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.
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.
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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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Blondies on another level. These were so good! I used whatever chips were in my pantry and don’t think you could go wrong with any combo. Thanks for a great recipe!
So happy you enjoyed!
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
I like the taste but didn’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?
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?
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 another’s 3-5 mins..but I often have to do that so it’s likely my oven and not due to doubling the recipe. I will definitely be making these again!
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.
Can I brown margarine instead of butter?
I want it to be dairy free
They make an Earth butter vegan butter that you could try.
have you tried doubling the recipe for say a 9 X 13 pan?
Thx.
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!!
Carmen.
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!
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.
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.
Yaasssssss.
Thanks Tessa! I need a new chef’s knife 🙂 I have seen this one recommended before – must be a sign!
I’m happy to help in the pursuit of new kitchen goodies anytime 😉