These Chocolate Chip Blondies are so easy to make, thin and chewy, buttery and soft in the middle and they have the best crinkly tops and edges. The brown butter adds an addictively delicious toasted flavor; you won't believe how rich and flavorful they are!
Prep and preheat: line a quarter sheet pan (I use this one) with parchment paper and preheat the oven to 350°F. (If you prefer thicker blondies, I recommend using an 8x8 or 9x9 inch pan. See this section of the blog post for a comparison.)
Brown the butter: For a detailed tutorial, see this post on how to brown butter. Pour the butter in a large mixing bowl and allow the butter to cool slightly, ~10-15 minutes. Whisk in the vanilla bean paste, if using.
1 cup unsalted butter, 1 Tbsp. vanilla bean paste
Dry ingredients: whisk together the dry ingredients in a medium-sized mixing bowl and set aside.
1 3/4 cups all purpose-flour, 1 1/2 tsp. baking powder, 1 tsp. salt
Whisk in the sugars: Add both sugars to the slightly cooled brown butter and whisk until incorporated. It will look sandy, just make sure all large brown sugar clumps are broken up.
3/4 cup dark brown sugar, 3/4 cup granulated sugar
Add eggs and vanilla: whisk in the eggs and vanilla extract until smooth.
2 large eggs, 2 tsp. vanilla extract
Fold in dry ingredients: use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated.
Add chocolate chips: fold in the chocolate chips. YUM.
Spread in pan: Spread batter into prepared pan into an even layer. Sprinkle chocolate chips on top.
Bake: bake for ~17-20 minutes (do not over bake). It’s going to seem like they are underbaked, but they’ll continue to cook in the pan once removed from the oven.
Cool then slice: cool for ~15-30 minutes, garnish with flaky sea salt, then slice into the blondies. ENJOY!
flaky sea salt
Video
Notes
Fold in walnuts, pecans, hazelnuts, dried fruit, white chocolate chips, etc. as desired.
Choose a high quality vanilla extract. You can also play around with adding in a little almond extract too!
Be sure to line the pan with a parchment paper sling so it's easy to remove the bars when you're ready to cut.
If you prefer thicker blondies, use an 8x8 or 9x9 pan and bake for 23-25 minutes. Make sure to still line the pan with a parchment paper sling.
Store blondies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week or freezer for up to 3 months.