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Brown Butter Blondies

Golden brown butter blondies with melted chocolate chips on a marble countertop.
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These brown butter blondies are the ultimate simple dessert, blending the chewy texture of a chocolate chip cookie with the fudgy richness of a brownie. The deep, nutty flavor from the brown butter transforms basic pantry staples into an extraordinary treat that disappears fast. Perfect for a crowd or a quiet weeknight, this recipe delivers comfort in every square.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1.5 cups packed light brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tsp baking powder
  • 1 tsp salt
  • 1.5 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
  2. Brown the butter: Melt butter in a light-colored saucepan over medium heat. Swirl pan frequently as butter foams and then subsides. Cook until golden brown with amber bits at the bottom and a nutty aroma, about 5-7 minutes. Immediately pour into a large heatproof bowl and let cool for 15 minutes until warm, not hot.
  3. Mix wet ingredients: Whisk brown sugar and granulated sugar into the warm brown butter until combined. Whisk in eggs one at a time, then vanilla, until mixture is glossy and thick.
  4. Combine dry and wet: In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and fold with a spatula until just combined with no dry streaks.
  5. Fold in chocolate: Gently fold in 1.25 cups of chocolate chips. Reserve 0.25 cup for topping.
  6. Bake: Pour batter into prepared pan, spreading evenly. Sprinkle reserved chocolate chips on top. Bake for 25-30 minutes, until top is golden, edges are set, and a toothpick inserted into the center comes out with a few moist crumbs.
  7. Cool and slice: Let blondies cool completely in pan on a wire rack before slicing into squares.

Notes

For best texture, do not overmix batter or overbake. Let cool completely before slicing. Blondies taste even better the next day and freeze well for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use a vegan butter that browns well.

Nutrition

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