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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great
Going to try blondies. Easy recipie to follow and looks great too…
What a great fall treat🤗
Yes they are the perfect treat indeed!
I made these today for a gift and they taste amazing! 😍😍😍 I baked them for the 20 minutes and found them to be raw in the middle and popped them back in the oven for a bit but the bottoms still seem like somewhat raw dough. Tastes fine though. Was wondering whether using an aluminum tray makes a difference because that’s what I did.
All ovens bake differently so baking times are really only a rough guesstimate for when something ‘should’ be about done or done. But always bake until done based on your situation. Different climates, pans, brands of ingredients, etc. effect things.
I use a metal baking pan that I line with foil for easy cleanup.
I made these today for a gift and they taste amazing! 😍😍😍 I baked them for the 20 minutes and found them to be raw in the middle and popped them back in the oven for a bit but the bottoms still seem like somewhat raw dough. Tastes fine though. Was wondering whether using an aluminum tray makes a difference because that’s what I did.
Thank you for the wonderful recipes. Can this recipe be doubled and baked in a 9×13 pan? If so, any difference in baking time?
Doubling and baking in a 9×13 should work fine. I don’t think you’ll really have to make too much of a change with the baking time but just keep an eye on things.
Great, thank you.
Am I reading that right, or does it say 1 tablespoon of vanilla extract? Is that a little too much? I just made them and all I can taste is vanilla :(
1 tbsp = 3 tsp. Use how much ever you are comfortable with.
I made these yesterday and the brown sugar is grainy……..what did I do wrong?
Didn’t whisk it long enough to fully dissolve it; and/or your brown sugar was older and drier and that can make incorporation more difficult.
Thank you for this recipe! I have made these so many times! They are absolutely delicious and the brown butter flavor is an awesome touch. I made them for my parents and a huge batch for a party at my job and everyone devoured them! This recipe is so easy too so I keep going back to it for a quick, but delicious dessert!
Thanks for trying the recipe and I’m glad it’s a go-to staple for you and that everyone loves them!
Your brown butter vanilla cake was life changing. So simple and so delicious. Had to check out the other brown butter recipes on your site. I have these in the over and if the batter is any indication they will be equally amazing. Thanks!
Thanks for trying the cake recipe and I’m glad it came out great for you and was life changing! These are great and hope you enjoy them as much as the cake!
These donuts are amazing! https://www.averiecooks.com/2016/04/banana-bread-donuts-browned-butter-caramel-glaze.html The glaze is adapted from another one I’ve made over the years and soooo good!
https://www.averiecooks.com/2014/10/banana-bread-bars-with-vanilla-bean-browned-butter-glaze.html These bars too and super easy!
I LOVE EVERYTHING ABOUT THESE BLONDIES!