These Brown Butter Blondies are a dream come true. They have a brown butter base that gives them a nutty flavor and they have half semi sweet and half milk chocolate chips to make them deliciously chocolatey. They are topped with a little flakey salt, making them the perfect dessert for any occasion.
These Brown Butter Chocolate Chip Blondies will make the perfect treat as an after school snack or for a family get together! They can be thrown together in one bowl and will be ready to serve in about an hour.
If you love these, I can guarantee you will also love these recipes:
Cinnamon Roll Bars, Brown Butter Blueberry Cookies, Rocky Road Brownies
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Why you will love these
Super easy to make-These bars are ready to pop in the oven in about 15 minutes.
Chocolatey-I use two kinds of chocolate to make them extra chocolatey.
No mixer required-All you need to make these blondies is a rubber spatula and a mixing bowl.
Brown butter-This brown butter will take a normal blondie recipe to a whole new level. Trust me, it’s a game changer.
No chill time required-This dough does not need to be chilled and doesn’t even need to be shaped. Just spread it in your pan and bake.
Ingredients you’ll need
Here are some of the most important ingredients to add to your grocery list for these blondies:
Unsalted butter- Once you have cooked and browned the butter you will lose a little bit of the liquid. I accounted for that by adding one more whole egg.
Brown sugar-I use all light brown sugar in this recipe.
Eggs-I use room temperature eggs, so pull out your eggs a few hours before you start baking.
Egg yolk-I use large egg yolks that also need to be room temperature.
Baking powder-This helps your bars rise properly
Chocolate Chips-I use chunky semi sweet and regular milk chocolate morsels.
Step by step instructions
STEP 1: Brown the butter by cooking it in a large frying pan. Let the butter melt completely. Stir constantly. You will hear the butter start popping and kind of sounding like its going to explode, that is normal. Once foam appears on the top of the butter and it starts to turn a golden brown, you’re done.
STEP 2: Remove from heat and let the butter cool for 10 minutes.
STEP 3: Mix the wet ingredients together. Then, with a rubber spatula, fold the brown butter and the brown sugar together. It will be little stiff at first, but once you add the eggs, it will be much easier to mix. Then, one at a time, add in the eggs and egg yolks. By hand, fold them all together until light and fluffy. Then add the vanilla.
STEP 4: Add in the dry ingredients.Add the flour, baking powder, and salt. Once mixed, add in the semi sweet chunks and the milk chocolate chips. Once all combined, pour into a 9×9 pan prepped with parchment paper and sprayed with cooking spray. Top with extra chocolate chips.
STEP 5: Bake for 30-40 minutes. I let them come to room temperature completely before cutting them.
Expert Baking tips
- Use room temperature eggs.
- Use a good spatula, one that isn’t flimsy.
- It’s okay to use regular butter instead of brown butter.
- Add extra chocolate on top of the bar right before baking, for a more prettier look.
Brown butter can be hard, here is my tip for making brown butter
How to make the most perfect brown butter:
So what is brown butter and how do you successfully brown it? Basically, you are slightly burning the butter. But don’t be alarmed, you don’t want to really burn it and make it black, you just want to “toast” it until it turns a beautiful brown. Browning the butter gives it a nutty aroma and flavor that really adds to the recipe.
Substitutions
- Regular butter- You can use regular butter instead of brown butter. Because I adjusted for the loss of liquid in browning the butter, I recommend taking out one egg if you don’t used browned butter.
- Sugar-You can use half granulated and half brown, if you prefer, but I’m here to tell you, you will love this recipe with all light brown sugar.
- Chocolate chips-You can substitute all milk or all semi sweet, if that is all you have on hand.
Storing and freezing
These brown butter chocolate chip blondies should be stored in an airtight container or ziplock bag for up to 5 days at room temperature (but trust me, they’ll get gobbled up long before then).
Freezing
These brown butter chocolate chip blondies can be frozen in an air tight container for up to 2 months.
If you do choose to freeze them, I suggest pulling them out two hours before you want to eat them and letting them come to room temperature.
For more brown butter recipes, here are some below!
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Ella says
I made these twice in one week. They are 10/10!!!
Claire says
I’ve made these several times and they are a family favorite. Such a great recipe.