Tessa’s Recipe Rundown
Taste: Nutty, butterscotch-y, sweet, and full of three different kinds of chocolate.
Texture: Super chewy, especially at the edges, and extra gooey if served warm.
Ease: Super easy!
Why You’ll Love This Recipe: So flavorful, quick and easy, and crowd-pleasing.
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If you think blondies can’t be just as indulgent as brownies, these Brown Butter Triple Chocolate Blondies are here to change your mind!
These blondies strike the perfect balance between dense, fudgy, and chewy, making them impossible to resist.
Thick, chewy, and absolutely loaded with rich, complex flavor thanks to nutty brown butter and three kinds of chocolate, these blondies are your new favorite dessert.
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And, bonus: these blondies are super easy to make!
Sprinkle of Science
How to Make Brown Butter Triple Chocolate Blondies
How to Brown Butter
Browning butter is such a simple way to elevate recipes. It brings a heavenly nuttiness and SO much flavor, and it’s surprisingly easy to make. I’ve included everything you need to know in the recipe below, but check out my How to Brown Butter post for all my tips and loads of visuals.
Tips for CHEWY Brown Butter Triple Chocolate Blondies
- Measure your flour correctly. Too much flour will cause dry, hard, or cakey blondies. Use a digital kitchen scale for best results, or if you don’t have one, use the spoon and level method.
- An extra egg yolk. An extra egg yolk adds a little bit more protein and fat, for richer, chewier blondies. Don’t skip it – I promise it’s worth it!
- Don’t overbake. These Brown Butter Triple Chocolate Blondies are meant to be a little gooey and chewy. Remove from the oven just before they look like they’re completely done. Residual heat will continue to cook them through.
The Baking Pan
I highly recommend using a quality light-colored metal baking pan for these blondies. Don’t use glass or ceramic, as those materials take longer to heat through and may cause a gummy texture instead of chewy. Learn more in my Glass vs. Metal Baking Pans post here.
Can I Double This Recipe?
Yes! Simply double all ingredients and bake in a 9×13-inch metal baking pan. Add a few minutes to the baking time.
Storing & Freezing Brown Butter Triple Chocolate Blondies
Store cooled blondies for up to a week inisde an airtight container.
You can also freeze up to 3 months in an airtight container. Thaw at room temperature before serving.
More Recipes You’ll Love:
Brown Butter Triple Chocolate Blondies
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Ingredients
- 1 stick (113 grams) unsalted butter
- 3/4 cup (150 grams) dark brown sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cup (127 grams) all-purpose flour
- 1/3 cup (57 grams) milk chocolate chips, plus more for sprinkling
- 1/3 cup (57 grams) white chocolate chips, plus more for sprinkling
- 1/3 cup (57 grams) semisweet chocolate chips, plus more for sprinkling
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch pan with aluminum foil or parchment paper.
- 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.
- Combine the browned butter with the sugar and stir until smooth. 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.
- 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.
- Let cool on a cooling 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 3 months.
Recipe Notes
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uh, three kinds of chocolate AND brown butter?! sounds like my kind of treat!
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?????
Yes that’s fine!! Blondie batter is quite thick typically. Did they turn out?
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?
Oh thanks! i use this chef’s knife: http://amzn.to/1J2GHgV It’s the one we were given in culinary school!
Those do look magnificent! So many chocolate chips–that is the best part of a blondie, IMHO 🙂
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 😉
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!
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? 🙂
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.
Done, Tessa. When should I expect it in my inbox? 😀
It should send almost immediately! If you don’t see it, check your spam box.
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!
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?
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!
Tessa, I’m already an email subscriber of yours. How can I get my hands on the “Cookie Customization Guide”?
Still enter your email address so it can be sent to you – you’ll be put on a different section of the list!
Um…every Sunday is usually like that for me :/ Glad i’m not the only one 😀 Sounds like you need a vacation 🙂
These blondies look absolutely perfect and indulgent. My sister is coming home to visit for the entire week and this will be a MUST!
Look so good! I was wondering if they have a cakey texture though, or resemble a brownie?
Not even remotely cakey. Very chewy and rich!