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Side view of three stacked blondie bars on a wooden board with parchment paper. The blondies are thick, golden, and studded with large chocolate chunks, with a bottle of milk in the soft-focus background.
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Brown Butter Chocolate Chip Blondies

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!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 20 minutes
Total Time 1 hour
Servings 16 bars
Calories 307kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup unsalted butter browned and cooled for ~10 mins
  • 1 Tbsp. vanilla bean paste optional
  • 3/4 cup dark brown sugar packed
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp. vanilla extract
  • 1 3/4 cups all purpose-flour spooned & leveled
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup semisweet chocolate chips plus more for garnish
  • flaky sea salt for garnish
US Customary - Metric

Instructions

  • 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
    A hand uses a whisk to stir warm brown butter and vanilla bean paste in a white mixing bowl on a marble surface.
  • 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
    Dry ingredients, including flour, baking powder, and salt, being whisked together in a white bowl by hand.
  • 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
    Side-by-side images showing brown butter, granulated sugar, and brown sugar in a bowl on the left, and those ingredients being whisked together on the right.
  • Add eggs and vanilla: whisk in the eggs and vanilla extract until smooth.
    2 large eggs, 2 tsp. vanilla extract
    Split image showing two eggs and vanilla added to the sugar-butter mixture on the left, and the fully whisked, glossy batter on the right.
  • Fold in dry ingredients: use a rubber spatula to fold in the dry ingredients until most of the flour is incorporated.
    Side-by-side images: the left shows flour being added to the wet blondie batter, and the right shows the dough being gently mixed with a spatula.
  • Add chocolate chips: fold in the chocolate chips. YUM.
    Two-panel image showing chocolate chips being poured into the dough on the left, and the completed blondie dough with chips evenly mixed on the right.
  • Spread in pan: Spread batter into prepared pan into an even layer. Sprinkle chocolate chips on top.
    Side-by-side images of thick blondie batter being spread into a parchment-lined metal baking pan on the left, and the pan fully smoothed out and ready for baking on the right.
  • Bake: pour batter into prepared quarter sheet pan, garlish the tops with more chocolate chips, and 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.
    Freshly baked tray of golden brown blondies in a rectangular pan, studded with chocolate chips and sprinkled with flaky sea salt.
  • Cool then slice: cool for ~15-30 minutes, garnish with flaky sea salt, then slice into the blondies. ENJOY!
    flaky sea salt
    Two-part image: the left shows a close-up of the golden, crinkly blondie top with melty chocolate chips and salt; the right shows a sliced pan of blondies with a knife and a hand lifting one square piece.

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.

Nutrition

Serving: 1bar | Calories: 307kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 183mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 394IU | Calcium: 52mg | Iron: 2mg