Brown Butter Triple Chocolate Blondies Recipe

Introduction

These Brown Butter Triple Chocolate Blondies are a decadent twist on a classic treat. Rich browned butter combines with three types of chocolate chips to create irresistible layers of flavor and texture. Perfect for satisfying any sweet tooth.

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

1. Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.
2. Step 2: In a medium stainless steel sauté pan over medium heat, melt the butter. It will become foamy with cracking and popping sounds. Stir occasionally until it smells nutty and brown bits form at the bottom. When the bits turn amber, remove from heat and pour into a large bowl, scraping in the brown bits.
3. Step 3: Add both sugars to the hot butter and whisk until combined. Whisk in the milk and vanilla. Let the mixture cool until just warm to prevent scrambling the eggs.
4. Step 4: Whisk in the egg and egg yolk vigorously until very smooth.
5. Step 5: Using a rubber spatula, stir in the flour, salt, and baking powder. Fold in all the chocolate chips, reserving about ¼ cup (43 grams) to sprinkle on top.
6. Step 6: Spread the batter evenly into the prepared pan. Sprinkle the reserved chips on top, pressing them slightly into the batter.
7. Step 7: Bake for about 25 minutes for gooier blondies, until the edges are lightly golden and the center jiggles slightly. For firmer blondies, bake about 27 minutes until edges are deeper golden and the center is set.
8. Step 8: If using a glass or ceramic pan, add at least 5 minutes to the baking time.
9. Step 9: Place the pan on a wire rack and let cool completely before slicing and serving.

Tips & Variations

• Use a metal pan for more even baking and browning; glass or ceramic pans may require longer bake times.
• Try substituting white chocolate chips for one of the chocolate types for a sweeter variation.
• For extra richness, add a teaspoon of espresso powder to intensify the chocolate flavor.
• Press a sprinkle of flaky sea salt on top before baking to balance sweetness with a subtle crunch.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage—wrap tightly and thaw before serving. To reheat, warm gently in a microwave or oven for a few seconds to bring back softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

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

Why brown the butter?

Brown butter adds a nutty, deeper flavor that enhances the richness of the blondies and complements the chocolate chips beautifully.

Brown Butter Triple Chocolate Blondies Recipe

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★★★★★

4.8 from 115 reviews

• Author: Aiden
• Total Time: 35-37 minutes
• Yield: 16 blondie squares 1x

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Description

Indulge in rich, nutty flavors with these Brown Butter Triple Chocolate Blondies. Brown butter adds a deep, caramelized flavor to a classic blondie base, loaded with milk, semisweet, and bittersweet chocolate chips for an irresistible triple chocolate treat. Perfectly fudgy with a crisp edge, these blondies are ideal for chocolate lovers seeking a comforting dessert with a gourmet twist.

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Ingredients

Scale 1x2x3x

Brown Butter Base

• 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

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*

Finishing

• Flaky sea salt (for sprinkling)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with foil or parchment paper, leaving an overhang on the sides for easy removal. Spray the lined pan with nonstick cooking spray to prevent sticking.
2. Brown the Butter: In a medium stainless steel sauté pan over medium heat, melt the butter. Stir occasionally as it foams and makes popping sounds. Continue cooking until the butter develops a nutty aroma and amber brown bits form at the bottom. Once browned, remove from heat and transfer the butter (including the brown bits) into a large mixing bowl.
3. Mix Sugars and Flavorings: Add both the dark brown and granulated sugars to the warm brown butter. Whisk well until combined. Next, whisk in the milk and vanilla extract. Allow this mixture to cool until just warm to prevent cooking the eggs in the next step.
4. Add Eggs: Vigorously whisk in the whole egg and egg yolk until the mixture is very smooth and homogenous.
5. Incorporate Dry Ingredients and Chocolate: Using a rubber spatula, gently fold in the all-purpose flour, sea salt, and baking powder until just combined. Then fold in all the chocolate chips, reserving about ¼ cup total (43 grams) to sprinkle on top.
6. Spread Batter and Top: Evenly spread the batter into your prepared pan. Sprinkle the reserved chocolate chips on top, gently pressing them into the batter so they stick.
7. Bake: Bake the blondies for 25 minutes for a gooier center with lightly golden edges, or up to 27 minutes for a firmer texture with deeper golden edges. When baking in glass or ceramic pans, add at least 5 extra minutes to the baking time.
8. Cool and Serve: Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely before using the foil or parchment overhang to lift them out. Sprinkle flaky sea salt over the top if desired before slicing and serving.
9. Store: Store leftover blondies in an airtight container at room temperature for up to 3 days to maintain freshness.

Notes

• Using a metal pan helps achieve optimal baking times and edges; glass or ceramic pans may require 5 additional minutes.
• For extra flavor, sprinkle flaky sea salt on top before baking or just after removing from oven.
• Ensure the brown butter is cooled to warm before adding eggs to prevent scrambling.
• Feel free to customize the mix of chocolate chips to your taste preference.
• These blondies keep well for up to 3 days at room temperature in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 25-27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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