Brown butter chocolate chip blondies are part chocolate chip cookie, part blondie, and fully packed with rich brown butter flavor! These chewy and gooey treats are an easy-to-make recipe that everyone will love.
Working as a pastry chef taught me one invaluable lesson: brown butter can elevate literally any recipe. If you’ve tasted my brown butter rice krispies or brown butter snickerdoodles, you’re already familiar with that rich, nutty flavor!
These brown butter blondies take it a step further, packed with chocolate chips for an extra layer of decadence. Whether you opt for chocolate chips, chunks, or chopped chocolate, every bite is packed with gooey chocolate and browned butter goodness!
Table of Contents
Tips for the Best Blondies
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your blondies are dry, crumbly, or dense, it’s almost always due to using too much flour.
Brown the butter. Like my brown butter banana bread, the nutty caramel flavor makes it taste like it came straight from a bakery! If you’ve never made it before don’t worry, I have a whole post on how to brown butter!
Underbake for a chewy and gooey texture. You should remove the pan from the oven when a toothpick inserted into the center is covered in moist crumbs but no wet batter.
Let them cool before cutting. It’s a test of patience, but the cooling time allows the center to set, making it much easier to cut them into clean bars.
Ingredient Notes and Substitutions
Chocolate chips: Feel free to use any variation of your favorite chocolate, including mini chocolate chips, chopped chocolate, chocolate chunks, or a combination! I love using a chopped chocolate bar, so you get pools of melty chocolate in every bite, just like in my brown butter toffee cookies.
Light brown sugar: Because brown sugar has a higher molasses content than white sugar, it’s perfect for achieving a chewy texture. You can use both light and dark brown sugar- whatever you have on hand!
Egg yolk: This is in addition to the regular whole eggs. Adding an extra yolk is key to a super chewy texture- I add one to my brown butter lemon brownies for that reason, too!
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step 1: Make the brown butter. In a large stainless steel pan, cook the butter until the bottom is covered in amber brown bits of butter solids and smells nutty. Set it aside to cool.
Step 2: Whisk the wet ingredients. In a large bowl, whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until fluffy and light in color.
Step 3: Mix in the browned butter. Slowly stream the brown butter into the bowl while whisking constantly.
Step 4: Fold in the dry ingredients. Use a rubber spatula to fold in the dry ingredients and then the chocolate chips until everything is just combined.
Step 5: Bake! Evenly spread the blondie batter into a square baking pan. Top with extra pieces of dark chocolate, then bake!
Storage and Freezing
Storage: Keep your chocolate chip blondies in an airtight container at room temperature for up to 4 days. Do not store them in the fridge, or they will dry out!
Freezer: Once baked, store in an airtight container or freezer bag for up to 3 months. Let them defrost at room temperature before serving.
FAQs
You can also try peanut butter, butterscotch, espresso, or white chocolate chips instead of regular chocolate.
Definitely!
The butter should feel warmer than room temperature, but not hot, or it will melt the chocolate!
More Blondie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brown Butter Chocolate Chip Blondies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, cold
- 1 large egg yolk, cold
- 2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, *see notes for measuring*
- 1 teaspoon fine sea salt
- 1 cup chopped dark chocolate or dark chocolate chips
Instructions
- Line a square 8×8 baking pan with parchment paper to cover all four sides. Preheat the oven to 350 F/180 C.
- In a stainless steel or light-colored pan, cook the butter over medium heat, stirring occasionally, until it smells nutty and there are amber brown bits of butter solid at the bottom of the pan. As the butter browns, it will pop, foam, and bubble. Stand nearby and watch it carefully so it doesn’t burn!1 cup (226 g) unsalted butter
- Scrape the browned butter into a container with a spout for pouring. Set aside to cool, until it feels warm but isn't hot. If it's too hot it will melt the chocolate chips.
- In a large bowl, whisk together the sugars, eggs, egg yolk, and vanilla, until light and pale in color, about 1 minute.1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar, 2 (100 g) large eggs, 1 (18 g) large egg yolk, 2 teaspoon vanilla extract
- Slowly stream the brown butter into the bowl, whisking constantly to combine.
- Fold in the flour and salt until most combined, then add in the chocolate chips and continue mixing until just combined.1 3/4 cups (230 g) all-purpose flour, 1 teaspoon fine sea salt, 1 cup (130 g) chopped dark chocolate or dark chocolate chips
- Spread the batter into the prepared baking pan.
- Bake for 28-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Let the pan cool completely on a wire cooling rack before cutting, then enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
This recipe was great!
Came out great:) if you want them a bit firmer just bake for 3-5 minutes more but I loved how fudgy they were
So delicious! It also tastes really good if you add some chopped pecans
Came out FANTASTIC!
These were very good, and I cant wait to play around with the recipe and see if I can make the flavors more complex. I must say that for a such a simple recipe these were amazing!