The Ultimate Brown Butter Chocolate Chip Blondies Recipe: Chewy, Nutty & Irresistible

Prepare to be utterly enchanted by these Brown Butter Chocolate Chip Blondies. More than just a simple dessert bar, these blondies are a dream come true for anyone who appreciates a treat with exceptional depth of flavor and an irresistibly chewy texture. At their heart lies a rich, nutty brown butter base, which transforms an ordinary blondie into something truly extraordinary. We’ve meticulously crafted them with a delightful blend of half semi-sweet and half milk chocolate chips, ensuring every bite is bursting with balanced, melty chocolate goodness. To finish, a sprinkle of flaky sea salt elevates all the flavors, making these the perfect indulgence for any moment, from a casual afternoon snack to a cherished family gathering.

Imagine a dessert that can be “thrown together” in just one bowl, requiring minimal cleanup, and emerges from the oven ready to delight in about an hour. That’s precisely what these one-bowl wonders offer. Their simplicity makes them an ideal choice for busy weeknights, an easy after-school treat for kids, or a standout contribution to any potluck or celebration. Once you experience the unparalleled flavor and ease of these brown butter blondies, you’ll wonder how you ever lived without them.

If you find yourself falling in love with the comforting, buttery goodness of these blondies, we guarantee you’ll also adore these other tried-and-true recipes from our collection:

Cinnamon Roll Bars, Brown Butter Blueberry Cookies, Rocky Road Brownies

Why You Will Absolutely Love These Blondies

These isn’t just another blondie recipe; it’s a meticulously crafted culinary experience designed for maximum enjoyment and minimum effort. Here’s why these Brown Butter Chocolate Chip Blondies are about to become your new go-to:

• Super Easy to Make & No Mixer Required: Forget about pulling out heavy stand mixers or dealing with multiple dirty bowls. These blondies are a true one-bowl wonder, mixing up effortlessly with just a rubber spatula and a single bowl. From start to oven, you’re looking at about 15 minutes of hands-on time, making them perfect for even the busiest of days.
• Irresistibly Chocolatey: We believe in an abundance of chocolate, and this recipe delivers! By using a balanced combination of semi-sweet chocolate chunks and creamy milk chocolate chips, we achieve a dynamic chocolate flavor profile that’s neither too sweet nor too dark. Every bite offers melty pockets of chocolate that perfectly complement the nutty blondie base.
• The Magic of Brown Butter: This is the secret ingredient that elevates these blondies from good to gourmet. Browning the butter unlocks incredible nutty, toffee-like, and caramel notes that infuse every inch of the blondie. It adds a depth of flavor that’s simply unparalleled and guarantees a memorable taste experience. Trust us, once you go brown butter, you’ll never go back!
• No Chill Time Required: We know waiting for delicious treats can be agonizing. That’s why this recipe is designed for instant gratification. There’s absolutely no need to chill the dough, nor do you need to spend time shaping it. Simply mix, spread into your prepared pan, and bake. Quick, convenient, and utterly delicious!
• Perfect Texture Every Time: These blondies strike the ideal balance between being perfectly chewy, wonderfully moist, and slightly crisp around the edges. They hold their shape beautifully, making them ideal for cutting into neat squares for sharing (if you can resist eating them all yourself!).

Essential Ingredients You’ll Need for Perfect Blondies

Crafting the perfect blondie starts with selecting the right ingredients. Here’s a detailed look at the key components for your grocery list and why they’re important for achieving that signature chewy, nutty flavor:

