Brown Butter Triple Chocolate Blondies
Brown Butter Triple Chocolate Blondies are outrageously chewy with tons of nutty butterscotch flavor and three kinds of chocolate! The best blondies ever!
Servings 9 large or 16 small blondies
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 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.
Notes
Learn all my tips and tricks for browning butter in my How to Brown Butter article here.
Feel free to switch up the chocolate chips for chopped baking chocolate or other chocolate chips - just keep the total volume/weight the same for best results. Learn more in my Baking with Chocolate article here.