Description
These Chewy Brown Butter Blondies with Chocolate Chips combine the rich, nutty flavor of brown butter with the perfect balance of sweet brown and white sugars. Studded with a mix of milk and dark chocolate, these blondies offer a chewy texture and a delightful contrast of flavors topped with flaky sea salt for an irresistible treat.
Ingredients
Brown Butter Mixture
- ¾ cup + 2 tablespoons unsalted butter (browned and melted, about 170g)
- ¾ cup granulated sugar (150g)
- ¾ cup light brown sugar (150g)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla paste or extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Chocolate & Finishing
- 12 oz milk and dark chocolate (6 oz each, chips, chunks, or chopped bars)
- Flaky sea salt for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350℉ (177℃) and line a quarter sheet pan or an 8×8″ pan with parchment paper to prepare for baking.
- Bake Brown Butter: Melt the butter in a frying pan or saucepan over medium heat, stirring frequently until it turns golden with brown flecks and emits a nutty aroma. Carefully transfer the browned butter to a large mixing bowl, scraping out all the browned bits for maximum flavor.
- Mix Sugars: Add the granulated and brown sugars to the browned butter and whisk vigorously for about one minute until well combined and slightly thickened.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla paste or extract into the sugar and butter mixture, whisking vigorously again for another minute to ensure full integration.
- Combine Dry Ingredients: Sift together the flour, baking powder, and kosher salt (or whisk them in a separate bowl) then fold them gently into the wet mixture with a rubber spatula until no dry flour remains.
- Fold in Chocolate: Fold in three-quarters of the milk and dark chocolate pieces evenly into the batter.
- Spread Batter: Pour the batter into the prepared pan, spreading it evenly to the edges. Sprinkle the remaining chocolate pieces on top for a decorative and melty topping.
- Bake: Bake the blondies for 18-20 minutes if using a quarter sheet pan or 25-28 minutes for an 8×8″ pan. The center should still look slightly underdone to ensure a chewy texture after cooling.
- Cool and Salt: Remove the pan from the oven and place it on a wire cooling rack. Immediately sprinkle liberally with flaky sea salt over the top for enhanced flavor contrast.
- Final Cooling & Serving: Allow the blondies to cool for about 30 minutes, then remove from the pan using the parchment paper. Serve warm for the best chewy and gooey experience, slicing into bars just before serving.
Notes
- Using room temperature eggs helps blend the batter smoothly and evenly.
- Browning the butter correctly is key to unlocking the nutty flavor and aroma, don’t rush this step.
- For thicker blondies, use an 8×8″ pan and increase baking time accordingly.
- Flaky sea salt on top balances the sweetness and enhances the chocolate flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
