Chocolate Chip Blondies are rich and perfectly chewy with a deep nutty flavor from browned butter, studded with melty semisweet chocolate chips and topped with flaky sea salt for an irresistible treat.

Ingredients

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Ingredients

  • 1 cup unsalted butter (browned and cooled for ~10 mins )
  • 1 Tbsp. vanilla bean paste (optional)
  • 3/4 cup dark brown sugar (packed)
  • 3/4 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp. vanilla extract
  • 1 3/4 cups all purpose-flour (spooned & leveled)
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup semisweet chocolate chips (plus more for garnish)
  • flaky sea salt (for garnish)

Instructions

  1. Prep and preheat: line a quarter sheet pan (I use this one) with parchment paper and preheat the oven to 350°F. (If you prefer thicker blondies, I recommend using an 8×8 or 9×9 inch pan. See this section of the blog post for a comparison.)
  2. Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter in a large mixing bowl and allow the butter to cool slightly, ~10-15 minutes. Whisk in the vanilla bean paste, if using.
  3. Dry ingredients: whisk together the dry ingredients in a medium-sized mixing bowl and set aside.
  4. Whisk in the sugars: Add both sugars to the slightly cooled brown butter and whisk until incorporated. It will look sandy, just make sure all large brown sugar clumps are broken up.
  5. Add eggs and vanilla: whisk in the eggs and vanilla extract until smooth.
  6. Fold in dry ingredients: use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated.
  7. Add chocolate chips: fold in the chocolate chips. YUM.
  8. Spread in pan: Spread batter into prepared pan into an even layer. Sprinkle chocolate chips on top.
  9. Bake: bake for ~17-20 minutes (do not over bake). It’s going to seem like they are underbaked, but they’ll continue to cook in the pan once removed from the oven.
  10. Cool then slice: cool for ~15-30 minutes, garnish with flaky sea salt, then slice into the blondies. ENJOY!

Notes

  • If you prefer thicker blondies, use an 8×8 or 9×9 inch pan.
  • Do not overbake the blondies; they will seem underbaked but continue cooking as they cool.

Keywords: brown butter blondies, chocolate chip blondies, easy blondie recipe, baked dessert, chewy blondies

Find it online: https://foodarohub.com/brown-butter-chocolate-chip-blondies-recipe/