• Unsalted Butter: This is the star of our show! Using unsalted butter allows you to control the total salt content in your recipe. When you brown butter, a small amount of water content evaporates, which can slightly reduce the overall liquid in your batter. To perfectly compensate for this, our recipe adds an extra whole egg, ensuring your blondies remain incredibly moist and chewy, never dry.
• Light Brown Sugar: We use all light brown sugar in this recipe for a reason! Its fine crystals, combined with molasses, contribute significantly to the blondies’ signature chewiness, moist texture, and delightful caramel-like flavor. Unlike granulated sugar, brown sugar helps keep the blondies soft and flavorful for longer.
• Room Temperature Eggs: For optimal results, it’s crucial to use large eggs at room temperature. Cold eggs can cause your melted butter to seize up and can prevent proper emulsification, leading to a less uniform batter and a less tender blondie. Plan ahead and pull out your eggs a few hours before you start baking.
• Room Temperature Egg Yolk: The addition of an extra large egg yolk is a game-changer for texture. It contributes extra richness and chewiness without adding excess liquid that could make the blondies cakey. Like the whole eggs, ensure it’s at room temperature for seamless integration into the batter.
• All-Purpose Flour: Standard all-purpose flour provides the necessary structure for these delicious bars. Make sure to measure it correctly, ideally by weight, or by spooning it into a measuring cup and leveling it off, to avoid a dense or dry blondie.
• Baking Powder: This chemical leavener is essential for giving your blondies a slight lift, ensuring they’re not too dense and have that appealing, slightly puffed appearance.
• Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors, especially the nutty notes from the brown butter and the richness of the chocolate. Don’t skip it!
• Pure Vanilla Extract: Vanilla is the backbone of any great blondie, lending its warm, aromatic notes that complement the brown butter beautifully. Use high-quality pure vanilla for the best flavor.
• Cornstarch: This might seem like an unusual addition, but just a teaspoon of cornstarch contributes to an incredibly soft and tender crumb, helping to prevent the blondies from becoming tough or overly cakey.
• Chocolate Chips: Our secret to ultimate chocolatey goodness lies in the combination! We use chunky semi-sweet chocolate chips for a classic bittersweet balance and regular milk chocolate morsels for creamy sweetness. This blend ensures diverse chocolate flavors and textures in every bite. Feel free to adjust the ratio to your preference, or mix in other types of chocolate.

Step-by-Step Instructions for Perfect Brown Butter Blondies

Follow these detailed steps to create your own batch of irresistible brown butter chocolate chip blondies. Precision and patience are key, especially during the butter browning stage!

STEP 1: Perfectly Brown the Butter. Begin by melting your unsalted butter in a medium to large-sized saucepan over medium heat. Let the butter melt completely, then continue to cook it, stirring constantly with a whisk or rubber spatula. You’ll notice it starts to foam, then crackle and pop – this is completely normal! Keep stirring to prevent the milk solids from sticking to the bottom and burning. As the butter cooks, the color will transition from golden yellow to a rich, amber hue, and you’ll notice small brown specks forming at the bottom of the pan. The aroma will change from creamy to wonderfully nutty, like toasted hazelnuts or toffee. Once the butter has reached a beautiful golden-brown color with those delightful specks, and emits a nutty fragrance, immediately remove it from the heat. This step is critical for flavor development.

STEP 2: Cool the Brown Butter. Immediately pour the hot brown butter into a heat-proof mixing bowl (the one you’ll use for your batter) to stop the cooking process. Allow the butter to cool for about 10-15 minutes. It should still be warm and liquid, but not so hot that it will scramble the eggs.

STEP 3: Combine Wet Ingredients. While the butter cools, you can begin preparing your dry ingredients. Once the brown butter has cooled sufficiently, add the packed light brown sugar directly into the bowl with the butter. Using a sturdy rubber spatula, fold the brown butter and brown sugar together vigorously. At first, it might feel a little stiff, but continue mixing until it forms a uniform, creamy mixture. Then, one at a time, mix in the room temperature large egg and the extra egg yolk, ensuring each is fully incorporated before adding the next. Continue folding until the mixture is light, fluffy, and well combined. Finally, stir in the pure vanilla extract. The mixture should be smooth and emulsified.

STEP 4: Incorporate Dry Ingredients & Chocolate. In a separate medium-sized bowl, sift together your all-purpose flour, cornstarch, baking powder, and salt. Sifting helps prevent lumps and ensures even distribution of the leavening agents. Gradually add the dry ingredients to the wet ingredients in the large mixing bowl. Using your rubber spatula, gently fold until just combined. Be careful not to overmix, as this can lead to tough blondies. Once the flour streaks are almost gone, fold in the semi-sweet chocolate chunks and milk chocolate chips until they are evenly distributed throughout the batter. Prepare a 9×9 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy lifting, and spraying it lightly with cooking spray. Pour the combined batter into the prepared pan, spreading it evenly with your spatula. For an extra appealing look, you can scatter a few additional chocolate chips on top of the batter before baking.

