Brown Butter Blondies Recipe with Chocolate Chips
Satisfy your sweet tooth with these irresistible brown butter blondies. With their nutty flavor and caramel-y richness, they're sure to be a hit.
Equipment
- Medium saucepan
- Large mixing bowl
- 9x13-inch baking pan
- Parchment paper
- Rubber spatula
Ingredients
- 1 cup (227g) unsalted butter
- 1 cup (200g) light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups + 2 tablespoons (172g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1 cup (170g) chocolate chips
- Flaky sea salt for sprinkling
Instructions
Brown the Butter:
- In a medium saucepan, melt the butter over medium heat.
- Cook, stirring frequently, until the butter turns golden brown and smells nutty, about 5–7 minutes.
- Remove from heat and let cool slightly.
Make the Dough:
- In a large mixing bowl, whisk together the browned butter, light brown sugar, and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined.
- Fold in the all-purpose flour, kosher salt, and baking powder until just combined. Avoid overmixing.
- Gently fold in the chocolate chips and chopped nuts, if desired.
Bake:
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Spread the blondie batter evenly into the prepared pan, smoothing the top.
- Heat oven to 325°Fahrenheit (163°Celsius).
- Bake for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the baking pan before using the parchment paper to lift out the blondies. Slice into 24 squares.
Notes
- Achieve the Perfect Crinkly Top: Beat the sugars into the warm browned butter until smooth and glossy before adding the eggs.
- Prevent Sinking: Spread the batter evenly in the prepared pan and tap it on the counter a few times to release any air bubbles.
- Test for Doneness: Use a toothpick; it should come out with moist crumbs but no raw batter.
- Cool Completely: Let the blondies cool in the pan before slicing for clean edges.
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