Brown Butter Chocolate Chip Blondies

Brown Butter Chocolate Chip Blondies: A Rich, Chewy Upgrade on a Classic Treat

There’s something magical about the transformation that happens when you brown butter. That simple extra step—letting the butter melt, foam, and turn golden with little flecks of toasty milk solids—unlocks a deep, nutty aroma that adds incredible depth to baked goods. And when you swirl that into a chewy blondie batter loaded with melty chocolate chips, the result is nothing short of addictive.

Brown butter chocolate chip blondies are the dessert you make when you want something quick, comforting, and a little more special than your average cookie. The brown sugar gives them a soft, fudgy texture, while the browned butter brings a rich, toffee-like complexity that makes each bite irresistible. Whether you're baking for a gathering or just treating yourself, these blondies are the kind of simple, soul-satisfying dessert you'll find yourself making again and again.

How to Brown Butter (And Why It’s Worth It)

Browning butter is one of those small, magical steps that can totally transform your baking. It’s a simple technique—just heating butter until the milk solids toast and turn golden brown—but the result is a rich, nutty, almost caramel-like flavor that adds serious depth to everything from cookies to blondies to banana bread.

To brown butter, start with unsalted butter and use a light-colored pan (so you can see the color change clearly). Melt the butter over medium heat. First, it will melt, then bubble and foam as the water cooks off. Stir frequently, scraping the bottom of the pan with a spatula so the solids don’t stick. After about 5–7 minutes, you’ll notice golden specks forming at the bottom and a warm, nutty aroma—that’s your cue it’s ready.

As soon as it’s browned (not burned!), take the pan off the heat. You can use it immediately in your recipe, or let it cool slightly if needed. And don’t forget to scrape in all those flavorful browned bits—they’re the best part!

Brown butter is one of those game-changing ingredients that makes people wonder what your secret is—and now you know.

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These blondies are the perfect treat for any occasion, or just an afternoon treat. The weather is finally getting warmer, and there’s just something about chocolate chip flavored things when it’s a sunny, warm day. These brown butter chocolate chip cookies are also perfect paired with a scoop of your favorite ice cream.

How to Store Your Blondies (If You Have Any Left!)

One of the best things about these brown butter chocolate chip blondies—aside from how insanely good they taste—is how well they keep. Once cooled completely, you can store them in an airtight container at room temperature for up to 4–5 days. They’ll stay soft and chewy, I also love how the flavor gets better the next day as the brown butter settles in.

For longer storage, blondies freeze beautifully. Just wrap individual squares tightly in plastic wrap, then pop them in a freezer-safe bag or container. They’ll keep for up to 2 months. When you're ready for a treat, let one thaw at room temperature or warm it in the microwave for a few seconds until soft and gooey again.

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If you end up loving these blondies, let me know in the comments below :)

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Brown Butter Chocolate Chip Blondies

Yield: 16

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Rich and chewy, these brown butter chocolate chip blondies are packed with nutty caramel flavor and melty chocolate in every bite. Perfectly golden and easy to make, they're a delicious twist on a classic treat.

Ingredients

• ½ cup + 1 tablespoon unsalted butter. (1 stick + 1 tablespoon, see notes).
• 1 cup brown sugar
• 2 eggs (room temperature)
• 1 tbsp vanilla extract
• 1 cup of all-purpose flour
• ¼ tsp of baking powder
• ½ tsp salt
• 1 cup milk chocolate chips

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
2. To brown butter, melt unsalted butter in a light-colored saucepan over medium heat. Stir frequently as it foams and then turns golden brown, with a nutty aroma—this usually takes 5–7 minutes. Remove from heat immediately to prevent burning.
3. Allow the browned butter to cool some.
4. Add the browned butter and brown sugar to a separate bowl and mix with a spatula until combined.
5. Add the eggs and vanilla extract and mix until just combined.
6. Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until there are no clumps of flour without overmixing.
7. Add 1 cup of chocolate chips and fold together until incorporated without overmixing.
8. Transfer to your prepared baking pan and bake for 30-35 minutes or until the edges are golden brown. (Optional, sprinkle extra chocolate chips before baking, or add extra when the blondies come right out of the oven.)
9. Allow to cool and enjoy!

Equipment

1. 9x9 baking pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Bowls
6. Saucepan

Notes

• Browning butter evaporates extra moisture in the butter, losing volume. Because of this, you'll need a little extra butter. I've found that an extra tablespoon when browning equates to a 1/2 cup melted/browned. However, every butter is different. This recipe works great with a good, high-quality butter with higher butterfat. (I use Kerrygold Butter for this recipe.)