Brown Butter Triple Chocolate Blondies Recipe
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.
- 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
