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.
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 😉