These Browned Butter Chocolate Chip Blondies are rich, chewy, and loaded with melty chocolate chips. If you’re looking for an easy dessert bar that tastes like a bakery treat, you’re in the right place! The browned butter adds a deep, nutty flavor that sets these chocolate chip blondies apart from anything you’ve had before. And if you love these, don’t miss my blondie recipe made with butterscotch chips—they are just as rich and chewy with a butterscotch flavor!
What Is The Difference Between A Blondie and a Brownie?
The main difference between a blondie and a brownie is in the flavor and ingredients! Blondies are made with brown sugar and vanilla, giving them a sweet, caramel-like taste. Brownies use cocoa powder or melted chocolate, so they have a rich, chocolate flavor. Blondies are like the vanilla version of brownies–soft, chewy, and full of mix-ins like chocolate chips or nuts. If I have you craving a brownie next, I’ve got the best homemade brownie mix you can use to make the best brownies!
Ingredients & Substitutions
- Butter: Browing the butter for these blondies really sets them apart when it comes to depth of flavor! I like to use unsalted butter, but you can brown salted butter if that is what you have. If using salted butter, you may want to lessen the amount of salt in the recipe.
- Brown Sugar: Brown sugar is the key to making blondies rich, chewy, and full of flavor. It adds moisture and a deep, caramel-like sweetness that granulated sugar just can’t match. You can use either light or dark brown sugar (I prefer light brown sugar.) Light brown sugar gives a milder flavor and golden color, while dark brown sugar adds a bolder, molasses-like taste and a deeper color. Both work great, so use what you have or choose based on how rich you want your blondies to be!
- Eggs: You will need three eggs for this recipe. Using two eggs plus one extra yolk makes the blondies extra rich and chewy. The egg yolk adds fat, which gives the bars a soft, fudgy center without making them cakey. It’s a small tweak that makes a big difference in texture! After using just the yolk of the third egg, don’t throw away the egg white; save it to make almond paste! If you skip the extra yolk, your blondies may turn out drier or more firm. They will still be good, but not quite as soft.
- Cornstarch: Cornstarch helps make blondies soft and chewy. It keeps the bars from getting too tough and gives them that perfect, melt-in-your-mouth texture. Just a little bit makes a big difference!
- Chocolate Chips: Semisweet chocolate chips add just the right amount of sweetness to balance the rich, buttery flavor of blondies. I love how they melt into gooey pockets of chocolate! Be sure to save about ¼ cup of the chips to sprinkle on top before baking; makes the blondies look even better and adds extra chocolate in every bite! I can’t argue with that!
Can I Brown the Butter Ahead of Time?
Yes! You can brown the butter ahead of time to make baking even easier. Just follow the steps to brown it, then let it cool completely. Store it in an airtight container in the refrigerator for up to 5 days. When ready to bake, bring the browned butter back to room temperature. If you want to keep it for longer, you can freeze browned butter for up to 3 months. Just thaw it in the refrigerator overnight before using.
Can I Make Chocolate Chip Blondies Without Browning The Butter?
Yes, you can make blondies without browning the butter! While browning the butter adds a rich, nutty flavor, using melted butter straight from the package will still give you soft and chewy blondies. Just melt the butter and mix it with the brown sugar. You will miss out on that deep, caramel-like taste, but the blondies will still be delicious!
How To Tell When Blondies Are Done Baking
Blondies are done baking when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter. Be careful not to overbake them—you want them to be soft and chewy, not dry. If you’re unsure, it’s always better to take them out a little early, as they’ll continue to firm up while cooling.
How To Store Chocolate Chip Blondies
To keep your browned butter chocolate chip blondies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them for up to a week. For added freshness, wrap individual blondies in plastic wrap before placing them in the container. This helps prevent them from drying out and keeps them deliciously chewy.
Can I Freeze Browned Butter Chocolate Chip Blondies?
Yes, you can freeze browned butter chocolate chip blondies! After baking and cooling completely, cut them into squares and place them in an airtight container or a freezer-safe bag. For best results, layer the blondies with parchment paper to prevent sticking. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours or warm them up in the microwave for a few seconds.
Browned Butter Chocolate Chip Blondies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 ½ cups (350 g) light brown sugar, tightly packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 2 ½ cups (285 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 ½ cups (273 g) semisweet chocolate chips, divided
Instructions
- In a saucepan over medium heat, melt butter. Stir frequently until the butter foams, turns golden brown, and smells nutty (about 5–7 minutes). Remove from heat and allow to cool for 10 minutes.
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper and lightly spray with nonstick spray.
- In a large mixing bowl, whisk the browned butter with brown sugar until smooth.
- Add the eggs and the egg yolk one at a time, stirring well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Gently fold in most of the chocolate chips, reserving about ¼ cup for the top. The dough will be thick. Spread the dough evenly into the prepared pan and smooth the top. Then, sprinkle the reserved chocolate chips over the surface.
- Bake for 33-36 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. (Do not overbake.)
- Allow the bars to cool completely in the pan before cutting into squares.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These chocolate chip blondies are one of my new favorite desserts! The browned butter makes them taste extra rich and delicious!
Elizabeth
I love the texture of blondies, and now I love them with chocolate chips! Yum!
Stephanie
I cannot say no to (or stay away from) a blondie, and these are no exception! They are fantastic!
Annabelle
As a big chocolate chip fan, these blondies blew me away. Easy to make, and even better to eat!
Bella
I love these blondies! Perfect texture—crispy edges and soft centers with plenty of chocolate in there, too.
I have a question. I haven’t made these yet, the recipe sounds wonderful. Clarifying that a 9×9 pan is used and not a 13 x 9 pan? Thanks
Yes, 9×9 pan.