Introduction

Brown Butter Triple Chocolate Blondies are rich, gooey treats that combine the nutty depth of browned butter with three types of chocolate. These decadent blondies offer a perfect balance of sweet and salty, making them an irresistible dessert for any chocolate lover.

Brown Butter Triple Chocolate Blondies Recipe - Recipe Image

Ingredients

1 ½ sticks (170 grams) unsalted butter
1 cup (200 grams) dark brown sugar
¼ cup (50 grams) granulated sugar
1 tablespoon milk (any kind)
2 teaspoons vanilla extract
1 large egg plus 1 egg yolk
1 ½ cups (191 grams) all-purpose flour
¾ teaspoon fine sea salt
¼ teaspoon baking powder
½ cup (85 grams) milk chocolate chips
½ cup (85 grams) semisweet chocolate chips
½ cup (85 grams) bittersweet chocolate chips
Flaky sea salt (for sprinkling)

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal. Spray the lined pan with nonstick cooking spray.
Step 2: In a medium stainless steel sauté pan over medium heat, melt the butter. It will foam and make cracking and popping sounds. Stir occasionally until it smells nutty and brown bits form at the bottom. When the bits turn amber, remove from heat and pour into a large bowl, scraping in the browned bits.
Step 3: Add both sugars to the hot butter and whisk until combined. Whisk in the milk and vanilla extract. Let the mixture cool until just warm to prevent scrambling the eggs.
Step 4: Whisk in the egg and egg yolk vigorously until very smooth.
Step 5: Using a rubber spatula, fold in the flour, salt, and baking powder. Stir in all the chocolate chips, reserving about ¼ cup for topping.
Step 6: Spread the batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top and press them lightly into the batter.
Step 7: Bake for about 25 minutes for gooier blondies, until the edges are lightly golden but the center still jiggles slightly. For firmer blondies, bake about 27 minutes until edges are deeper golden and the center is set.
Step 8: If using a glass or ceramic pan, add at least 5 minutes to the baking time.
Step 9: Remove from the oven and place the pan on a wire rack to cool completely before slicing and serving.

Tips & Variations

For a nutty crunch, add ½ cup chopped toasted walnuts or pecans to the batter.
Use all milk chocolate or all semisweet chips if you prefer a less intense chocolate flavor.
To intensify the brown butter flavor, let the butter cook a little longer but be careful not to burn it.
Sprinkle flaky sea salt on top just before baking to enhance the flavor contrast.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. To enjoy them warm, microwave individual pieces for 10–15 seconds. For longer storage, freeze blondies tightly wrapped for up to 1 month and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added sea salt in the recipe to avoid over-salting the blondies.

How do I know when the blondies are done baking?

Look for lightly golden edges and a center that still jiggles slightly for gooey blondies. The center should feel set and less jiggly for firmer blondies. Avoid overbaking to keep them moist and tender.

Brown Butter Triple Chocolate Blondies Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

These Brown Butter Triple Chocolate Blondies are a decadent treat featuring nutty brown butter and three types of chocolate chips for an indulgently rich and chewy dessert. Perfectly golden with a slight jiggle in the center, these blondies combine milk, semisweet, and bittersweet chocolates to satisfy every chocolate lover’s cravings.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25-27 minutes
Total Time: 40-42 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter Mixture

1 ½ sticks (170 grams) unsalted butter
1 cup (200 grams) dark brown sugar
¼ cup (50 grams) granulated sugar
1 tablespoon milk (any kind)
2 teaspoons vanilla extract

Wet Ingredients

1 large egg plus 1 egg yolk

Dry Ingredients

1 ½ cups (191 grams) all-purpose flour
¾ teaspoon fine sea salt
¼ teaspoon baking powder

Chocolate Chips

½ cup (85 grams) milk chocolate chips
½ cup (85 grams) semisweet chocolate chips
½ cup (85 grams) bittersweet chocolate chips (reserve ¼ cup or about 43 grams for topping)

Topping

Flaky sea salt, for sprinkling

Instructions

Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal, and spray with nonstick cooking spray.
Brown Butter: In a medium stainless steel sauté pan set over medium heat, melt the butter. It will foam with cracking and popping noises. Stir occasionally until it takes on a nutty aroma and brown bits form and turn amber. Remove from heat, pour into a large mixing bowl, scraping in the browned bits.
Combine Sugars and Flavorings: Add the dark brown sugar and granulated sugar to the warm brown butter and whisk until combined. Whisk in the milk and vanilla extract. Allow the mixture to cool until just warm to ensure eggs won’t scramble when added.
Add Eggs: Whisk in the whole egg and egg yolk vigorously until the mixture is very smooth and homogenous.
Add Dry Ingredients and Chocolate Chips: Using a rubber spatula, stir in the all-purpose flour, fine sea salt, and baking powder until just combined. Fold in the milk, semisweet, and bittersweet chocolate chips, reserving about ¼ cup total for topping.
Transfer Batter and Add Toppings: Spread the blondie batter evenly into the prepared pan. Sprinkle the reserved chocolate chips on top and gently press them into the batter. Optionally, sprinkle flaky sea salt over the top for a flavor contrast.
Bake: For gooier blondies, bake at 350°F until edges are lightly golden and the center still has slight jiggle, about 25 minutes. For firmer blondies, bake until the edges darken a bit more and the center is set, about 27 minutes. Note: If using a glass or ceramic pan, add at least 5 extra minutes to bake time.
Cool and Serve: Remove from oven and place the pan on a wire rack. Let the blondies cool completely before using the foil/parchment overhang to lift them out. Slice and serve.
Storage: Store blondies in an airtight container at room temperature for up to 3 days.

Notes

Use a metal baking pan for more even cooking; glass or ceramic pans require longer bake times (add 5+ minutes).
Pressing reserved chocolate chips into the topping creates a beautiful presentation and extra melty pockets of chocolate.
Flaky sea salt sprinkled on top balances the rich sweetness and enhances flavor complexity.
Cooling completely before slicing helps blondies set properly and prevents crumbling.
Can be stored at room temperature for up to 3 days in an airtight container; to keep longer, refrigerate and bring to room temperature before serving.

Keywords: brown butter, blondies, triple chocolate, chocolate chips, dessert, baked goods, chewy blondies