Brown Butter Triple Chocolate Blondies
Brown Butter Triple Chocolate Blondies
Ingredients
- 1 cup unsalted butter
- 1 3/4 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling, or to taste
Instructions
- 1
Preheat your oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.
⏱️ 5 min•🌡️ 350
- 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally a rich amber color with a nutty aroma. This process typically takes about 5-8 minutes. Be careful not to burn it.
⏱️ 8 min
- 3
Immediately pour the browned butter into a large heatproof mixing bowl. Add the packed light brown sugar and whisk vigorously until well combined and smooth. The mixture should be warm.
⏱️ 3 min
- 4
Add the large eggs one at a time, whisking thoroughly after each addition until fully incorporated and the mixture is lightened in color and fluffy. Stir in the vanilla extract.
⏱️ 4 min
- 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min
- 6
Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 3 min
- 7
Add the semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips to the batter. Gently fold them in until evenly distributed throughout the batter.
⏱️ 2 min
- 8
Pour the blondie batter into the prepared 9x9 inch baking pan and spread it evenly with a spatula. If desired, scatter a few extra chocolate chips on top for a more appealing finish.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350
- 10
Remove the blondies from the oven. While still warm, immediately sprinkle the flaky sea salt evenly over the top. This enhances the flavor and adds a nice textural contrast.
⏱️ 1 min
- 11
Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This ensures they set properly and are easier to cut.
⏱️ 60 min
- 12
Once cooled, cut the blondies into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3-4 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Triple Chocolate Blondies
- 1 cup unsalted butter
- 1 3/4 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling, or to taste
Instructions
- 1
Preheat your oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out later.
⏱️ 5 min•🌡️ 350 - 2
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally a rich amber color with a nutty aroma. This process typically takes about 5-8 minutes. Be careful not to burn it.
⏱️ 8 min - 3
Immediately pour the browned butter into a large heatproof mixing bowl. Add the packed light brown sugar and whisk vigorously until well combined and smooth. The mixture should be warm.
⏱️ 3 min - 4
Add the large eggs one at a time, whisking thoroughly after each addition until fully incorporated and the mixture is lightened in color and fluffy. Stir in the vanilla extract.
⏱️ 4 min - 5
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 2 min - 6
Gradually add the dry ingredients to the wet mixture, folding with a spatula until just combined. Be careful not to overmix, as this can lead to tough blondies.
⏱️ 3 min - 7
Add the semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips to the batter. Gently fold them in until evenly distributed throughout the batter.
⏱️ 2 min - 8
Pour the blondie batter into the prepared 9x9 inch baking pan and spread it evenly with a spatula. If desired, scatter a few extra chocolate chips on top for a more appealing finish.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the edges are set and lightly golden brown, and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
⏱️ 30 min•🌡️ 350 - 10
Remove the blondies from the oven. While still warm, immediately sprinkle the flaky sea salt evenly over the top. This enhances the flavor and adds a nice textural contrast.
⏱️ 1 min - 11
Allow the blondies to cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This ensures they set properly and are easier to cut.
⏱️ 60 min - 12
Once cooled, cut the blondies into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3-4 days.
⏱️ 2 min