Brown Butter Chocolate Chip Blondies: Chewy & Golden Tips, FAQ & printable recipe

Tips for success

For the best texture, use a light-colored metal pan rather than a dark nonstick pan, which can cause the edges to overbrown.

If you only have a glass pan, reduce the oven temperature by 25°F (4°C) and check for doneness a few minutes earlier. Let the blondies cool completely before slicing for clean, neat squares; for gooey, melty bites, serve them warm.

To get perfectly even slices, use a sharp chef's knife and wipe it clean between cuts. For an extra indulgent touch, sprinkle a pinch of flaky sea salt on top right after baking. The salt balances the sweetness and enhances the brown butter flavor. Store any leftovers in an airtight container at room temperature for up to four days.

Variations

• Walnut Brown Butter Blondies: Fold in 1/2 cup of toasted chopped walnuts along with the chocolate chips. The nuts add a crunchy texture and a toasty flavor that pairs beautifully with the brown butter.
• White Chocolate Raspberry Blondies: Swap the semi-sweet chips for 1 1/2 cups of white chocolate chips and gently fold in 1/2 cup of fresh raspberries. The tart berries cut through the sweetness and add a pretty pink swirl.
• Salted Caramel Blondies: After spreading the batter in the pan, dollop 1/3 cup of caramel sauce over the top and swirl with a knife. Sprinkle with flaky sea salt before baking for a sweet-and-salty treat.
• Peanut Butter Swirl Blondies: Soften 1/4 cup of peanut butter and drop spoonfuls over the batter, then swirl with a knife. Use creamy peanut butter for the best swirl effect, and reduce the chocolate chips to 1 cup.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving.

Freezer

Wrap individual blondies in plastic wrap and place in a freezer-safe bag for up to 3 months.

Reheat

To reheat, microwave a blondie for 10–15 seconds until warm and chocolate is melty again. Alternatively, warm in a 300°F (150°C) oven for 5 minutes.

Store leftover blondies in an airtight container at room temperature for up to 4 days. Layer them with parchment paper to prevent sticking.

If the blondies are very soft, you can refrigerate them for up to a week, but bring them to room temperature before serving for the best texture. For longer storage, freeze the blondies in a single layer in a freezer-safe bag or container for up to 3 months.

The blondies can be made up to 2 days ahead and stored in an airtight container at room temperature. They also freeze beautifully: wrap individual squares in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds for that fresh-baked taste.

Serving ideas

Serve these blondies warm for the ultimate molten chocolate experience. The contrast between the crisp golden edges and the soft, chewy center is irresistible.

Pair with a scoop of vanilla ice cream or a drizzle of caramel sauce for a decadent dessert. A glass of cold milk is the classic companion, but they also shine alongside coffee or espresso.

For a neat presentation, cut the blondies into squares and arrange on a platter. Dust with confectioners' sugar just before serving if you like, though the blondies are plenty sweet on their own.

They are perfect for picnics, bake sales, or an afternoon treat with tea. The recipe makes 16 generous squares, but they tend to disappear quickly.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Blondies: Chewy & Golden

Prep 10 minCook 20 minTotal 30 minServes 16

Ingredients

• 1/2 cup salted butter (115g)
• 2 tbsp neutral oil
• 1/2 cup brown sugar (100g)
• 1/3 cup granulated sugar (67g)
• 1 large room-temperature egg
• 1 tbsp vanilla bean paste
• 1 1/4 cups all-purpose flour (185g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Melt the salted butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3 to 4 minutes. Watch carefully to prevent burning. Remove from heat and let cool slightly.
2. In a large bowl, combine the browned butter, neutral oil, brown sugar, and granulated sugar. Whisk until well blended. Add the room-temperature egg and vanilla bean paste, and whisk vigorously until the mixture is glossy and thickened, about 1 minute.
3. Sprinkle the all-purpose flour, baking soda, and salt over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
4. Add 1 1/2 cups of semi-sweet chocolate chips to the batter and fold until evenly distributed. The batter will be thick and studded with chocolate.
5. Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Spread the batter evenly into the pan. Press extra chocolate chips on top if desired. Bake for 20 minutes, until the edges are golden and the center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
6. Let the blondies cool in the pan on a wire rack for at least 15 minutes before lifting out and slicing into squares. For clean slices, use a sharp knife and wipe it between cuts. Serve warm for molten chocolate pools.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

260

Protein

3 g

Carbohydrates

32 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.