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!

chocolate chip blondie with chocolate chips scattered around it.

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!

If you love browned butter, you’ll love our browned butter krispie treats, espresso chocolate chip cookies, and miso chocolate chip cookies.

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

ingredients needed to make chocolate chip blondies in bowls with labels.

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!

Recipe Instructions

browned butter in a clear bowl.

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.

whisking the wet ingredients in a mixing bowl.

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.

whisking the brown butter into the wet ingredients.

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!

chocolate chips on top of the blondie batter in a mixing bowl.

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.

brown butter chocolate chip blondies after baking cut into squares.

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. 


Do I have to use chocolate chips or can I use another flavor?

You can use any chip your heart desires! Try peanut butter chips, butterscotch chips, espresso chips, or white chocolate chips.

What’s the difference between blondies and chocolate chip cookies?

A blondie is a brownie that’s not chocolate-flavored!

Can I make blondies without chocolate chips?

Absolutely! Feel free to leave the chocolate chips out of the recipe if you want just a normal blondie.

How warm should the brown butter be when I use it?

The butter should feel warmer than room temperature, but not hot or it will melt the chocolate!

chocolate chip blondies on brown parchment paper.

More Blondie Recipes

If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!

chocolate chip blondies stacked on top of each other.

Brown Butter Chocolate Chip Blondies

5 from 31 votes
– by Cambrea Gordon

These brown butter chocolate chip blondies (also known as blonde brownies) are a mashup of a classic chocolate chip cookie and a chewy blondie! They have a nutty flavor, chewy edges, gooey centers, and lots of gooey chocolate bits in every bite!
Print Recipe Save Recipe Pin Recipe
Prep Time: 1 hour
Cook Time: 28 minutes
Total Time: 1 hour 28 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!


  • 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


  • 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 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 (226 g) 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 (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!



Step-by-step process photos are provided above, in the body of this post.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Serving: 1serving | Calories: 150kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 88mg | Potassium: 62mg | Fiber: 1g | Sugar: 15g | Vitamin A: 212IU | Calcium: 21mg | Iron: 1mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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!

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Recipe Rating


  1. 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!5 stars