Introduction

Brown Butter Triple Chocolate Blondies are a decadent twist on classic blondies, featuring rich browned butter and three types of chocolate for intense flavor and gooey texture. These bars offer the perfect balance of sweet and nutty, making them an irresistible treat for chocolate lovers.

Brown Butter Triple Chocolate Blondies Recipe - Recipe Image

Ingredients

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
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
Flaky sea salt, for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8 by 8-inch metal pan with foil or parchment paper, allowing an overhang for easy removal, and lightly spray with nonstick cooking spray.
Step 2: In a medium stainless steel sauté pan over medium heat, melt the butter. It will foam and make crackling noises. Stir occasionally until it smells nutty and brown bits form and turn amber. Remove from heat and pour into a large mixing bowl, scraping in the browned bits.
Step 3: Whisk the dark brown sugar and granulated sugar into the hot butter until combined. Add the milk and vanilla extract and whisk again. Let the mixture cool until just warm to prevent the eggs from scrambling.
Step 4: Whisk in the egg and egg yolk vigorously until the batter is very smooth.
Step 5: Using a rubber spatula, fold in the flour, sea salt, and baking powder until just combined. Stir in all the chocolate chips, reserving about ¼ cup (43 grams) for topping.
Step 6: Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top, pressing them lightly into the batter.
Step 7: Bake for about 25 minutes for gooier blondies—edges should be lightly golden and center slightly jiggly. For firmer blondies, bake for about 27 minutes until edges are deeper golden and center is set.
Step 8: If baking in a glass or ceramic pan, add at least 5 extra minutes to the baking time to ensure proper cooking.
Step 9: Cool the blondies completely in the pan placed on a wire rack before slicing and serving.

Tips & Variations

Use a combination of your favorite chocolate chips or chunks to customize the flavor and texture.
Sprinkle flaky sea salt on top before baking to enhance the chocolate’s richness and add a subtle crunch.
For a nutty twist, add chopped toasted pecans or walnuts to the batter.
If you prefer a dairy-free version, substitute butter with a plant-based alternative and use dairy-free chocolate chips.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. To enjoy them warm, reheat individual slices briefly in the microwave for about 10–15 seconds. Blondies can also be frozen for up to one month; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added sea salt in the recipe to avoid over-salting the blondies.

How do I know when the blondies are done baking?

The edges should be golden brown and set, while the center should still have a slight jiggle for gooier blondies. The residual heat will finish cooking the center as they cool.

Brown Butter Triple Chocolate Blondies Recipe

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★★★★★

4.9 from 143 reviews

Decadent Brown Butter Triple Chocolate Blondies featuring a rich, nutty browned butter base combined with three types of chocolate chips for an intensely chocolaty and chewy treat. These blondies are perfect for baking enthusiasts looking for a luscious dessert with a perfect balance of sweetness and depth.

Author: Elias
Prep Time: 10 minutes
Cook Time: 25-27 minutes
Total Time: 35-37 minutes
Yield: 16 blondies (2-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Butter Mixture

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

Wet Ingredients

1 large egg plus 1 egg yolk

Dry Ingredients

1 ½ cups (191 grams) all-purpose flour
¾ teaspoon fine sea salt
¼ teaspoon baking powder

Chocolate Chips

½ cup (85 grams) milk chocolate chips
½ cup (85 grams) semisweet chocolate chips
½ cup (85 grams) bittersweet chocolate chips
Flaky sea salt, for sprinkling

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8 by 8-inch metal baking pan with foil or parchment paper, leaving an overhang for easy removal, and spray it with nonstick cooking spray for easy release.
Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Continue cooking, stirring occasionally, until it becomes foamy with crackling and popping sounds, and the brown bits form at the bottom. Once the butter turns a nutty amber color and releases a rich aroma, remove it from heat and pour it into a large mixing bowl, scraping in all the browned bits.
Add Sugars and Flavorings: Whisk in the dark brown sugar and granulated sugar until combined. Add the milk and vanilla extract, whisking until smooth. Allow the mixture to cool until it is just warm to prevent scrambling the eggs.
Incorporate Eggs: Vigorously whisk in the whole egg and egg yolk until the mixture becomes very smooth and homogenous.
Add Dry Ingredients and Chocolate Chips: Using a rubber spatula, gently stir in the all-purpose flour, fine sea salt, and baking powder until combined. Fold in all but about ¼ cup (43 grams) of the combined three types of chocolate chips, reserving these for topping.
Transfer Batter and Add Topping: Evenly spread the batter into the prepared baking pan. Sprinkle the reserved chocolate chips over the top, pressing them slightly into the batter to adhere.
Bake: Bake in the preheated oven. For gooier blondies, bake until the edges are lightly golden and the center jiggles slightly, about 25 minutes. For firmer blondies, bake until the edges are a deeper golden and the center is fully set, about 27 minutes. Note that if using a glass or ceramic pan, baking time may need to be extended by about 5 minutes.
Cool and Serve: Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely before slicing along the foil or parchment overhang and serving.
Storage: Store blondies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

Using a metal baking pan provides more even heat and better browning; if using glass or ceramic, extend baking time by 5 minutes.
Allow the browned butter mixture to cool slightly before adding eggs to prevent scrambling.
Flaky sea salt sprinkled on top enhances the richness and adds a pleasant texture contrast.
The triple chocolate chips provide a complex, balanced chocolate flavor combining milk, semisweet, and bittersweet varieties.
For gooier blondies, bake less; for a firmer texture, bake a little longer.

Keywords: brown butter blondies, triple chocolate blondies, chocolate chip blondies, chewy blondies recipe, easy dessert, chocolate dessert