It’s been over 3 years since I’ve blogged about a recipe with browned butter.
I was craving that rich, deep, almost nutty flavor that it lends and knew it would be perfect in a pan of blondies.
For these very soft, gooey, slightly chewy, brown buttery blondies that are loaded with chocolate chips, I called upon my trusty blondie base.
When I want an easy, fuss-free, one-bowl, no-mixer recipe that I know everyone will love, it’s my go-to. With 25+ versions and counting, it never lets me down.
It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, add 1 stick butter that’s been browned, whisk in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, 1 cup flour. For this version there’s 1 cup chocolate chips.
These are some of the best blondies I’ve made in ages. The tender dough with rich browned butter flavor, a crackly top almost like brownies have, and the melted chocolate chips is an irresistible combination.
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Browned Butter Chocolate Chip Blondies
Ingredients
- ½ cup unsalted butter, browned
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 scant cup all-purpose flour, I used 1 cup minus 2 tablespoons
- ½ teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large skillet add the butter and heat over medium heat to melt, stirring nearly continuously or swirling the pan. Butter will melt, foam, turn clear, golden, turn brown, and then will smell nutty. As soon at the butter begins to turn brown and there are a few brown specks (but not black), take the pan off the heat, pour butter into a large bowl, and continue to stir for about 1 minute, to ensure carryover heat doesn’t continue to cook and subsequently burn the already browned butter. Set aside to cool for 10 minutes so you don’t scramble the egg.
- Add the egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour, salt, and stir until just combined, don’t overmix.
- Add the chocolate chips and stir to combine.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula, and bake for about 20 minutes, or until top is set in center and done; don’t overbake. Blondies firm up as they cool. A toothpick test is unreliable because you will likely hit melted chocolate but if you hit a patch of dough, the toothpick should come out clean, or with a few moist crumbs, but no batter. Place pan on a wire rack to cool for at least 1 hour before slicing and serving. Blondies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Also I really need to try browned butter next time in my bars!!
Averie-your blondie recipes are my absolute FAVORITE!! Just wanted to let you know :) Keep up all the great baking and the photos you are AMAZING.
Thanks so much! :)
These look so yummy, I’m going to save this recipe! I didn’t even know browned butter was a thing!
Aleeha xXx
Browned butter makes everything better!! Â I feel like these blondies are going to easily be one of my favorites!!
So me and my sis are craving these and ran down the stairs to make them only to find out that we don’t have brown sugar… Yikes! We can’t substitute white sugar for it can we? >.<
I've tried other recipes of yours including some with browned butter abs they are all amazing! Thank you for sharing your talent with us! :)
No unfortunately white sugar won’t give you the flavor or the texture that’s needed for these to come out right. Make a quick trip to the store :)
Do you think it would be fine to substitute the chocolate chips for Mini Eggs to make it Easter themed?
Some of those eggs melt into puddles of nothing, some don’t. All depends on the kind of chocolate if it’s going to hold up to a hot oven.
Browned butter does amazing things to anything sweet
I’m currently feeling very out of the loop because I’ve never tried a blondie before! I already know with certainty that I would love these though, there are literally no words to describe how good these look.Â
I love brown butter, and with the brown sugar, they look perfect!
Have you ever made a You-Tube on how to brown butter????
No I have not but I’m sure plenty of others have! Also if you google for step by step pictures of it, I know that exists. It just happens so fast there’s no way I could pause to grab my camera every 10 seconds!
I can drink brown butter so I know these are the best!
The last blondies you posted that are cinnamon, and the Milky Way ones that I keep pinning, I want those :)
THREE YEARS?!?! Â How is that even possible?!?!
I’ve never browned butter–shameful, I know! Â I think it has to do with my innate laziness. Â I think I need to bump up my game to experience this deliciousness! Â
It takes less than 5 minutes and it’s the BEST flavor EVER! You have to try it!
Whoa! Can you send a few batches to Telluride, pretty please?!
I can’t keep up with you because you’re usually jet-setting in the Swiss Alps or some amazing European destination! Bring me with :) xo
Browned butter does amazing things to anything sweet… and there is no substitution for that distinct flavor. These sound great–classic blondies with a little extra sophisitication!
No substitution for that flavor, at all! Now that I remember how good it is, I’ve had to make other desserts with it!
I made blondies for today, too! So your amazing pics are making me head straight for them. Love that we’re in sync today, chica!
Love that we’re in sync too! :) Your blondies look great and sorry you had the flu last week!