Brown Butter Triple Chocolate Blondies (Ultra Chewy & Gooey)

Name: Brown Butter Triple Chocolate Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ sticks (170 grams) unsalted butter; 1 cup (200 grams) dark brown sugar; ¼ cup (50 grams) granulated sugar; 1 tablespoon milk, (any kind); 2 teaspoons vanilla extract; 1 large egg plus 1 egg yolk; 1 ½ cups (191 grams) all-purpose flour; 3/4 teaspoon fine sea salt; ¼ teaspoon baking powder; ½ cup (85 grams) milk chocolate chips; ½ cup (85 grams) semisweet chocolate chips; ½ cup (85 grams) bittersweet chocolate chips*; Flaky sea salt, (for sprinkling)

Tessa’s Recipe Rundown

Taste: Dark brown sugar + browned butter create rich butterscotch and caramel notes, balanced by milk, semisweet, and dark chocolate… It’s a flavor lover’s dream come true!
Texture: Ultra chewy and slightly gooey.
Ease: No waiting for ingredients to come to room temperature, and no stand mixer required.
Why You’ll Love This Recipe: A more grown-up, flavor-forward take on classic blondies.

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I first published this recipe in 2015, and recently went back to the kitchen to rework it. My goal was simple: thicker blondies, more chew, and deeper browned butter flavor.

overhead view of sliced blondies with a bowl of flaky sea salt

After testing, I think I nailed it. Perfect chewy texture, crisp edges, and tons of toasty, caramelized flavor to complement all three kinds of chocolate. These just may be the best blondies you’ll ever taste!

close up of stack of browned butter blondies with three kinds of melty chocolate glistening

graphic of Tessa Arias of Handle the Heat holding a whisk.

Sprinkle of Science

Baking Success Quick Tips:

Use a light-colored metal pan for the most even & speedy bake.
Don’t walk away while browning butter, it can burn quickly.
Whisk the eggs in vigorously for a shinier top crust.
Underbake slightly if you want gooey centers; they’ll firm up as they cool.
Wait until fully cool before cutting for clean slices, chewy texture, & balanced flavor.

brown butter triple chocolate blondie batter in bowl with spatula

How to Make Brown Butter Blondies (Step-by-Step)

Prepare your pan: Line an 8×8-inch metal pan with parchment (or foil), leaving an overhang for easy removal. I like to secure the parchment to the pan with metal binder clips so they stay put (no, they don’t burn!).

Brown the butter: In a medium stainless-steel sauté pan over medium heat, melt the butter. Avoid cast iron or nonstick, as it’s harder to see how brown the butter is getting. Read my How to Brown Butter Guide if it’s your first time.

two images: one is melted butter, the other is almost-done browned butter.

Add wet ingredients: Whisk in the milk and vanilla extract. Let cool until just warm before adding the egg and yolk. If the butter is too hot, the eggs may scramble. Whisk vigorously until very smooth and glossy. This helps create a nice thin and shiny crust on top.

Add dry ingredients + chocolate: Stir in the flour, salt, and baking powder. Overmixing isn’t a concern here, if anything, a little extra gluten from stirring means chewier blondies. Stir in the chocolate, reserving some for topping.

pouring blondie batter into prepared metal pan; sprinkling extra chocolate onto batter

Bake: Spread the batter evenly into the prepared pan. Sprinkle with remaining chocolate and press in slightly. Bake until the edges are golden and set but the center still looks slightly soft:

25 minutes: Gooey center
27 minutes: More set center

Glass & ceramic pans will take longer to bake. Sprinkle with sea salt immediately after they come out of the oven.

overhead shot of blondies before and after baking

Cool and slice: Don’t try to cut these warm! They need the full cooling time to set up before they’re easily sliceable. They will also taste more flavorful and balanced once cooled.

Ingredient Notes

This recipe is straightforward, but since baking is a science, each ingredient was chosen carefully. Here’s why:

Butter: I like to use unsalted butter to control the salt content. If you only have salted, then reduce the amount of salt in the recipe to ½ teaspoon. No need to soften the butter since it’s being browned!

Dark Brown Sugar: The extra molasses adds moisture, creating a chewier texture that stays soft for days. Plus a deeper butterscotch flavor. Light brown sugar works in the same amount, but the flavor will be slightly less rich.

Granulated Sugar: Just a small amount balances the sweetness and overall flavor for this blondie recipe.

Milk: One tablespoon loosens the batter so it spreads evenly in the pan. Any kind works, even dairy-free (I tested with 2%).

Eggs: One whole egg plus one egg yolk adds richness and chew while creating structure. Cold eggs are fine. I have not yet found a reliable egg substitute for this recipe.

Flour: Measure carefully with a digital scale or use the spoon-and-level method. Too much flour will create dry or crumbly blondies.

Gluten Free: I haven’t yet tested this, but a 1:1 gluten-free flour blend should work. Add ¼ teaspoon xanthan gum if your blend doesn’t contain any binders.

Salt: Fine sea salt in the batter (table salt works too) and flaky sea salt (like Maldon) to finish. Feel free to omit the sprinkling of salt on top if you prefer, but I highly recommend it.

action shot of sprinkling flaky sea salt onto tray of freshly baked blondies

Baking Powder: Just a touch of baking powder gives a little bit of lift so these blondies stay fudgy, not cakey nor dense, gummy, or gooey.

Chocolate: Equal parts milk chocolate chips (Ghirardelli), semisweet chocolate chips (Ghirardelli), and bittersweet baking wafers (Guittard) or chips for maximum chocolate flavor. White chocolate chips, butterscotch chips, or nuts also work. Keep total mix-ins to 1 ½ cups.

The Best Baking Pan for Blondies (and Brownies)

Light colored metal pans conduct heat efficiently and evenly, making them ideal for blondies, bars, and brownies. They set edges without overbaking the center and prevent sinking.

blondies baked in a metal pan vs. gooier blondies baked in a glass pan

I LOVE my USA pan. It yields perfectly square edges which satisfies my inner desire for everything to be neat and pretty.

Glass and ceramic conduct heat more slowly and unevenly, which often means longer bake times (5 to 15 minutes more) and a higher chance of under-baked or sunken center and dry, overbrowned edges.

Read about my glass vs. metal pan experiment here.

Storage & Make Ahead

Store blondies in an airtight container at room temperature for up to 3 days. For best texture, keep them unsliced until just before serving (less exposed surface area keeps them softer for longer).

Blondies freeze beautifully. Freeze fully cooled blondies in an airtight container for up to 2 months. Thaw at room temperature before serving, or gently warm them if you prefer a softer, just-baked texture.

overhead view of browned butter triple chocolate blondies sliced into squares

FAQs

Do I have to use a metal pan?

A light-colored metal pan works best for even baking. Glass or ceramic may be used, but they require a longer bake time and may result in underdone or even sunken centers. Learn more here.

Can I make this recipe gluten-free?

I haven’t tested it yet, but a 1:1 gluten-free flour blend should work. Add ¼ teaspoon xanthan gum if needed.

Can I add nuts to this recipe?

Yes! Feel free to add chopped toasted walnuts or pecans in place of some or all of the chocolate.

Can I add other mix-ins?

Absolutely. In addition to nuts, butterscotch chips, peanut butter chips, or even chopped chocolate candy bars would be fun options. Keep total mix-ins to 1 ½ cups, with no mix-ins larger than about ¼-inch in size.