Filed Under: Bar Dessert | Chocolate | Dessert

Brown Butter Triple Chocolate Blondies

Recipe By Tessa Arias
August 8th, 2015
4.5 from 4 votes
4.5 from 4 votes

Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondies ever!

Yield: 9 large or 16 small blondies

Prep Time: 15 minutes

Cook: 25 minutes

BEST BLONDIES. Outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! Brown Butter Triple Chocolate Blondie recipe.

Tessa's Recipe Rundown...

Taste: Incredibly flavorful. The brown butter plus dark brown sugar provides that blissful nutty butterscotch-y sweetness. Then three kinds of chocolate round it all out for an amazing depth of flavor. That’s my kind of dessert!
Texture: Super chewy, especially at the edges! The center is a little more gooey, and if it’s warm it’s like ooey chocolate heaven.
Ease: Super easy, just follow the directions exactly for the brown butter part and don’t walk away. The butter can go from perfectly browned to burnt fast.
Pros: So much for flavorful than your typical blondie or cookie.
Cons: NONE.
Would I make this again? Absolutely 100% yes.

Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondies EVER!

Do you ever have days where you feel like doing NOTHING at all? Like, even the thought of getting up to get a glass of water seems like an arduous task? Please tell me I’m not alone!

Today is one of those days for me. Maybe it’s a Sunday thing. Just writing this post feels like a huge summit I’m climbing.

Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondie recipe ever!

Since I’m the only one who can get these posts published and since no one else is telling me to do it (pros and cons of being your own boss…) the only thing pushing me to finish is my excitement in sharing this specific recipe. It was conceptualized right in the baking aisle of the grocery store, as I stared down a sale on chocolate chips that was too good to pass up. Super Target, you have no idea what kind of deliciousness your sale has resulted in. Seriously! I hope the photos and recipe title convey just how magnificent these blondies are.

Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondies ever!

Brown Butter Triple Chocolate Blondies

I just love that tissue thin crinkly crust on top. SO good!

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4.5 from 4 votes

How to make
Brown Butter Triple Chocolate Cookie Bars

Yield: 9 large or 16 small blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time 20 minutes
Total Time: 1 hour
Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondies ever!


  • 1 stick (4 ounces, 113 grams) unsalted butter
  • 3/4 cup dark brown sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine salt
  • 1 cup (4.5 ounces, 128 grams) all-purpose flour
  • 1/3 cup milk chocolate chips, plus more for sprinkling
  • 1/3 cup white chocolate chips, plus more for sprinkling
  • 1/3 cup semisweet chocolate chips, plus more for sprinkling


  1. Preheat the oven to 350ยฐF. Line an 8 by 8-inch pan with aluminum foil.
  2. In a small saucepan set over medium heat, melt 6 tablespoons of the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Stir in the remaining 2 tablespoons of butter in until melted.
  3. Combine the browned butter with the sugar and stir until smooth. If still very hot, let cool slightly. Stir in the egg, egg yolk, and vanilla until smooth. Add in the salt and flour and stir until combined. Mix in all the chocolate chips.
  4. Pour the batter into the prepared pan. Sprinkle with a small handful of the three chocolate chips and press into the batter. Bake for about 25 minutes, or until golden at the edges.
  5. Let cool on a baking rack before cutting into squares. Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Jasmine — August 10, 2015 at 4:02 am

    Look so good! I was wondering if they have a cakey texture though, or resemble a brownie?

    • #
      Tessa — August 10, 2015 at 8:46 am

      Not even remotely cakey. Very chewy and rich!

  2. #
    Patty K — August 10, 2015 at 8:00 am

    Um…every Sunday is usually like that for me :/ Glad i’m not the only one ๐Ÿ˜€ Sounds like you need a vacation ๐Ÿ™‚

    These blondies look absolutely perfect and indulgent. My sister is coming home to visit for the entire week and this will be a MUST!

  3. #
    Patty K — August 10, 2015 at 8:34 am

    Tessa, I’m already an email subscriber of yours. How can I get my hands on the “Cookie Customization Guide”?

    • #
      Tessa — August 10, 2015 at 8:47 am

      Still enter your email address so it can be sent to you – you’ll be put on a different section of the list!

  4. #
    Cindy — August 10, 2015 at 9:18 am

    Hold on a sec – they only make NINE blondies? How come it makes so little? Isn’t that too much butter for only 9 pieces though?

    • #
      Tessa — August 10, 2015 at 9:32 am

      Hey Cindy! This recipe is made in an 8×8-inch pan, so you can make 9 large blondies or 16 smaller ones (I’ve edited the recipe to clarify). You can always make whatever size you’d like. I cut them into larger pieces for the photos so I didn’t want anyone to be confused about size!

  5. #
    Joan Hayes — August 10, 2015 at 12:17 pm

    Girl, I totally feel that way sometimes! And then I bake something and I immediately feel better (and like I want to do everything)! : ) These blondies look amazing, I can’t wait to make them!

  6. #
    Patty K — August 10, 2015 at 12:41 pm

    Done, Tessa. When should I expect it in my inbox? ๐Ÿ˜€

    • #
      Tessa — August 10, 2015 at 4:32 pm

      It should send almost immediately! If you don’t see it, check your spam box.

  7. #
    Frances — August 10, 2015 at 3:26 pm

    Look fabulous! I have two questions: how come you’ve gone from cooking and baking blog to just baking?
    And the other – HOW do you manage to stay fit and healthy with all these wonderful treats you constantly bake? ๐Ÿ™‚

    • #
      Tessa — August 10, 2015 at 4:33 pm

      Hey Frances, thanks! Baking is where my true passion is and my baking recipes were always my most popular. It seemed like a natural evolution!

