Brown Butter Blondies

Blondies are a combination of the best part of chocolate chip cookies and brownies. They taste like a chocolate chip cookie and have a crispy exterior like chocolate chip cookies, but the middle is gooey and fudgy like a brownie. To make my blondies extra flavourful, I brown the butter before adding it to the batter. An optional sprinkle of sea salt over the top takes this treat to the next level!   Adapted from America's Test Kitchen
Servings: 9 yield(s)
Prep Time: 10 mins
Cook Time: 28 mins
Total Time: 38 mins
  • 171 g unsalted butter (12 tablespoons)
  • 300 g brown sugar (light is fine, but dark gives an even deeper flavour!)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 212 g all-purpose flour (1 1/2 cups)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 170 g semi-sweet chocolate chips (1 cup)
  • coarse sea salt to finish (optional)
  1. Preheat your oven to 350F/180C. Line a 9x9 inch square pan with a sheet of parchment paper for easier removal of the blondies after they bake (optional.) Grease the pan and parchment paper.
  2. In a medium saucepan over medium heat, melt the butter. Stir constantly with a spatula until the butter solids turn a nutty brown colour. Transfer to a bowl and let cool slightly
  3. In a small bowl, combine the flour, baking powder and salt. Set aside.
  4. In a large bowl, combine the brown sugar, eggs, cooled butter and vanilla extract.
  5. Add the flour mixture and mix with a spatula until well combined.
  6. Add the chocolate chips and stir to combine. Transfer the mixture to your prepared pan and smooth with a spatula. Sprinkle the top with coarse sea salt (optional.)
  7. Bake until the top is firm, about 25-28 minutes. Let cool to lukewarm before removing from the pan and slicing.