Brown Butter Chocolate Chip Blondies
 
Prep time
Cook time
Total time
 
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!
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Recipe type: Bars & Brownies
Serves: 16 squares
Ingredients
  • 11 TBSP unsalted butter, browned
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 2 eggs, room temperature
  • 1 TBSP vanilla extract
  • 1 cup all purpose flour
  • ¾ 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 by Browned Butter Blondie at https://brownedbutterblondie.com/brown-butter-chocolate-chip-blondies/