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Brown Butter Triple Chocolate Blondies Recipe

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★★★★★

4.9 from 67 reviews

These Brown Butter Triple Chocolate Blondies offer a rich, nutty twist on the classic blondie with the deep flavor of browned butter and a decadent mix of milk, semisweet, and bittersweet chocolate chips. They bake up with a perfectly fudgy center and a slightly crisp edge, making them an irresistibly luscious dessert or snack.

Ingredients

Scale

Brown Butter Base

  • 1 ½ sticks (170 grams) unsalted butter
  • 1 cup (200 grams) dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon milk (any kind)
  • 2 teaspoons vanilla extract
  • 1 large egg plus 1 egg yolk

Dry Ingredients and Chocolate Chips

  • 1 ½ cups (191 grams) all-purpose flour
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • ½ cup (85 grams) milk chocolate chips
  • ½ cup (85 grams) semisweet chocolate chips
  • ½ cup (85 grams) bittersweet chocolate chips*

Finishing

  • Flaky sea salt (for sprinkling)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang on the sides for easy removal. Spray the lining with nonstick cooking spray to prevent sticking.
  2. Browning the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. It will foam with audible crackling and popping. Stir occasionally until the butter smells nutty and brown bits form and turn amber at the bottom. Remove from heat and immediately pour into a large mixing bowl, scraping in the browned bits to incorporate that flavor.
  3. Mix Sugars and Wet Ingredients: Add the dark brown sugar and granulated sugar to the warm browned butter. Whisk until fully combined. Then whisk in the milk and vanilla extract. Allow this mixture to cool to just warm so the eggs won’t scramble upon addition.
  4. Add Eggs: Whisk in the whole egg and egg yolk vigorously until the batter is very smooth and homogenous.
  5. Add Dry Ingredients and Chocolate: Using a rubber spatula, fold in the all-purpose flour, fine sea salt, and baking powder until just combined. Stir in all the chocolate chips, reserving about ¼ cup (43 grams) for topping later.
  6. Transfer and Top: Spread the blondie batter evenly in the prepared pan. Sprinkle the reserved chocolate chips evenly on top and gently press them into the batter to adhere.
  7. Bake: Bake in the preheated oven. For gooier blondies, bake until edges are lightly golden and the center slightly jiggles when shaken—about 25 minutes. For firmer blondies, bake until edges are deeper golden and center is fully set—approximately 27 minutes. If using a glass or ceramic pan, extend baking time by at least 5 minutes.
  8. Cool and Serve: Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely before lifting them out using the foil or parchment overhang and slicing. Optionally, sprinkle with flaky sea salt before serving.
  9. Storage: Store cooled blondies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

  • Brown butter is key to adding a deep, nutty flavor that distinguishes these blondies from traditional recipes.
  • Using a metal pan encourages even baking and better browning compared to glass or ceramic pans, which require longer baking times.
  • Adjust baking time depending on your preference for gooey versus firm blondies.
  • Reserve some chocolate chips for topping to create a visually appealing and extra chocolatey crust.
  • Letting the batter cool slightly before adding eggs prevents scrambling in the batter.

Keywords: brown butter, blondies, triple chocolate, chocolate chips, dessert, baking, fudgy blondies, homemade blondies

Find it online: https://cookwithyana.com/brown-butter-triple-chocolate-blondies-recipe/