Brown Chocolate Chip Blondies
These brown chocolate chip blondies are delicious cookie bars. They have crispy edges, chewy centers, and lots of chocolate in every bite! They’re a tasty and simple treat for any occasion!
Prep Time: 15 minutes
Cook Time: 35 minutes
Chilling Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 1 cup unsalted brown butter, room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 cup dark chocolate chips
- flaky sea salt, opt for topping
Instructions
- Use a hand or stand mixer to mix together melted brown butter, brown sugar, and granulated sugar until it’s smooth and creamy.
- Add eggs, vanilla, and almond extract, and beat until the mixture is light and fluffy (around 3-5 minutes; it should look lighter in color).
- Mix in flour, baking powder, and salt until everything is well combined. The dough should be wet and sticky.
- Gently fold in dark chocolate chips using a spoon or spatula.
- Cut a piece of parchment paper slightly smaller than the cake pan’s width. Spray the pan with a vegetable oil spray, then place the parchment paper inside, securing it with metal binder clips if needed. This will make it easy to remove the brown butter blondies from the pan after baking.
- Spoon the dough into the pan you prepared and press it down to make an even layer. You can use wet fingers to flatten it out easily. If you like, press some extra chocolate chips on top of the dough.
- Put the pan in the fridge for 15-20 minutes to make the dough a bit firmer before baking.
- While the blondies are chilling, heat the oven to 350°F.
- Bake the blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
- Take the pan out of the oven and let the blondies cool completely in the pan. Then, use the edges of the parchment paper to slide them out.
- Cut into squares and sprinkle with flaky sea salt if you like!
Notes
- To make brown butter, melt unsalted butter on medium heat, stirring often. Watch for brown specs and a nutty smell. Once you see the brown specs, cook for a few seconds more (be careful not to burn it). Take it off the heat, pour it into a bowl, and let it cool in the fridge for about 20 minutes until soft. If you don’t want browned butter, you can use room-temperature butter. Note: For every ½ cup (1 stick or 113g), about 1 tablespoon (14g) will evaporate during cooking. So, add an extra tablespoon before browning or adjust with regular unsalted butter if making a big batch.
- It’s better to slightly undercook blondies than overcook them! Blondies dry out quickly, so be cautious when baking. Bake until a toothpick in the center comes out mostly clean but still a bit gooey. If unsure, take them out, as they’ll firm up while cooling. Note: Larger pans mean less cooking time for the blondies.
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