      As for your second question, I practice moderation. I try to have just a few bites to really enjoy something without over-doing it. I try to eat healthy the rest of the time and exercise 3-4 times a week.

  8. #
    Sophie — August 11, 2015 at 1:24 am

    I’m having one of those days right now! I’m sitting at the table wanting more coffee, but the thought of having to physically get up and MAKE IT… too much!
    These look good enough to lick the screen… hubba bubba!

  9. #
    June @ How to Philosophize with Cake — August 11, 2015 at 5:07 am

    Those do look magnificent! So many chocolate chips–that is the best part of a blondie, IMHO ๐Ÿ™‚

    • #
      Tessa — August 11, 2015 at 2:53 pm

      I completely agree, June! I once had a friend in school who would pick out the chocolate chips from cookies and bars. It was practically blasphemous… until she gave all the chips to me ๐Ÿ˜‰

  10. #
    kearin @ the winsome baker — August 11, 2015 at 12:56 pm

    These look fab – why have one kind of chocolate when you can have three?

    Honestly I am super jealous of your beautiful razor sharp edges on the squares – what type of knife do you use?

    • #
      Tessa — August 11, 2015 at 2:49 pm

      Oh thanks! i use this chef’s knife: It’s the one we were given in culinary school!

  11. #
    renee — August 11, 2015 at 3:46 pm

    This is scary. I have just whipped up a batch of these blondies and the batter is so thick. It’s more like fudge. Is that the way it’s supposed to be?????

    • #
      Tessa — August 11, 2015 at 4:50 pm

      Yes that’s fine!! Blondie batter is quite thick typically. Did they turn out?

  12. #
    Gaby — August 11, 2015 at 5:31 pm

    uh, three kinds of chocolate AND brown butter?! sounds like my kind of treat!

  13. #
    kearin @ the winsome baker — August 11, 2015 at 11:10 pm

    Thanks Tessa! I need a new chef’s knife ๐Ÿ™‚ I have seen this one recommended before – must be a sign!

    • #
      Tessa — August 13, 2015 at 9:52 am

      I’m happy to help in the pursuit of new kitchen goodies anytime ๐Ÿ˜‰

  14. #
    Meriem @ Culinary Couture — August 12, 2015 at 10:47 am


  15. #
    Divya — August 19, 2016 at 5:54 am

    Tessa, you have found a huge fan in me, I just tried out this recipe and it didn’t turn out as I was hoping. Is there a possibility of over heating the butter? Because mt mixture was very dense. Flavour on point though.

    • #
      Tessa — August 20, 2016 at 9:56 am

      Hi Divya! Thank you so much! If they turned out too dense then it was more likely that too much flour was added into the mix. The best way is to measure the flour by weight. But if you don’t have a scale, just make sure you’re gently spooning the flour into your measuring cup so it doesn’t become too compacted. I will say, though, that these blondies are meant to be chewy and not light and cakey.

  16. #
    Stacie — December 29, 2016 at 7:03 pm

    best ever! I didn’t have white chocolate chips but I did have butterscotch chips! Those, with the other two chocolate chips…out of control girl! love it!!! you are the best! I love your recipes, thank you!

  17. #
    Carmen — April 9, 2017 at 3:44 am

    Hi Tessa!!

    These blondies are to die for….just thinking to bake them again…
    Thanks for sharing all your recipes and tips with us.
    You have a devoted fan in me.
    Love from Spain!!


  18. #
    Anita — June 17, 2017 at 6:17 pm

    have you tried doubling the recipe for say a 9 X 13 pan?

  19. #
    Esthef — June 26, 2017 at 8:05 am

    Can I brown margarine instead of butter?
    I want it to be dairy free

    • #
      Yvonne — June 30, 2019 at 8:11 pm

      They make an Earth butter vegan butter that you could try.

  20. #
    Basg — July 6, 2017 at 12:39 am

    These blondies are outrageous Tessa!!! I had to stop myself from eating the whole pan. I couldn’t find milk chocolate and white chocolate chips, so I just chopped up a bar of chocolate. Incredible flavor, and pretty easy too.

  21. #
    Stephanie — June 2, 2019 at 2:28 pm

    I made these today in a 13×9 glass pan and they were FANTASTIC! I doubled the recipe and made no other adjustments except adding anotherโ€™s 3-5 mins..but I often have to do that so itโ€™s likely my oven and not due to doubling the recipe. I will definitely be making these again!

  22. #
    Stephania — September 18, 2019 at 12:04 pm

    I like the taste but didnโ€™t love the consistency – the butter was bubbling out the edges which has never happened with other brownie bars.
    Also is it normal that there is no baking soda in it ?
    Is there way to give them a more brownie consistency?

    • #
      Tessa — September 18, 2019 at 5:09 pm

      That doesn’t sound normal about the butter! There’s no baking soda so the blondies stay nice and fudgy. I’m not sure exactly what you mean by brownie consistency?

  23. #
    Hina — July 1, 2020 at 6:01 am

    I love this recipe! I don’t add the chocolate chips, I swirl dolops of cookie butter through the batter after pouring it into the pan…it’s absolutely phenomenal

  24. #
    Mandie L — February 28, 2021 at 9:47 am

    Blondies on another level. These were so good! I used whatever chips were in my pantry and donโ€™t think you could go wrong with any combo. Thanks for a great recipe!

    • #
      Tessa — March 1, 2021 at 11:42 am

      So happy you enjoyed!

  25. #
    Naomi — April 25, 2021 at 5:31 pm

    I was surprised there isn’t any baking powder or soda in this recipe.

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