These brown butter chocolate chip blondies (also known as blonde brownies) are a mashup of a classic chocolate chip cookie and a chewy blondie! This is a one-bowl recipe with no mixer required!
While my fruity blueberry blondies are number one in my heart, I occasionally love a more classic blondie recipe instead. These brown butter chocolate chip blondies are part cookie bar part brownie, with the perfect chewy texture.
They are made with browned butter to give them a nutty flavor, and if you've tried my brown butter brownies you'll know it makes any dessert so addicting!
Why We Love Chocolate Chip Blondies
- Browned butter: The brown butter has a deliciously nutty aroma that brings more richness and flavor, just like in our browned butter banana bread and Nutella bars!
- Chocolate chunks: Whether you decide to use chocolate chips, chocolate chunks, or chopped chocolate, every bite is full of gooey chocolate flavor!
- Easy recipe: Like my brown butter snickerdoodles, this recipe comes together in one bowl with no mixer required!
Ingredient Notes and Substitutions
Chocolate chips: Feel free to use any variation of your favorite chocolate, including mini chocolate chips, chopped chocolate, chocolate chunks, etc. You can also leave them out completely if you don't like chocolate. If you prefer milk chocolate chips, you can also use those or any other variation!
Egg yolk: The extra egg yolk is KEY to chewy blondies. I don't recommend leaving it out otherwise your batter will be too dry.
Flour: This recipe has only been tested with all-purpose flour, so I can't recommend substituting it if you want the same results.
Light brown sugar: If you only have dark brown sugar, you can use that as well.
Find the full ingredient measurements and instructions in the recipe card below!
Step 1 - Make the brown butter. In a large stainless steel pan, cook the unsalted butter over medium heat for 10-12 minutes, or until the bottom is covered in amber brown bits of butter solids and smells nutty. Scrape it into a bowl with a spout and 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 butter. Slowly stream the brown butter into the bowl while whisking constantly. This is key to a shiny and crackled top like a brownie!
Step 4 - Fold in the dry ingredients. Use a rubber spatula to fold in the dry ingredients, and then the chocolate until everything is just combined.
Step 5 - Bake! Evenly spread the blondie batter into the prepared baking pan. Top with extra pieces of dark chocolate if desired. Then bake until a toothpick inserted into the center comes out covered with just a few moist crumbs. Once completely cooled, cut, and enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Underbake the blondies: You should remove the pan from the oven when a toothpick inserted into the center is covered in moist crumbs but no wet batter. They will be soft and gooey in the center this way!
- Cool before cutting: I know it's SO hard to wait but cutting them while they are still warm will cause them to fall apart.
Storage and Freezing
Store any leftovers in an airtight container or ziplock bag at room temperature for up to 4 days. I don't recommend storing them in the fridge or they will dry out.
To keep them fresh longer, store the baked blondies in a freezer bag or airtight container for up to 3 months.
You can use any chip your heart desires! Try peanut butter chips, butterscotch chips, espresso chips, or white chocolate chips.
A blondie is a brownie that's not chocolate-flavored!
Absolutely! Feel free to leave the chocolate chips out of the recipe if you want just a normal blondie.
The butter should feel warmer than room temperature, but not hot or it will melt the chocolate!
More Blondie Recipes
Brown Butter Chocolate Chip Blondies
- 1 cup unsalted butter cold
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs cold
- 1 large egg yolk cold
- 2 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour *see notes for measuring*
- 1 teaspoon fine sea salt
- 1 cup chopped dark chocolate or dark chocolate chips
- Line a square 8x8 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 for 10-11 minutes, or 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 unsalted butter
- Scrape the browned butter into a container with a spout for pouring. Set aside to cool for 20-30 minutes, or until it feels warm but isn't hot or it will melt the chocolate.
- In a large bowl, whisk together the sugars, eggs, egg yolk, and vanilla, until light and pale in color, about 1 minute.1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 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 ¾ cups all-purpose flour, 1 teaspoon fine sea salt, 1 cup 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in 2022, and has since been updated with new photos, step-by-step video, and an improved recipe for a thicker blondie!