brown-butter-chocolate-chip-blondies

Bars & Brownies Gluten Free

Brown Butter Chocolate Chip Blondies

March 30, 2020

These easy brown butter chocolate chip blondies are crispy and gooey in all the right places. Made in under an hour […]

These easy brown butter chocolate chip blondies are crispy and gooey in all the right places. Made in under an hour with just 8 simple ingredients, these one pan wonders are a fan favorite for all occasions!

Every home baker, and cook for that matter, has that one knock-your-socks-off recipe that is requested time and time again. That unforgettable sweet or savory dish that everyone asks for at dinner parties, neighborhood potlucks, supper groups and annual holiday shindigs. It’s that one thing that nobody does better and they’ve stopped trying. Your friends and family beg you to show up with it and threaten to turn you away at the door if you don’t.

For me, I have a long list of standouts including Auntie Lisa’s cinnamon rolls {extra frosting, please}, Uncle Jason’s cotija guacamole, Sandy’s Caesar, and Gramma O’s rice ortega {literally nothing like it!}. I’ve got a friend with a mac-n-cheese recipe that should win a blue ribbon, a neighbor that bakes a top-notch, mile high apple pie, and an old co-worker that makes homemade ravioli like nobody’s business. Everyone has a thing and it’s good as gold when you share it.

So what’s MY thing, you ask? For a long stretch there, it was toffee. For years I was known as “the toffee lady” and I’d happily tote boxes of chocolate covered almond toffee all around town like some kind of, well…..toffee lady. Toffee was my jam and I was proud of it. Fast forward almost a decade and my family is lucky to see the sweet stuff once a year at Christmas. If toffee burnout is a thing, I have it. BIG TIME. Once I sold the biz I was so eager to bake anything other than toffee.

But I never did shake my love for that signature brown butter, caramel-y {yes, its a word} flavor that surely was running through my veins given all the toffee I had made through the years. Blondies, as it turns out, are just as addictive as toffee and a whole lot faster to make. Brown butter makes them ever so slightly nutty with a deeper, richer flavor which makes this one pan wonder a real crowd pleaser.

I started making these blondies almost religiously just after hanging up my hat as a small business owner. I was loving every minute of free time I had to throw flour and butter around in the kitchen all day and see what goodness would come from the oven. Next thing I knew, these blondies had made their way to every class party, school luncheon, and block party on the calendar that year. It wasn’t long before I had a new nickname and the seed for what would soon be the title of my blog was planted.

That’s my story, short and sweet. Almost as sweet as a warm batch of these golden brown goodies fresh from the oven. They have fast become my most requested dessert and it’s a little embarrassing to admit on the internet how often I bake these rich and chewy squares. They never get old and I’ll forever be grateful that these blondies have mega fans out there.

These squares are shamefully easy to whip up and I’ll bet you memorize the recipe in no time. With just 8 ingredients they are a cinch to make when the craving strikes. You likely have all the ingredients in your pantry so there’s no trip to the market required which makes these blondies an easy peasy last minute treat. Blondies can certainly be made with regular butter, much like a batch of cookies. But brown butter takes the flavor up a notch and imparts a deep, rich flavor to baked goods. Not convinced it’s worth the trouble?? Sounds cliche, but don’t knock it till you try it.

To make these pan cookies, simply brown the butter on the stovetop and set aside to cool slightly before adding the sugars. Never browned butter before? I gotchu! Check out this post for these crazy delicious Brown Butter Brownies and I’ll walk you through the four easy steps. Next we mix in the eggs and a generous dose of vanilla.

The final step is to add in the dry ingredients and stir by hand until barely incorporated {read: do NOT over mix}.  Go to town with your number one choice of chocolate {I vote for for dark chocolate} and your dough is good to go. Thirty-ish minutes in the oven and you’ve got a dessert that you’ll put on repeat!

TIPS FOR THE VERY BEST BROWN BUTTER BLONDIES

It’s all about the buttah! Sure, you could speed things up and pass on the brown butter, but it’s a real game-changer so stick to the recipe. Browning the butter takes just 5 extra minutes and it’s 100% worth it.

