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blondies cut into bars with salt on top and chocolate chips

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 279kcal


  • 12 Tbsp. unsalted butter
  • 1 Tbsp. vanilla bean paste (optional)
  • 2 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 2 cups all purpose-flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 3/4 cup milk chocolate chips
  • flaky sea salt


  • Preheat oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
  • Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Whisk in the vanilla bean paste (if using) and set aside to cool.
  • Whisk together the flour, baking powder and salt in a medium sized bowl.
  • In a large bowl, combine the slightly cooled brown butter and brown sugar.
  • Beat in eggs, one at a time, beating well after each addition.
  • Add in vanilla and stir until combined. Gradually stir in flour mixture. Batter will be quite thick.
  • Spread batter into prepared pan into an even layer. Sprinkle chocolate chips on top and bake for ~23-25 minutes. Edges should look browned and middle slightly underdone (but will continue to cook as it cools).
  • Sprinkle with flaky sea salt on top and once cooled, cut into diagonal bars or squares. Be sure to use a clean, sharp knife and clean the knife in between cuts to get pretty bars!



  • Fold in walnuts, pecans, hazelnuts, dried fruit, white chocolate chips, etc. as desired. 
  • I love baking these blondies for ~23-24 minutes for a chewy, gooey blondie. If you like a more cake-y blondie, baking a few additional minutes. Keep in mind they will continue to bake as they cool in the pan.
  • 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.
  • Choose a high quality vanilla extract. You can also play around with adding in a little almond extract too!
  • Store blondies in an air-tight container at room temperature for up to 3 days, in the fridge for up to a week or freezer for up to 3 months.


Serving: 1bar | Calories: 279kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 221mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 311IU | Calcium: 77mg | Iron: 1mg