Brown Butter Blondies (with Chocolate Chips)

These blondies are extra special in my opinion. Why? you may ask, because they have a beautifully nutty flavor from the browned butter! Browning the butter might add an extra step to this recipe, but trust me, it is definitely worth it. These browned butter blondies with gooey chocolate chips inside do not last long at my house. If I want to make them ahead of time for a special event, I have to squirrel them away in a secret spot in the freezer. Otherwise, they will be gone!

For more chocolate chip goodness, scroll below the recipe card to see a list of our favorite recipes.

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Equipment needed for these browned butter blondies:

• 9 by 13 inch baking dish For the amount of bars this recipe produces, you will need a 9 by 13 inch baking dish. If you prefer the bars a little thicker, you can also use a smaller 9 by 12 inch baking dish.
• Parchment paper Parchment paper is nice to have for easily lifting the bars from the baking dish, but you can also use butter or cooking spray to grease the baking sheet before baking the blondies.
• Mixing bowl A mixing bowl, measuring cups and spoons, spatula and whisk are all additional equipment needed to mix up the blondie dough.

Additional favorite recipes featuring chocolate chips:

• Amish chocolate chip cookies
• The best chocolate chip skillet cookie
• Double chocolate zucchini muffins
• Pumpkin cookies with chocolate chips
• Brown butter peanut butter chocolate chip cookies
• Butterscotch toffee chocolate chip cookies
• Big batch monster cookie bars
• Browned butter chocolate chip cookies

Ingredients needed for these Brown Butter Blondies: chocolate chips, brown sugar, granulated sugar, eggs, baking soda, baking powder, salt, butter, vanilla extract and flour.

Can I add M&Ms to these blondies?

Yes, you can! I recently shared a recipe for Valentine’s day Brown Butter Blondies which features a spin on this blondie recipe using Valentine’s themed M&Ms and chocolate chips mixed together in the bars. M&Ms are a fun addition, especially if you plan to make these blondies for kids.

Steps 1-2: Place butter into a medium sized saucepan and melt. Allow the butter to cook over medium heat until it has a deep brown color and nutty aroma. Stir occasionally to keep the butter from burning. Allow the browned butter to cool and thicken slightly.

Whisk the eggs and sugar together until thick and creamy, then mix in the cooled browned butter and vanilla extract.

Note on whipping the eggs:

For a more tender crumb on these blondies, give the eggs and sugar a good whip! Whipping the eggs with sugar until they are a creamy texture and pale yellow color prevents the eggs from curdling when the warm browned butter is added, and also traps air into the egg mixture, which creates a nicely textured blondie with a meringue like crinkled top.

Notes on browned butter:

I have noticed a difference in the quality of butter and how well it browns. I prefer to use butter from Sam’s club or Aldi, vs off brand butter or Great Value butter for this reason. The off brands of butter work in a pinch, but they tend to be waterier and splatter a lot while cooking. For a quick cool, set the saucepan with browned butter in several inches of cold or ice water. The deeper the brown on the butter, the more flavorful it will be, so be patient! I will even allow the butter to be almost burnt (shocking I know) for the best flavor.

Step 3: Add flour, baking soda, baking powder and salt, then mix well until no streaks of flour remain. Gently fold in 1 1/2 cups of chocolate chips, reserving 1/2 cup for later.

Why are my bars dry?

I use large brown eggs in all my baking, so I can only test the ratio of flour needed accordingly. If you are using smaller white eggs, you may need to add less flour (like 2 cups instead of 2 1/4). Add less flour at first, then add more if the dough feels too sticky. As mentioned in the notes, the flour should be stickier than cookie dough, but still spreadable.

Steps 4-5: Place the cookie dough into a parchment lined or greased 13 by 9 inch baking sheet and spread it out into an even layer reaching the sides. Sprinkle the remaining 1/2 cup of chocolate chips over top. Bake the blondies in the preheated oven for 20-25 minutes, or until the center is set and the bars are lightly golden on top. Be careful not to overbake these blondies to keep them from having a dry texture.

Allow the bars to cool, then cut into squares (you should be able to get 16-20 squares out of a 9 by 13 inch baking dish, but this depends on your size preference). Enjoy!

Storage options for these brown butter blondies:

These blondies freeze well if tightly wrapped or stored in an airtight container. You can keep these bars in the freezer for several months, but like any baked good, they are best when fresh! If you prefer to bake up a fresh batch for an event, but want to cut back on prep time, I would suggest freezing the dough until you are ready to thaw and bake. The blondies can also be kept at room temperature for up to 5 days tightly wrapped or in an airtight container (if they last that long before getting scarfed down).

Feel free to pin this recipe for later (pin icon in the recipe card) and be sure to tag me on Instagram to show off a photo of your own creation with these browned butter blondies. Thank you for your support!

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