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.
Appearance: GIVE ME ALL THE BLONDIES.
Pros: So much for flavorful than your typical blondie or cookie.
Cons: NONE.
Would I make this again? Absolutely 100% yes.
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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.
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.
I just love that tissue thin crinkly crust on top. SO good!
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Brown Butter Triple Chocolate Cookie Bars
Ingredients
- 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
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch pan with aluminum foil.
- 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. 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.
- 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 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.
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!