Brown Butter Chocolate Chip Blondies

These rich, chewy blondies are elevated with nutty brown butter and studded with pools of melty chocolate. Finished with a sprinkle of flaky sea salt, they strike the perfect balance of sweet, salty, and buttery in every bite.

Iram Mansoor

Brown Butter Chocolate Chip Blondies

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These rich, chewy blondies are elevated with nutty brown butter and studded with pools of melty chocolate. Finished with a sprinkle of flaky sea salt, they strike the perfect balance of sweet, salty, and buttery in every bite.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 Blondies

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

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Blondie Batter:

• 1/2 cup unsalted butter
• 2 tbsp neutral oil (e.g., avocado, vegetable, or grapeseed)
• 1/2 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 tbsp pure vanilla extract
• 1-1/4 all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp flaky sea salt (or 1/4 tsp fine salt)
• 1-1/2 cups cups semi-sweet chocolate chips or chopped chocolate

For Garnish:

• Flaky sea salt, for topping

Method

 

Preheat the Oven:

1. Preheat oven to 350°F (175°C). Line an8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

Brown the Butter:

1. In a medium saucepan over medium heat, melt the butter.
2. Continue to cook, swirling the pan occasionally, until the butter begins to foam and turns a deep amber color with a nutty aroma (about 5–7minutes).
3. Immediately transfer to a large mixing bowl and let cool for 5–10minutes.

Mix the Wet Ingredients:

1. To the cooled brown butter, whisk in the oil, brown sugar, and granulated sugar for 1–2 minutes until smooth.
2. Add the egg and vanilla extract and whisk again until the mixture becomes glossy and thick (about 2–3 minutes).

Add the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. Gently fold the dry mixture into the wet batter using a spatula until just combined. Do not over mix.

Fold in the Chocolate:

1. Stir in the chocolate chips or chopped chocolate until evenly distributed throughout the batter.

Bake:

1. Transfer the batter into the prepared pan and press it evenly into the corners.
2. Bake for 25–30 minutes, or until the topis lightly golden and a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Garnish & Cool:

1. Remove from the oven and immediately sprinkle with flaky sea salt.
2. Allow blondies to cool completely in the pan on a wire rack before slicing into squares.

Video

Notes

• Brown Butter Tips: Watch closely while browning the butter—it can burn quickly. Once you see golden-brown specks forming and smell a nutty aroma, it’s ready.
• Don’t Overbake: Blondies continue to set as they cool. For extra fudgy centers, lean toward the shorter end of the baking range.
• Chocolate Options: Feel free to use a mix of dark and milk chocolate chunks for variety.

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