Chewy Brown Butter Blondies with Chocolate Chips
These soft and chewy Browned Butter Blondies are packed with chocolate chips (or any variety and type of chocolate) and sprinkled with flaky sea salt. They're quick to make from scratch, are totally gooey and fudgy, and are packed with caramelized butterscotch flavor from the brown butter and sugars.
Servings: 24
Calories: 220kcal
Equipment
- Frying pan or saucepan
- Quarter sheet pan with sides or 8x8-inch pan for thicker blondies
- Mixing bowls
- Whisk
- Fine mesh sieve (optional)
Ingredients
- ¾ cup + 2 tablespoons unsalted butter browned and melted (¾ cup or 170g total needed after browning)
- ¾ cup granulated sugar 150g
- ¾ cup light brown sugar 150g
- 2 large eggs room temperature
- 2 teaspoons vanilla paste or extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 12 oz milk and dark chocolate (6oz of each) chips, chunks, or chopped bars
- Flaky sea salt
Instructions
- Preheat the oven to 350℉/177℃ and line a quarter sheet pan (or 8x8" pan for thicker blondies) with parchment paper.
- Add the butter to a frying pan or saucepan over medium heat and melt, stirring frequently, until the butter turns golden in color and the milk solids have turned into brown flecks. It will smelly nutty and delicious. Transfer to a large mixing bowl, being sure to scrape out all brown bits on the bottom of the pan.¾ cup + 2 tablespoons unsalted butter
- Add the brown sugar and white sugar to the brown butter and whisk vigorously for about 1 minute.¾ cup granulated sugar, ¾ cup light brown sugar
- Add the eggs and vanilla, and whisk vigorously again for another minute.2 large eggs, 2 teaspoons vanilla paste or extract
- Sift in the flour, baking powder and salt (or whisk together in another bowl before pouring in) and use a rubber spatula to combine and fold it together until the flour disappears.1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- Fold in ¾ of the chocolate, then pour the mixture into the prepared baking sheet and spread it evenly to the sides and edges. Sprinkle the remaining chocolate over the top.12 oz milk and dark chocolate (6oz of each)
- Bake for 18-20 minutes (or 25-28 for 8x8" pan) or until the center area still looks slightly underdone (it will finish baking while cooling)
- Remove from the oven and place on a wire cooling rack. Sprinkle liberally with flaky sea salt.Flaky sea salt
- Allow the bars to cool for 30 minutes, then remove them from the pan using the parchment paper.
- These are best served when they're still slightly warm. Wait until they get to this point, then cut and serve.
Notes
For thicker blondies bake the batter in an 8x8" pan for 25-28 minutes. The center may seem underdone but will continue baking as it cools. Cool for at least 30 minutes prior to slicing.
These can be made with chocolate chips, chocolate chunks, or chopped chocolate (preferred option). See the post write-up for additional variations (nuts, coconut, etc). Whatever additions are used, keep it to 12-14oz total.
If you're unsure of how to brown butter, check out my How to Brown Butter post for more details and tips.
To make the bars look extra pretty, chop up a bit of extra chocolate and sprinkle it on top on as soon as the bars come out of the oven. The residual heat will melt the chocolate. Once melted, shake the pan around in a circle to widen out the chocolate pools. Sprinkle the top generously with flaky sea salt.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 127mg | Potassium: 126mg | Fiber: 2g | Sugar: 16g | Vitamin A: 203IU | Calcium: 31mg | Iron: 2mg