STEP 5: Bake and Cool. Preheat your oven to 350°F (175°C). Bake the blondies for 30-40 minutes. Look for golden-brown edges that are set and a center that appears slightly puffed but might still seem a little soft or doughy when gently pressed. Remember, blondies continue to cook and set as they cool. Overbaking can lead to dry, cakey blondies, so err on the side of slightly underbaked for that perfect chewy texture. Once baked, remove the pan from the oven and let the blondies cool completely in the pan on a wire rack before attempting to cut them. This is crucial for them to fully set and achieve their ultimate chewy texture. Cooling can take at least 1-2 hours, or even longer.

Expert Baking Tips for Blondie Perfection

Achieving the perfect blondie is all about a few key details. Incorporate these expert tips into your baking process for consistently amazing results:

• Always Use Room Temperature Eggs: We can’t stress this enough! Room temperature eggs emulsify much better with the other ingredients, creating a smoother, more uniform batter and a more tender, well-risen blondie. Plan ahead by taking them out of the fridge at least 30 minutes to an hour before you start baking.
• Invest in a Good Spatula: A sturdy, heat-resistant rubber spatula is your best friend for this recipe. It allows you to effectively scrape down the sides of the bowl, fold ingredients gently, and spread the thick batter evenly without being flimsy.
• Don’t Overmix the Dry Ingredients: Once you add the flour mixture, mix only until no streaks of flour remain. Overmixing develops the gluten in the flour, which can lead to tough, dense, and cakey blondies instead of the desired chewy texture.
• Embrace the Brown Butter: While you can use regular melted butter (see substitutions), the brown butter is truly what makes these blondies shine. It’s worth the extra few minutes for the depth of flavor it adds. If you’re new to browning butter, check out our detailed guide below.
• Add Extra Chocolate for Visual Appeal: For those Instagram-worthy blondies, sprinkle some additional chocolate chips or chunks on top of the batter right before popping them into the oven. They’ll melt beautifully and create enticing pools of chocolate on the surface.
• Do Not Overbake: Blondies are much like brownies – they can go from perfectly chewy to dry and crumbly in a matter of minutes. Look for set, golden-brown edges and a center that still looks slightly soft. A toothpick inserted into the center might have moist crumbs, but shouldn’t be wet.
• Cool Completely Before Cutting: Patience is a virtue, especially with blondies! Allowing them to cool completely in the pan ensures they firm up properly, develop their full chewiness, and are much easier to cut into clean squares. Cutting them warm can result in a messy, crumbly experience.

How to Make the Most Perfect Brown Butter: A Mini-Guide

Brown butter, also known as beurre noisette, is a baker’s secret weapon, and mastering it is simpler than you think. So, what exactly is brown butter and how do you achieve this liquid gold? Essentially, you are gently toasting the milk solids present in butter until they turn a beautiful nutty brown. This process, known as the Maillard reaction, creates complex, irresistible flavors. Don’t be alarmed by the idea of “toasting” or “slightly burning” – the goal isn’t to make it black and bitter, but to develop those rich, caramelized, and nutty notes.

Here’s how to do it perfectly every time:

1. Choose Your Pan Wisely: Use a light-colored, medium-sized saucepan. The light color allows you to clearly see the butter’s color progression, which is crucial for not burning it.
2. Melt Gradually: Place your unsalted butter in the saucepan over medium heat. Let it melt completely, swirling the pan occasionally.
3. Observe the Stages:
   • Foaming: Once melted, the butter will start to foam. This is the water evaporating. Keep stirring or swirling.
   • Crackle and Pop: You’ll hear gentle crackling and popping noises as the water continues to cook off. The foam might subside a bit.
   • Color Change & Aroma: This is the critical stage. The butter will start to change color, from bright yellow to golden, then to amber, and finally to a rich, nutty brown. Simultaneously, you’ll notice a distinct shift in aroma – from creamy butter to a beautiful, toasted, nutty scent, often described as smelling like hazelnuts or toffee.
   • Watch the Solids: Keep an eye on the milk solids at the bottom of the pan. They will turn a deep golden brown. This is what imparts the nutty flavor.
4. Stir Constantly: Stirring helps ensure even browning and prevents the milk solids from sticking and burning. Use a whisk or a rubber spatula.
5. Act Fast: Once the butter reaches that perfect amber-brown color with fragrant nutty notes, and the specks at the bottom are golden, immediately remove it from the heat. The cooking process can accelerate quickly.
6. Transfer Immediately: Pour the hot brown butter into a separate heat-proof bowl. Do not leave it in the hot saucepan, as residual heat can continue cooking and burn it. Let it cool for 10-15 minutes before mixing into your other ingredients.

