Rich, chewy, and packed with deep caramel flavor, these Brown Butter Chocolate Chip Blondies are nutty, buttery, and loaded with dark chocolate. Crisp edges, soft center, and that intense brown butter aroma make them next-level.
Important Note
In the video, you’ll see me using only one egg and smaller ingredient amounts.
That’s because I initially made a single batch, but I quickly realized it was too little for the pan.
So for the final result (and the correct texture), I doubled the recipe.
The ingredient list below reflects the correct, full batch.
Ingredient Notes
• Brown Butter – gives a deep, nutty, almost caramel-like flavor. Let it cool before mixing.
• Brown Sugar – adds moisture and chewiness.
• Granulated Sugar – helps create those slightly crisp edges.
• Eggs – provide structure and richness.
• Vanilla – enhances the brown butter flavor.
• Chocolate Chunks – create melty chocolate pockets throughout.
Pro Tips for Perfect Blondies
Watch your pan size – if you use a larger pan than 23×23 cm, the blondies will be thinner and may need a few minutes less baking time.
Smaller pan = longer baking – if you use a smaller pan, the batter will be thicker and may need a few extra minutes in the oven.
Cover with foil if needed – if the top gets too dark before the center is set, loosely cover with aluminum foil and continue baking.
Don’t overbake – the center should look slightly soft when you remove it. They will continue setting while cooling.
Cool before slicing – this gives you clean edges and the perfect chewy texture.
Ingredients
• 190 g unsalted butter, browned and cooled
• 110 g granulated sugar
• 140 g light brown sugar
• 2 large eggs
• 2 tbsp vanilla extract
• 280 g all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp salt
• 300 g milk chocolate chips or chunks
Instructions
Brown the Butter
Melt the butter in a saucepan over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Make the Batter
In a bowl, combine browned butter with granulated sugar and brown sugar. Add eggs and vanilla extract. Mix until smooth and glossy. In a separate bowl, combine flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chocolate chips.
Bake
Preheat oven to 175°C (top & bottom heat).
Line a 23×23 cm baking pan with parchment paper. Spread the batter evenly into the pan. Bake for about 35 minutes, until the edges are golden and the center is just set. Do not overbake, they will continue setting while cooling. Let cool before slicing for clean cuts.
Pan Size Adjustment
If you use a 20×20 cm pan, reduce the ingredients by approximately 40% for the same thickness and texture.
40% Reduced Version (For 20×20 cm Pan)
This keeps the same thickness and texture when using the regular brownie pan.
Ingredients
• 115 g unsalted butter, browned and cooled
• 65 g granulated sugar
• 85 g light brown sugar
• 1 large egg
• 1 tbsp vanilla extract
• 170 g all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1¼ tsp salt
• 150 g milk chocolate chips or chunks
Baking Time
Bake at 175°C for about 24–28 minutes, depending on your oven. If the top browns too quickly, loosely cover with foil.
BROWN BUTTER CHOCOLATE CHIP BLONDIES
Zutaten
Method
- If you use a 20×20 cm pan, reduce the ingredients by approximately 40% for the same thickness and texture.
- Melt the butter in a saucepan over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
- In a bowl, combine browned butter with granulated sugar and brown sugar. Add eggs and vanilla extract. Mix until smooth and glossy. In a separate bowl, combine flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the chocolate chips.
- Preheat oven to 175°C (top & bottom heat).Line a 23×23 cm baking pan with parchment paper. Spread the batter evenly into the pan. Bake for about 35 minutes, until the edges are golden and the center is just set. Do not overbake, they will continue setting while cooling. Let cool before slicing for clean cuts.
