The Best Chocolate Chip Blondies That Melt in Your Mouth
These chocolate chip blondies are buttery, soft, and loaded with chocolate. One bite and you’ll be hooked. 🍫✨
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
- For brown butter, melt unsalted butter over medium heat, stirring occasionally. Once you see golden brown specks and smell a nutty aroma, let it cook just a few seconds more, then remove from the heat immediately to avoid burning. Pour into a bowl and chill for about 20 minutes until softened. If you prefer, you can use regular room temperature butter instead. Keep in mind that about 1 tablespoon is lost per ½ cup during browning, so add a little extra or adjust as needed.
- When baking blondies, it is better to take them out slightly underdone than overbake them. They should be set with a toothpick coming out mostly clean but still a little gooey in the center. They will firm up as they cool. Also note, thinner batter in larger pans will bake more quickly.