Brown Butter Blondies

This recipe is what you imagine and hope for every time you bite into a blondie. Crackly top, chewy edges and fudgy middle – just like the best brownies - but with toasty caramel and butterscotch notes from the browned butter and brown sugar and loaded with dark chocolate chips – just like the best chocolate chip cookies.

Course Dessert

Cuisine American

Keyword bar, bittersweet, blondie, browned butter, chocolate chip, semisweet

Prep Time 30

Cook Time 34

Cooling Time 1

Total Time 2 4

Servings

Calories 267kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.9”x13” baking pan
saucepan medium
mixing bowl large
electric mixer
As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups and measuring spoons)

Ingredients

454 g butter unsalted
32 g milk powder
600 g brown sugar
5 large eggs room temperature
30 ml vanilla
10 g sea salt
480 g all-purpose flour
255 g bittersweet chocolate chips
255 g semisweet chocolate chips

US Customary - Metric

Instructions

Preheat your oven to 350° F. Line a 9”x13” baking pan with parchment paper or non-stick foil.
Place the butter and milk powder in a medium saucepan over medium heat, stir constantly until the milk solids are toasted golden brown and the mixture smells nutty, pour into a large mixing bowl.
454 g butter, 32 g milk powder
Add the brown sugar to the mixing bowl and stir to combine and dissolve the sugar. Allow the mixture to cool and then beat until creamy.
600 g brown sugar
Add the eggs 1 at a time, beating after each addition until well combined.
5 large eggs
Add the vanilla and salt and beat until incorporated.
30 ml vanilla, 10 g sea salt
Stir in the flour and chocolate chips just until combined. Spread the batter into the prepared pan
480 g all-purpose flour, 255 g bittersweet chocolate chips, 255 g semisweet chocolate chips
Bake in the preheated oven for ~34 minutes. The edges will be set, there may be some cracks in the top, the center will have a slight wobble. Set aside to cool completely before cutting into 40 small or 24 large bars.

Notes

This recipe is written with a classic chocolate chip mix-in, but feel free to use whatever mix-ins you prefer - experiment with different flavors of baking chips, toffee, nuts, dried fruit (I would avoid fresh fruit as it will add too much liquid to the recipe), etc.
If you don't want to brown the butter (although I strongly recommend that you do!), you can use regular butter, but you will need to reduce it to 397g, or 1 3/4 cups, to account for the increased amount of water present in the butter when it is not browned. You'll also omit the milk powder.
You cannot use the toothpick test to determine if these blondies are done baking, if a toothpick comes out clean you have over baked them. Look for the visual cues mentioned in the recipe and trust that they will set properly as they cool.

Nutrition