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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Eggs: Vigorously whisk in the whole egg and egg yolk until the mixture is very smooth and homogenous.
- 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.
- 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.
- 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.
- 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.
- 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
