Brown Butter Chocolate Chip Blondies Tips, FAQ & printable recipe

Tips for success

For perfectly clean slices, use a sharp chef's knife and wipe it between cuts.

For the most molten chocolate, serve the blondies warm — you can reheat individual squares in the microwave for 10 to 15 seconds. If you prefer a firmer, chewier texture, let them cool completely before cutting.

The brown butter can be made ahead and stored in the refrigerator for up to a week. When ready to use, melt it gently over low heat before mixing with the other wet ingredients. This saves time on busy days while still delivering the deep, nutty flavor.

Variations

• Nutty Blondies: Fold 1/2 cup of toasted walnuts or pecans into the batter along with the chocolate chips. The nuts add crunch and complement the brown butter flavor beautifully.
• White Chocolate Raspberry: Swap the chocolate chips for white chocolate chips and fold in 1/2 cup of fresh raspberries. The tart berries balance the sweetness of the white chocolate.
• Salted Caramel Swirl: Before baking, dollop 1/4 cup of caramel sauce over the batter and swirl with a knife. Sprinkle flaky sea salt on top for a sweet-and-salty finish.
• Peanut Butter Swirl: Soften 1/4 cup of peanut butter and drop spoonfuls over the batter. Swirl with a knife to create marbled ribbons. Use peanut butter chips instead of chocolate for a double hit.

Storage and make-ahead

Fridge

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

Freezer

Wrap cooled blondies tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave.

Reheat

Reheat individual squares in the microwave for 10-15 seconds, or in a 300°F oven for 5 minutes.

Store leftover blondies in an airtight container at room temperature for up to 3 days. They will firm up as they sit, but the chocolate will still be soft.

For longer storage, refrigerate for up to a week — bring to room temperature or warm slightly before serving.

The batter can be made ahead and refrigerated for up to 24 hours. Let it come to room temperature for 30 minutes before spreading in the pan and baking. Baked blondies can also be made a day ahead and stored covered at room temperature.

Serving ideas

Serve the blondies warm for the full molten chocolate effect. A scoop of vanilla ice cream or a drizzle of caramel sauce would be lovely, but they are equally delicious on their own.

Cut into 16 squares for a generous dessert, or into smaller pieces for a bite-size treat.

For a more indulgent presentation, warm the blondies in the oven for a few minutes and serve with cold milk or coffee.

The contrast of warm, gooey chocolate and a cool beverage is classic. These bars also make a great addition to a dessert platter or picnic.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Blondies

Prep 10 minCook 20 minTotal 30 minServes 16

Ingredients

• 1/2 cup salted butter
• 2 tbsp neutral oil
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1 large egg, room temperature
• 1 tbsp vanilla bean paste
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips

Instructions

1. Melt the salted butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter foams and then turns golden brown with a nutty aroma. Remove from the heat immediately and pour into a large mixing bowl to stop the cooking.
2. To the warm brown butter, whisk in the neutral oil, brown sugar, and granulated sugar until the mixture is smooth and glossy. Beat in the room-temperature egg and vanilla bean paste, whisking vigorously until the mixture thickens and lightens slightly.
3. Sprinkle the all-purpose flour, baking powder, and salt over the wet mixture. Gently fold with a rubber spatula until just combined — a few streaks of flour are fine. Fold in 3/4 cup of the chocolate chips, reserving the rest for the top.
4. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides. Spread the batter evenly into the pan, smoothing the top with a spatula. Press the remaining chocolate chips onto the surface.
5. Bake in a preheated 350°F (175°C) oven for 20 minutes, until the edges are golden and the center is set but still soft. The top should be shiny and slightly cracked. Remove from the oven and let cool in the pan on a wire rack for at least 10 minutes before slicing.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

28 g

Fat

12 g

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