Brown Butter Blondies

Six chocolate chip cookie bars are arranged on a cooling rack, with pieces of dark chocolate and a cup of coffee nearby on a light surface.

Rich, chewy and packed with dark chocolate, these Brown Butter Blondies are the ultimate dessert bar. One bite of these rich, decadent treats and you'll be totally hooked!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword brown butter blondies

Prep Time 25

Cook Time 25

Cooling Time 1

Total Time 1 50

Servings

Calories 372kcal

Author Lisa O'Driscoll

Ingredients

½ cup unsalted butter
1 cup light brown sugar
1 egg
2 tsp vanilla extract
¼ tsp salt
1 ¼ cup all-purpose flour
¼ tsp baking powder
1 cup dark chocolate chunks

Instructions

Preheat the oven to 350°. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium saucepan, brown the butter over medium heat. Stir often, until it foams and turns golden, toasty brown with a nutty aroma (about 5 to 7 minutes).
½ cup unsalted butter
Remove from heat to avoid burning the butter and use a spoon to skim the foam off the top. Pour the browned butter into a large mixing bowl and let it cool slightly.
Let the melted butter cool for about 5 to 7 minutes. Then, add the brown sugar and granulated sugar and whisk until smooth and well combined.
1 cup light brown sugar
Add the egg and whisk well until fully mixed.
1 egg
Stir in the vanilla extract and salt.
2 tsp vanilla extract, ¼ tsp salt
Sift the flour and baking powder over the bowl, then gently fold in with a spatula. Fold until just combined...don’t overmix.
1 ¼ cup all-purpose flour, ¼ tsp baking powder
Fold in the chocolate chunks. The batter will be thick but that's exactly how it should be.
1 cup dark chocolate chunks
Spread the batter evenly in the prepared pan and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are golden brown and the top is slightly cracked.
Let the blondies cool completely in the pan on a wire rack, about 1 to 2 hours. Lift them out using the parchment overhang and cut into squares. Enjoy!

Notes

Store leftover blondies in an airtight container for up to 1 week.
This is a great recipe to freeze also. Just freeze these blondies in a single layer, then transfer to a sealed bag or container for up to 2 months. Thaw overnight in the fridge or on the counter for a couple of hours.
Let the browned butter cool for at least 5-10 minutes so it doesn’t cook the eggs.
Scrape all of the brown bits from the bottom of the pan. This is where the flavor lives.
Don’t overmix once the flour is added or the blondies won’t stay tender.
You can use any pan, but a metal one will give you more even browning than glass.
Test for doneness with a toothpick. You’re looking for moist crumbs, not wet batter.

Nutrition