Soft, chewy, and bursting with flavor, these Brown Butter Chocolate Chunk Blondies are filled with pools of chocolate, nutty flavor, and have a fudgy texture.
I have always been so intrigued by the concept of blondies that it took me years to even make one. I could never figure out the obsession over blondies. It's not a brownie, and not a cookie, but something in between? What? So when I finally tried one, I completely understood! They're basically cookie bars in brownie form. Sort of. These Brown Butter Chocolate Chunk Blondies hit every sweet and chocolatey spot for which my heart yearns!
Why You'll Love This Recipe
- Gooey & Chewy: The Blondies are filled with pools of melted chocolate and they have a fudgy-like texture similar to a brownie!
- Not Overly Sweet: Only using brown sugar and no granulated sugar gives a chewy texture, but without too much sweetness.
- Quick & Easy: Aside from the brown butter, this entire recipe is made in one bowl, and bakes up in less than 25 minutes!
- No leavenings: This recipe uses no baking powder or baking soda, and because of that, we achieve more chewy goodness without the cake-like blondies you'll find in other recipes
Ingredients You'll Need
This recipe uses basic blondie ingredients, but together with the right measurements they make the perfect blondie recipe.
- Butter: For this recipe, I use brown butter, which is melting the butter, than continuing to cook it to brown. This gives the blondies a rich and nutty flavor.
- Brown sugar: This recipe uses all brown sugar, which cuts down on the sweetness a little, but it also gives the blondies more of a chew.
- Eggs: I use one whole egg and one egg yolk.
- Vanilla extract: 2 whole teaspoons add a lot more flavor!
- Salt: balances out the sweetness and adds more flavor.
- Espresso powder: I love using espresso in chocolate treats because it enhances the chocolate flavor.
- Flour: All purpose flour works best with this recipe.
- Semi-sweet chocolate: I use 70% dark lindt chopped chocolate for this recipe. It's pretty interchangeable with semi-sweet chocolate. Feel free to use any brand, even chocolate chips.
- Milk chocolate: I like to add milk chocolate along with the semi-sweet to give it an extra flavor and a little more sweetness.
See recipe card for quantities.
How to Make Brown Butter Chocolate Chunk Blondies
Steps to Make Brown Butter
- Melt butter in a medium sauce pan on medium heat.
- Stir the butter to make sure it melts evenly.
- Once the butter is completely melted, it will start to foam up.
- Continue stirring the butter.
- As it cooks, it will start to change into a deeper color.
- This could take 6-8 minutes.
- You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan.
- Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
- The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
Steps to make Blondies
Mix the Batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the salt and espresso powder and mix. Then add the flour and mix until incorporated. Lastly, add the chocolates and mix until completely combined.
Bake the Blondies: Pour the batter into the prepared baking pan and bake for 20-25 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't overbake.
I've made this recipe a few times, so if you can, try to stick to the recipe before changing things up. However, there are a few things you can do:
- Espresso: If you're not a fan of espresso or don't have any on hand, you can skip this ingredient. It won't make or break the recipe.
- Chocolate: You can switch up the chocolate and use all chopped chocolate or all chocolate chips. You can even use all semi-sweet instead of a mixture. But don't use all DARK chocolate because this blondie really isn't that sweet, so if you take away the added sweetness from the chocolate, the blondies will come out a little flat.
Variations to Try
These Brown Butter Chocolate Chunk Blondies are delicious as is, but if you'd like to jazz them up some more, you can add any kind of mix ins like nuts or chocolate candies. Experiment and see what you like!
How to Store Blondies
Once baked up, they will do quite well at room temperature. Store them in an airtight container for 4-5 days.
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of overmixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the blondies at 20 minutes to ensure you don't over bake. You want to make sure you end up with chewy and gooey centers!
Frequently Asked Questions (FAQs)
Brown butter instead of regular or melted butter creates a deep and nutty flavor that gives off notes of caramel.
To achieve a gooey blondie, this recipe uses an extra egg yolk, brown butter, chocolate chunks, and no leavening agents (to avoid cakey texture).
Other Recipes You Might Like
- Biscoff Blondies
- Brown Butter Pecan Chocolate Chip Cookies
- Espresso Brownies with Espresso Cream Cheese Frosting
- Crinkle Brownie Cookies
- Double Chocolate Brownies
Brown Butter Chocolate Chunk Blondies
- 10 tablespoon (140g) unsalted butter see notes
- 1 cup (200g) brown sugar packed
- 1 egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon espresso powder
- 1¼ cup (150g) all purpose flour
- 3.5 oz (100g) chocolate, chopped (chips works too) Use 60-70% dark chocolate (or semi-sweet chips)
- ⅓ cup (50g) milk chocolate chips or chopped
- Preheat oven to 350° F.
- Line an 8x8 baking dish with parchment paper and set aside.
For the Brown Butter
- Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.
- Once butter is browned, pour it into a heat proof bowl and set it aside to cool for about 5 or 10 minutes.
For the Blondies
- Mix the batter: In a medium bowl, add cooled butter and sugar and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the salt and espresso powder and mix. Then add the flour and mix until incorporated. Lastly, add the chocolates and mix until completely combined.
- Bake the Blondies: Pour the batter into the prepared baking pan and bake for 20-25 minutes. You'll see the sides get a little light brown and the middle will have puffed up some. A toothpick inserted in the center should come out clean. Don't overbake.
- Remove from oven and allow to cool before slicing.
- Once butter is browned, it should measure out to about 110-115 grams.