Cookies & Bars
Brown Butter Triple Chocolate Blondies
Rich, chewy brown butter chocolate blondies packed with three types of chocolate. These decadent treats are perfect for any chocolate lover!
Three Types of Chocolate Meet Brown Butter
These blondies are what happens when you combine the nutty, caramelized depth of brown butter with a trio of semi-sweet, milk, and white chocolate chips. Every bite delivers layers of chocolate goodness — the semi-sweet provides rich intensity, the milk chocolate adds creamy sweetness, and the white chocolate bursts with vanilla contrast against the cocoa-tinted batter. They bridge the gap between cookies and brownies with a chewy, fudgy texture that disappears fast every time I make them.
Baker’s Tips
- Use a light-colored saucepan to brown the butter so you can see the color change clearly. Pour it into a bowl immediately once golden to stop the cooking, and cool for 15 minutes before adding sugars.
- Line the pan with parchment paper with overhang on two sides for easy removal and clean edges when cutting.
- A toothpick should come out with a few moist crumbs — not wet batter, not clean. The center should spring back lightly but still feel slightly soft.
- Let them cool completely before cutting — at least 2 hours. They actually taste even better the next day as the flavors meld overnight.
Variations
- Salted Caramel: Sprinkle flaky sea salt over the top before baking and add 1/2 cup caramel chips to the chocolate mix for a divine sweet-salty combination.
- Bourbon Brown Butter: Add a tablespoon of bourbon to the wet ingredients for a sophisticated depth that pairs beautifully with the brown butter.
- Toasted Nut: Fold in 3/4 cup toasted pecans or walnuts along with the chocolate chips for extra crunch and richness.
Ingredients
Main Ingredients
Triple Chocolate Mix-ins
Instructions
- 1
Brown the Butter
In a medium saucepan over medium heat, melt the butter, stirring constantly. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 5-7 minutes. You'll see brown bits at the bottom and hear crackling sounds. Pour into a bowl and let cool for 15 minutes.
- 2
Prepare Pan and Oven
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with cooking spray.
- 3
Mix Wet Ingredients
Add both sugars to the cooled brown butter and whisk until combined. Beat in eggs one at a time, then add vanilla extract. The mixture should be smooth and glossy.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Don't overmix.
- 5
Add Chocolate Chips
Fold in the semi-sweet, milk, and white chocolate chips, reserving about 1/4 cup of mixed chips for topping. The batter will be thick and fudgy.
- 6
Bake the Blondies
Spread the batter evenly in the prepared pan and sprinkle with reserved chocolate chips. Bake for 25-28 minutes, until the center is just set and a toothpick inserted comes out with a few moist crumbs.
- 7
Cool and Cut
Let cool completely in the pan for at least 2 hours before lifting out using parchment overhang. Cut into 24 squares with a sharp knife, wiping clean between cuts for neat edges.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 285 calories |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Carbohydrates | 42g |
| Sugar | 28g |
| Protein | 4g |
| Sodium | 165mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
How do I know when the butter is properly browned?
The butter should turn golden brown with a nutty aroma and you'll see brown bits at the bottom of the pan. It typically takes 5-7 minutes of constant stirring over medium heat.
Can I use different types of chocolate chips?
Absolutely! You can substitute dark chocolate, butterscotch chips, or even chopped chocolate bars. The key is maintaining about 2 cups total of mix-ins for the best texture.
Why are my blondies too dry or crumbly?
This usually happens from overbaking or overmixing the batter. Bake just until the center is set, and fold ingredients gently to maintain the fudgy texture.
Reader Reviews
Based on 154 reviews
