Name: Brown Butter Chocolate Chip Blondies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9 slices
Cuisine: American
Ingredients: 190 grams unsalted butter; 110 grams granulated sugar; 140 grams light brown sugar; eggs; 2 tablespoons vanilla extract; 280 grams all-purpose flour; baking soda; baking powder; salt; 300 grams milk chocolate chips or chunks

Brown Butter Chocolate Chip Blondies cover

From the Cook

1/4

Brown Butter Chocolate Chip Blondies

Delicate Kitchen Verified

Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Brown Butter Chocolate Chip Blondies

190 grams unsalted butter

110 grams granulated sugar

140 grams light brown sugar

eggs

2 tablespoons vanilla extract

280 grams all-purpose flour

baking soda

baking powder

salt

300 grams milk chocolate chips or chunks

Instructions

Visit Blog

Instructions

Melt the butter in a saucepan over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.

In a bowl, combine browned butter with granulated sugar and brown sugar. Add eggs and vanilla extract. Mix until smooth and glossy. In a separate bowl, combine flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chocolate chips.

Preheat oven to 175°C (top & bottom heat).

Line a 23×23 cm baking pan with parchment paper. Spread the batter evenly into the pan. Bake for about 35 minutes, until the edges are golden and the center is just set. Do not overbake, they will continue setting while cooling. Let cool before slicing for clean cuts.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter Correctly 🧈
Cook butter over medium heat for 8-12 minutes, swirling occasionally, until it turns golden amber with a nutty aroma—don't let it blacken. Cool it completely before mixing into your batter to prevent premature cooking of eggs.
Don't Overmix Your Batter 🥣
Mix wet and dry ingredients just until combined to avoid developing too much gluten, which toughens the blondies. Fold in chocolate chips gently as the final step for optimal chewy texture.
Use Room Temperature Eggs 🥚
Eggs at room temperature emulsify better with the browned butter, creating a richer crumb and more cohesive batter. Remove eggs from the refrigerator 30 minutes before baking.
Test for Underbaking 🍪
Remove blondies when a toothpick inserted in the center shows a few moist crumbs—they continue cooking as they cool, resulting in that perfect chewy center with crispy edges. Overbaking eliminates the signature texture.
Brown Sugar Measurement Matters 📏
Pack your brown sugar firmly into the measuring cup to ensure you capture its full molasses content, which deepens the caramel flavor that makes these blondies special. This step shouldn't be skipped.