Do not over mix. Blondie batter needs a gently hand so go easy on the mixing and once the flour has been added, only stir until the flour and chocolate are barely incorporated.

Don’t hold back on the chocolate chips. For maximum ooey gooey goodness, go a little crazy with the chocolate chips. I like to add small semi sweet chocolate chips and jumbo bittersweet chocolate chips to my blondies…but you do you! Add milk chocolate, white chocolate, even toffee bits! The possibilities are endless. For an extra gooey texture, mix the dough together while the brown butter is still warm. omg…sooooo good!

Do not over bake. No one, and I mean no one, likes a dry, over baked blondie. So be sure to start checking your oven at the 25 minute mark and keep an eye on your blondies. The blondies will continue to bake once you pull them from the oven so look for golden brown edges and a slighty puffed up center that isn’t quite set. Once they cool, your blondies will be peerrrfect!!!

Sending you love and blondies. Happy baking!!

If you like these Brown Butter Chocolate Chip Blondies, you’ll also love:

White Chocolate Macadamia Nut Brown Butter Blondies

The Best Brown Butter Brownies

Browned Butter Caramel Apple Blondies

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brown-butter-chocolate-chip-blondies

Brown Butter Chocolate Chip Blondies

  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 16 squares 1x
  • Category: Bars & Brownies

Description

These easy brown butter chocolate chip blondies are crispy and gooey in all the right places. Made in under an hour with just 8 simple ingredients, these one pan wonders are a fan favorite for all occasions!


Ingredients

Scale
  • 11 TBSP unsalted butter, browned
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs, room temperature
  • 1 TBSP vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup bread flour
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 heaping cup semi-sweet or bittersweet chocolate chips (or chopped dark chocolate if desired)

Instructions

  1. Heat oven to 350 degrees
  2. Spray a 9 x 9 inch baking pan with cooking spray and line with parchment paper
  3. To brown the butter, the butter in a large saucepan on medium high
  4. Melt butter, stirring only occasionally
  5. Once melted, begin stirring often
  6. Butter will crackle and pop as it browns and it will start to foam slightly
  7. Once sizzling sound stops, continue stirring often until golden brown bits begin to collect on the bottom of the pan. The butter will smell slightly nutty and aromatic.
  8. Remove from heat, pour into the bowl of a stand mixer fitted with a paddle attachment and allow to cool slightly – – about 20 minutes
  9. Meanwhile, whisk together the flours, baking powder, and salt
  10. Once butter is cooled, add brown sugar and granulated sugar and mix until well combined and sugar is dissolved (about 1 minute)
  11. Add the eggs and vanilla and mix on medium speed for 30 seconds. Mixture will be smooth and glossy
  12. Remove the bowl from the mixer and add flour mixture and stir with a wooden spoon until barely combined, some bits of flour will still be visible
  13. Do not overmix
  14. Gently fold in chocolate chips or chopped dark chocolate and mix gently until all combined
  15. Pour batter into the prepared pan and bake for 30-35 minutes or until edges are golden brown and center is set
  16. Remove from oven and cool completely before cutting into squares.

Notes

Recipe adapted from Food52.
Store remaining blondies tightly covered for up to 3 days.
May be frozen.
To make gluten free, substitute all purpose and bread flour for gluten free 1-1 baking flour. If gluten free flour blend does not contain xanthum gum, add 1 teaspoon to the dry ingredients.

*Recipe adapted from Food52

  • Reply
    Lauren Bencivengo
    November 6, 2022 at 8:30 pm

    This is the best Blondie recipe! They are incredibly easy to make and always a crowd pleaser. I especially love using the Guittard Super Cookie Chips in these.

  • Reply
    Cindy
    May 7, 2021 at 9:57 pm

    These are the best chocolate chip blondies ever! I can throw all my other boring blondie recipes away, because this one is it! The brown butter is a game changer. They are chewy and delicious. Can’t wait to make another batch!

  • Reply
    Cindy
    May 6, 2021 at 10:12 pm

    Can’t wait to make these! I only have coarse kosher salt. Do I need fine kosher salt? Or is it better to use regular salt if I don’t have fine kosher?

    • Reply
      Heather Mubarak
      May 7, 2021 at 8:48 pm

      Any salt you have will work!

