These brown butter blondies are fudgy, chewy and dense just as they should be. They have that perfect crackly top and a bit of a caramelly hit thanks to the browned butter and brown sugar. Then there’s the dark chocolate chip – a whole cup. They’re decadent, indulgent, totally lush and extremely easy to make too!
Browned butter just makes everything better. What is it? It’s just butter cooked in a pan until it turns golden brown in colour which gives it a nuttier flavour. Added to these blondies, it takes them to another level. They taste even better than the best chocolate chip cookies, with a chewy texture.
Try these gingerbread blondies too.
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Ingredients
The ingredients for these brown butter blondie bars are all fairly self explanatory and the usual suspects in baking.
Jump to the recipe card for full ingredients and instructions.
- Plain flour (aka all purpose flour)
- Sugar – both white granulated sugar and light brown sugar (or you can swap it for dark brown sugar)
- Eggs – 2 large
- Vanilla extract
- Sea salt or kosher salt
- Chocolate chips: For these you can use any type though I think the best balance comes from dark / semi-sweet chocolate chips. Try white chocolate chips, milk chocolate chips, butterscotch chips, caramel chocolate chips – whichever you love. You could also swap the chips for chocolate chunks.
Feel free to add in up to ½ cup of nuts too. Hazelnuts, pecans or walnuts would all be wonderful.
How to make brown butter blondies
Almost as good as these browned butter blondies taste is how easy they are to make. They’re also very portable and make ahead friendly so they’re great to take along to picnic, party or potluck. While you don’t need any special equipment, you can use a hand mixer or stand mixer if you like.
Jump to the recipe card for full ingredients and instructions.
1. Brown the butter
Place the butter into a medium pan over low-medium heat to melt the butter. Once it’s melted turn it up to medium heat and cook, stirring every so often while it bubbles. Eventually it will get a foamy top and this is where you need to keep a keen eye on it so that it doesn’t burn. Stir it constantly at this point and remove it from the heat as soon as you have that golden brown colour.
2. The wet ingredients
Pour the browned butter, including all the brown bits (but hold back any burnt black bits) into a large bowl and add both sugars, then just let it sit for 10 minutes to cool just slightly.
Whisk the sugar and butter together for 30 seconds or so.
Add the vanilla and eggs and whisk for a good minute to combine it well.
3. The dry ingredients
Add the dry ingredients – simply flour and salt – and stir them in with a spatula until 90% combined.
Finally, add most of the chocolate chips, reserving a small handful for the top.
4. Bake
Pour the batter into a prepared 8 inch square pan and spread it out evenly with a spatula. Scatter over the remaining chocolate chips then bake for 25-27 minutes (25 mins will give you more gooey blondies while 27 will give you a slightly more toward cakey texture once cooled).
Tips and tricks
- Weigh the flour: While the measurements are there, using cups to measure flour can be very inaccurate and just a little too much will dry out your blondies. Kitchen scales are cheap and last forever.
- Don’t skip letting the butter cool. It’s only 10 minutes and it takes off just enough heat to allow you mix through the eggs without scrambling them.
- Don’t overmix the batter. Take care to just mix the flour into the batter gently until just combined. If you’re too rough and overmix it, you may end up with tough or even dry blondies.
Storage
These brown butter blondies keep well in an airtight container for 2-3 days at room temperature or 4-5 days in the fridge (though they’re better if brought to room temperature before serving). They’ll stay nice and moist and fudgy too.
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Ingredients
- 200 g unsalted butter (7oz)
- 200 g granulated sugar (1 cup/ 7oz)
- 100 g light brown sugar packed, (½ cup / 3½oz)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 195 g plain flour (all-purp flour) (1 ½ cups / ~7oz)
- ½ teaspoon sea salt
- 1 cup dark chocolate chips (semi-sweet) (190g/6 ¾oz)
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat your oven to 180C (160C fan forced) / 350F. Line an 8×8 inch square baking tin with baking paper.
- Place the butter into a medium pan over low heat. Once melted, turn the heat up to medium and cook for 10-15 minutes until the butter turns amber. Towards the last couple of minutes it will get very frothy on top, keep stirring gently at this point until you see the butter underneath turn amber. Try not to let the milk solids turn black.
- Pour the butter into a large mixing bowl (holding back the solids if they’ve turned black. If they’re brown they’re perfect so scrape it all into the bowl.) Add both sugars.Set aside for 10 minutes to cool off slightly.
- After 10 minutes, whisk the mixture on for about 30 seconds. It will stay rough and won’t become smooth.
- Add the eggs and vanilla and whisk for about 1 minute.
- Add the flour and salt and gently mix them through until 90% combined.
- Add most of the chocolate chips, holding back a handful, and mix through (reserving the rest for topping).
- Tip the blondie batter into prepared your prepared pan and level out with your spatula.
- Scatter the remaining choc chips over the top.
- Bake for 25-27 minutes until the top is dry and golden brown all over. A toothpick should come up with some crumbs attached but not wet batter.
- Cool in the tin for at least 45 minutes before removing and cutting into 16 pieces.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- You can use any chocolate chips you like; for instance milk chocolate, white chocolate or caramel chocolate chips, but these will make the blondies even sweeter.
- Don’t overbake these blondies. 25 minutes will give you a nice fudgy texture while 27 minutes can give you a more cakey texture once cooled. While still slightly warm or just cooled down, they look like they’re underdone but they aren’t which you’ll see once they’ve sat overnight if they last that long.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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