These brown butter blondies are chewy, gooey and totally delicious. Filled with chocolate chips, for extra yum, they're easy to make too.
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
Equipment
- medium saucepan
- Large mixing bowl
- Balloon whisk
- rubber spatula
- 8 inch square baking pan
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.
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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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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