  • Reply
    Regina
    September 4, 2020 at 3:38 pm

    Hi! Do you think this recipe will work for an 8×12 baking pan instead of a 9×9? Or would I need to double it? Thank you!

    • Reply
      Heather Mubarak
      September 7, 2020 at 5:53 pm

      If you double the recipe and bake in a 8 x 12 pan the blondies will be quite thick. You’ll need to bake them for a bit longer so keep an eye on your oven.

  • Reply
    Anisha
    June 29, 2020 at 7:31 am

    Hi can we just use all purpose flour instead of bread flour?

    • Reply
      Heather Mubarak
      June 29, 2020 at 8:41 am

      Yes! That will work just fine. The bread flour just gives cookies and bars a bit of extra “chew” and a nice texture. Enjoy the blondies!

  • Reply
    Khadija
    June 15, 2020 at 8:18 pm

    Hi! Is it okay to use normal Brown sugar? Or does it have to be dark brown sugar?

    • Reply
      Heather Mubarak
      June 16, 2020 at 10:38 pm

      Yes, light brown sugar will work just fine! Enjoy!!

  • Reply
    Indi
    May 27, 2020 at 10:17 pm

    these are so good!! chewy, nutty, filled with chocolate– everything I want in a blondie! thanks so much Heather for a delicious recipe!!

    • Reply
      Heather Mubarak
      May 30, 2020 at 7:32 am

      I’m so happy you love these blondies! Thanks for letting me know!!

  • Reply
    Lynn Pastor
    May 25, 2020 at 12:09 pm

    THANK YOU for this recipe, Heather. I have tried MANY recipes over the years for Blondies and this recipe is my hands-down favorite! Best Regards

    • Reply
      Heather Mubarak
      May 26, 2020 at 7:20 am

      I’m so happy you love these blondies as much as I do!!

  • Reply
    Saniba
    April 28, 2020 at 7:07 am

    Hi! Just ran into this recipe and eager to try it. Live in Scandinavia so the measurements are unclear to me. How much would sugar and flour be in desiliters/liters/grams? Thank you very many!

  • Reply
    Lauren Rivero
    April 17, 2020 at 7:36 pm

    Could I just use regular flour? Is bread flour the same as organic unbleached white wheat flour?

    • Reply
      Heather Mubarak
      April 17, 2020 at 9:53 pm

      You can eliminate the bread flour and use only all purpose flour in this recipe. The texture will be slightly different but still delicious! Enjoy!!

  • Reply
    Rania
    January 21, 2019 at 7:57 am

    Hi! Just wondering if these can be made with regular flour instead of gluten free

    • Reply
      Heather Mubarak
      June 19, 2020 at 8:15 am

      Definitely. These blondies are delicious either way!

  • Reply
    Julie Buechler
    October 28, 2018 at 9:42 pm

    I have tried several of your recipes and they have all been fabulous. However, I think I may have done something wrong with these. What type of GF flour do you recommend? I used rice flour, and mine are much too cakey. I did not overmix, and I did use xanthan gum. Any other ideas?

    • Reply
      Heather Mubarak
      November 4, 2018 at 5:50 pm

      Hi Julie,
      Sorry to hear you had trouble with these. Straight rice flour won’t do the trick for the gluten free flour. You need a blend that contains various g-free flours in it. I recommend Bob’s Red Mill or even Trader Joes makes a great gluten free flour blend. You can also try Cup-4-Cup gluten free flour. Hope this helps!

  • Reply
    Heather Mubarak
    October 3, 2018 at 2:51 am

    Thank you so much…I’m so happy you found me! I’d love to know if you bake anything from the blog and how you like it. I’ll be back here with a new recipe every week!! 🙂

  • Reply
    Liz
    September 5, 2018 at 10:46 pm

    What can you use in place of xanthum gum?thanks.

    • Reply
      Heather Mubarak
      October 3, 2018 at 2:55 am

      Hi Liz,
      Some gluten free flour blends already have a xanthum gum added in. If not, I haven’t yet found a good substitute for xanthum gum. Do you prefer not to use it or is it difficult for you to find?

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