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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Eggs: Vigorously whisk in the whole egg and egg yolk until the mixture becomes very smooth and homogenous.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://tastygenius.com/brown-butter-triple-chocolate-blondies-recipe/