This process might seem intimidating at first, but with practice, you’ll master the art of brown butter and unlock a world of flavor for your baking!

Substitutions & Variations for Your Blondies

While this recipe is crafted for optimal flavor and texture, we understand that sometimes you need to make adjustments. Here are some common substitutions and variations you can try:

• Regular Butter: If you’re short on time or prefer a more classic blondie flavor, you can certainly use regular melted unsalted butter instead of browning it. However, because our recipe accounts for the slight liquid loss during the browning process by adding an extra egg, we highly recommend removing one whole egg from the recipe if you opt for unbrowned, melted butter. This will prevent your blondies from becoming too wet or cakey. You’ll miss out on the nutty depth, but they’ll still be delicious!
• Sugar Choices: This recipe uses all light brown sugar for maximum chewiness and a rich caramel note. If you prefer a slightly crisper edge or a less intense molasses flavor, you can substitute half of the brown sugar with granulated sugar. However, we truly believe the all-brown sugar version is superior for that classic chewy blondie experience.
• Chocolate Chips & Mix-ins: The combination of semi-sweet and milk chocolate chips provides a fantastic balance, but feel free to customize! You can use all milk chocolate for a sweeter blondie, or all semi-sweet (or even dark chocolate chips) for a richer, less sweet bar. Get creative with other mix-ins too:
  • Nuts: Toasted pecans, walnuts, or almonds add a lovely crunch and nutty flavor.
  • Toffee Bits: For an extra layer of caramel goodness and chewy texture.
  • White Chocolate Chips: Great for adding a different sweet dimension.
  • Dried Fruit: A handful of dried cranberries or cherries can add a tart counterpoint.
• Flour Alternatives: While this recipe is developed with all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend for a gluten-free option. Results may vary slightly in texture.

Storing and Freezing Your Brown Butter Blondies

These delicious brown butter chocolate chip blondies are so good, they rarely last long! But for those rare occasions when you have leftovers, here’s how to properly store and freeze them to maintain their freshness and incredible flavor:

Room Temperature Storage

Once your blondies have cooled completely and been cut into squares, store them in an airtight container or a large ziplock bag at room temperature. They will stay wonderfully fresh, moist, and chewy for up to 5 days. For best results, place a piece of parchment paper between layers if stacking to prevent them from sticking together. Trust us, though, they’ll likely be gobbled up long before then!

Freezing for Longer Enjoyment

These brown butter chocolate chip blondies freeze exceptionally well, making them perfect for meal prep or having a sweet treat on hand whenever a craving strikes. They can be frozen in an airtight container for up to 2 months.

How to Freeze Blondies:

1. Cool Completely: Ensure the blondies are fully cooled and cut into individual squares.
2. Pre-freeze (Optional but Recommended): For best results, place the cut blondies on a baking sheet lined with parchment paper, ensuring they don’t touch. Freeze for about 30-60 minutes, or until firm. This prevents them from sticking together when you stack them.
3. Wrap Individually: For ultimate freshness and to prevent freezer burn, wrap each blondie square tightly in plastic wrap or aluminum foil.
4. Store in an Airtight Container: Place the individually wrapped blondies into a freezer-safe airtight container or heavy-duty freezer bag. Label with the date.

How to Thaw Blondies:

When you’re ready to enjoy a frozen blondie, simply remove it from the freezer. You can thaw it at room temperature for about 1-2 hours. For a warm, gooey treat, you can also gently reheat them in the microwave for 10-15 seconds.

