Brown Butter Triple Chocolate Blondies Recipe
Introduction
These Brown Butter Triple Chocolate Blondies are rich, chewy, and packed with three types of chocolate for an irresistible treat. The nutty brown butter adds a deep, complex flavor that elevates every bite. Perfect for chocolate lovers looking for something a little different from traditional brownies.
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
- Step 1: Preheat the oven to 350°F (175°C). Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal, and spray with nonstick cooking spray.
- Step 2: In a medium stainless steel sauté pan over medium heat, melt the butter. It will foam and make cracking and popping noises. Stir occasionally and cook until the butter smells nutty and brown bits form on the bottom. When the bits are amber, remove from heat and pour into a large mixing bowl, scraping in the browned bits.
- Step 3: Add both sugars to the hot brown butter and whisk until combined. Whisk in the milk and vanilla extract. Let the mixture cool until just warm to avoid scrambling the eggs in the next step.
- Step 4: Vigorously whisk in the large egg and egg yolk until the batter is very smooth.
- Step 5: Using a rubber spatula, gently fold in the flour, salt, and baking powder. Stir in all the chocolate chips, reserving about ¼ cup (43 grams) for topping.
- Step 6: Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top and press them lightly into the batter.
- Step 7: Bake for about 25 minutes for gooier blondies, until the edges are lightly golden but the center still jiggles slightly. For firmer blondies, bake about 27 minutes until edges are deeper golden and the center is set.
- Step 8: If using a glass or ceramic pan, increase the baking time by at least 5 minutes to ensure the blondies cook through.
- Step 9: Remove from the oven and place the pan on a wire rack. Let cool completely before slicing and serving. Sprinkle with flaky sea salt if desired.
Tips & Variations
- Use room-temperature eggs for easier incorporation and a smoother batter.
- Swap out one type of chocolate chip for chopped nuts like pecans or walnuts for added crunch.
- For a dairy-free version, substitute the butter with coconut oil and use dairy-free chocolate chips.
- Pressing some of the reserved chocolate chips on top before baking adds extra chocolatey pockets and visual appeal.
Storage
Store the blondies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week, allowing them to come to room temperature before serving. Reheat gently in the microwave if desired for a warm, gooey treat.
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 to avoid making the blondies too salty.
Why do I brown the butter?
Browning the butter develops a rich, nutty flavor that adds depth and complexity to the blondies, enhancing the chocolate and caramel notes.
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Brown Butter Triple Chocolate Blondies Recipe
- Total Time: 40-42 minutes
- Yield: 16 servings 1x
Description
Indulge in these rich and decadent Brown Butter Triple Chocolate Blondies, featuring a nutty brown butter base combined with three types of chocolate chips for the ultimate chocolate lover’s dessert. Perfectly chewy with gooey centers and a sprinkling of flaky sea salt, these blondies are a delightful twist on a classic treat.
Ingredients
Scale
Wet Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- 1 tablespoon milk (any kind)
- 2 teaspoons vanilla extract
- 1 large egg plus 1 egg yolk
Dry Ingredients
- 1 cup (200 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 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
Topping
- 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 to easily lift the blondies out. Spray the lining with nonstick cooking spray to ensure easy release.
- Browning the Butter: In a medium stainless steel sauté pan over medium heat, melt the unsalted butter. Stir occasionally as it foams and starts to crackle and pop. Continue cooking until the butter emits a nutty aroma and amber brown bits form on the bottom of the pan. Remove from heat and immediately pour the browned butter into a large mixing bowl, scraping all the browned bits from the pan into the bowl.
- Mix Sugars and Flavorings: While the butter is still warm, whisk in the dark brown sugar and granulated sugar until fully combined. Add the milk and vanilla extract, stirring them in well. Allow the mixture to cool until it is just warm to the touch, which prevents the eggs from scrambling in the next step.
- Add Eggs: Vigorously whisk in the whole egg and the egg yolk until the mixture is very smooth and glossy, ensuring the batter is well combined.
- Fold in Dry Ingredients and Chocolate Chips: Using a rubber spatula, gently fold in the all-purpose flour, fine sea salt, and baking powder until just incorporated. Then stir in the milk, semisweet, and bittersweet chocolate chips, reserving approximately ¼ cup (43 grams) of the combined chips to sprinkle on top of the batter.
- Transfer Batter to Pan and Add Toppings: Spread the batter evenly into the prepared baking pan. Sprinkle the reserved chocolate chips over the top and gently press them into the surface of the batter. Sprinkle with flaky sea salt to enhance the flavors.
- Bake: Bake in the preheated oven. For gooier blondies, bake for about 25 minutes, until the edges are lightly golden and the center still has a slight jiggle when gently shaken. For a firmer texture, bake about 27 minutes until the edges deepen in golden color and the center is set.
- Note on Pan Types: If using a glass or ceramic baking pan instead of metal, increase the baking time by at least 5 minutes, as these materials generally cook more slowly.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack. Let the blondies cool completely in the pan before lifting them out using the foil or parchment overhang. Once cooled, slice into squares and serve.
- Storage: Store leftover blondies in an airtight container at room temperature for up to 3 days, maintaining their chewy texture and moistness.
Notes
- Brown butter adds a rich, nutty flavor to the blondies that elevates their taste.
- Using three types of chocolate chips provides a complex, layered chocolate experience.
- Sprinkling flaky sea salt on top balances the sweetness with a subtle savory touch.
- Ensure the butter mixture cools before adding eggs to prevent scrambling.
- Adjust baking time according to your preferred blondie texture: slightly underbake for gooier centers.
- Metal pans conduct heat more efficiently than glass or ceramic pans, which may require longer baking times.
- Prep Time: 15 minutes
- Cook Time: 25-27 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: brown butter blondies, triple chocolate blondies, chocolate chips dessert, rich blondie recipe, easy baked blondies
