Ingredients
- 1 stick (4 ounces, 113 grams) unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 1 cup (4.5 ounces, 128 grams) all-purpose flour
- 1/3 cup milk chocolate chips, plus more for sprinkling
- 1/3 cup white chocolate chips, plus more for sprinkling
- 1/3 cup semisweet chocolate chips, plus more for sprinkling
Directions
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Preheat the oven to 350°F. Line an 8 by 8-inch pan with aluminum foil.
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In a small saucepan set over medium heat, melt 6 tablespoons of the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Stir in the remaining 2 tablespoons of butter in until melted.
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Combine the browned butter with the sugar and stir until smooth. If still very hot, let cool slightly. Stir in the egg, egg yolk, and vanilla until smooth. Add in the salt and flour and stir until combined. Mix in all the chocolate chips.
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Pour the batter into the prepared pan. Sprinkle with a small handful of the three chocolate chips and press into the batter. Bake for about 25 minutes, or until golden at the edges.
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Let cool on a baking rack before cutting into squares. Store in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.
Yuuuuummmm!! I have made this recipe probably a dozen times, and I get rave reviews each time. Thank you for the awesome recipe.
I was surprised there isn’t any baking powder or soda in this recipe.
Blondies on another level. These were so good! I used whatever chips were in my pantry and don’t think you could go wrong with any combo. Thanks for a great recipe!
So happy you enjoyed!
I love this recipe! I don’t add the chocolate chips, I swirl dolops of cookie butter through the batter after pouring it into the pan…it’s absolutely phenomenal
I like the taste but didn’t love the consistency – the butter was bubbling out the edges which has never happened with other brownie bars.
Also is it normal that there is no baking soda in it ?
Is there way to give them a more brownie consistency?
That doesn’t sound normal about the butter! There’s no baking soda so the blondies stay nice and fudgy. I’m not sure exactly what you mean by brownie consistency?
I made these today in a 13×9 glass pan and they were FANTASTIC! I doubled the recipe and made no other adjustments except adding another’s 3-5 mins..but I often have to do that so it’s likely my oven and not due to doubling the recipe. I will definitely be making these again!
These blondies are outrageous Tessa!!! I had to stop myself from eating the whole pan. I couldn’t find milk chocolate and white chocolate chips, so I just chopped up a bar of chocolate. Incredible flavor, and pretty easy too.
Can I brown margarine instead of butter?
I want it to be dairy free
They make an Earth butter vegan butter that you could try.
have you tried doubling the recipe for say a 9 X 13 pan?
Thx.
Hi Tessa!!
These blondies are to die for….just thinking to bake them again…
Thanks for sharing all your recipes and tips with us.
You have a devoted fan in me.
Love from Spain!!
Carmen.
best ever! I didn’t have white chocolate chips but I did have butterscotch chips! Those, with the other two chocolate chips…out of control girl! love it!!! you are the best! I love your recipes, thank you!
Tessa, you have found a huge fan in me, I just tried out this recipe and it didn’t turn out as I was hoping. Is there a possibility of over heating the butter? Because mt mixture was very dense. Flavour on point though.
Hi Divya! Thank you so much! If they turned out too dense then it was more likely that too much flour was added into the mix. The best way is to measure the flour by weight. But if you don’t have a scale, just make sure you’re gently spooning the flour into your measuring cup so it doesn’t become too compacted. I will say, though, that these blondies are meant to be chewy and not light and cakey.
Yaasssssss.
Thanks Tessa! I need a new chef’s knife 🙂 I have seen this one recommended before – must be a sign!
I’m happy to help in the pursuit of new kitchen goodies anytime 😉
uh, three kinds of chocolate AND brown butter?! sounds like my kind of treat!
This is scary. I have just whipped up a batch of these blondies and the batter is so thick. It’s more like fudge. Is that the way it’s supposed to be?????
Yes that’s fine!! Blondie batter is quite thick typically. Did they turn out?
These look fab – why have one kind of chocolate when you can have three?
Honestly I am super jealous of your beautiful razor sharp edges on the squares – what type of knife do you use?
Oh thanks! i use this chef’s knife: http://amzn.to/1J2GHgV It’s the one we were given in culinary school!
Those do look magnificent! So many chocolate chips–that is the best part of a blondie, IMHO 🙂
I completely agree, June! I once had a friend in school who would pick out the chocolate chips from cookies and bars. It was practically blasphemous… until she gave all the chips to me 😉
I’m having one of those days right now! I’m sitting at the table wanting more coffee, but the thought of having to physically get up and MAKE IT… too much!
These look good enough to lick the screen… hubba bubba!
Look fabulous! I have two questions: how come you’ve gone from cooking and baking blog to just baking?
And the other – HOW do you manage to stay fit and healthy with all these wonderful treats you constantly bake? 🙂
Hey Frances, thanks! Baking is where my true passion is and my baking recipes were always my most popular. It seemed like a natural evolution!
As for your second question, I practice moderation. I try to have just a few bites to really enjoy something without over-doing it. I try to eat healthy the rest of the time and exercise 3-4 times a week.
Done, Tessa. When should I expect it in my inbox? 😀
It should send almost immediately! If you don’t see it, check your spam box.
Girl, I totally feel that way sometimes! And then I bake something and I immediately feel better (and like I want to do everything)! : ) These blondies look amazing, I can’t wait to make them!
Hold on a sec – they only make NINE blondies? How come it makes so little? Isn’t that too much butter for only 9 pieces though?
Hey Cindy! This recipe is made in an 8×8-inch pan, so you can make 9 large blondies or 16 smaller ones (I’ve edited the recipe to clarify). You can always make whatever size you’d like. I cut them into larger pieces for the photos so I didn’t want anyone to be confused about size!
Tessa, I’m already an email subscriber of yours. How can I get my hands on the “Cookie Customization Guide”?
Still enter your email address so it can be sent to you – you’ll be put on a different section of the list!
Um…every Sunday is usually like that for me :/ Glad i’m not the only one 😀 Sounds like you need a vacation 🙂
These blondies look absolutely perfect and indulgent. My sister is coming home to visit for the entire week and this will be a MUST!
Look so good! I was wondering if they have a cakey texture though, or resemble a brownie?
Not even remotely cakey. Very chewy and rich!