Frequently Asked Questions (FAQs)

Have some questions about making these brown butter chocolate chip blondies? We’ve got answers!

• What is the difference between a blondie and a brownie?

  While often confused, blondies and brownies are distinct! Brownies typically get their rich, dark flavor from cocoa powder or melted chocolate, while blondies are vanilla-based. Blondies get their depth of flavor from brown sugar and often butter (especially brown butter!), giving them a more caramel-like, buttery, and often chewier profile. Think of a blondie as a delicious vanilla cousin to the chocolate brownie.

• Why should I brown the butter? Is it really necessary?

  Browning the butter is absolutely key to this recipe’s unique flavor! While not strictly “necessary” if you want a basic blondie (you can use melted butter and adjust the egg, as noted in substitutions), it introduces complex nutty, toffee, and caramel notes that elevate the blondie to a whole new level. It adds a depth and richness that you simply can’t get with regular butter, making it well worth the extra few minutes.

• Can I use dark brown sugar instead of light brown sugar?

  Yes, you can! Dark brown sugar contains more molasses, which will result in an even richer, more intense caramel flavor and a slightly chewier texture. However, the flavor will be more pronounced, and some people prefer the balanced sweetness of light brown sugar for blondies. Feel free to experiment based on your preference.

• How do I know when my blondies are perfectly baked?

  Perfectly baked blondies will have golden-brown edges that look set and slightly firm. The center might still look a little soft or gooey, and a toothpick inserted into the center should come out with moist crumbs attached, but not wet batter. Remember, blondies continue to cook as they cool, so it’s better to slightly underbake than overbake for that ideal chewy texture.

• My blondies turned out dry/cakey, what went wrong?

  This is a common issue and usually points to one of two things: overbaking or overmixing. Overbaking removes too much moisture, leading to a dry texture. Overmixing the flour develops too much gluten, which can make the blondies tough and cakey rather than chewy. Ensure you follow the baking times closely and mix the dry ingredients just until combined.

For even more delightful brown butter recipes, explore some of our other favorites below!

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Recipe Card

Brown Butter Chocolate Chip Blondies

Molly Murphy

Experience a blondie like no other! These feature a rich brown butter cookie base with an incredible depth of flavor. Topped with two different kinds of chocolate, these chewy blondies are utterly irresistible and will keep you coming back for more.

5 from 11 votes

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 16 People

Calories 178 kcal

Ingredients

 

 

For the blondies

• ¾ cup unsalted butter
• ¾ cups packed light 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 it starts to turn a beautiful golden-brown color with nutty specks at the bottom, remove immediately from heat. Let it slightly cool in a separate bowl for 10-15 minutes.
• In a medium sized bowl, sift together the cornstarch, baking powder, salt, and flour. Set aside.
• Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, allowing an overhang for easy removal, and spray with non-stick spray. Set aside.
• In the large mixing bowl with the cooled brown butter, combine it with the packed light brown sugar. Mix with a rubber spatula until smooth and creamy.
• Using your rubber spatula, mix in the room temperature large egg and egg yolk, one at a time, until fully incorporated. Then mix in the pure vanilla extract. The mixture should be light and fluffy.
• Gradually fold the sifted dry ingredients into the wet ingredients using a rubber spatula. Mix until no streaks of flour remain; be careful not to overmix. Once just combined, fold in the semi-sweet chocolate chunks and the milk chocolate chips until evenly distributed.
• Pour the batter into your prepared 9×9 inch pan. Make sure to spread the dough evenly in the pan using your spatula.
• Add a few extra chocolate chips on the top for a prettier presentation (this is optional, but recommended!).
• Bake for around 30-40 minutes, or until the blondies are golden brown on the edges and appear set. The middle may still look slightly soft or gooey, which is perfect for a chewy texture. Mine took about 30 minutes, and my oven runs cooler. Let them cool in the pan for at least 30 minutes on a wire rack.
• Once they have cooled completely (ideally 1-2 hours or longer), sprinkle with flaky sea salt (or regular salt if preferred), lift them out using the parchment paper overhang, cut into squares, and enjoy!

Nutrition

Calories: 178kcalCarbohydrates: 13gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 75mgSodium: 183mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 417IUCalcium: 27mgIron: 1mg

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