Brown Butter Triple Chocolate Blondies

      Tessa's Recipe Overview

      Taste: The combination of dark brown sugar and browned butter produces rich butterscotch and caramel flavors, perfectly balanced with milk, semisweet, and dark chocolate... It's a dream for flavor enthusiasts!

      Texture: Exceptionally chewy with a hint of gooeyness.

      Ease: There's no need to wait for ingredients to reach room temperature, and no stand mixer is necessary.

      Why You’ll Appreciate This Recipe: A more sophisticated, flavor-rich interpretation of traditional blondies.

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      I initially published this recipe in 2015 and recently revisited it to enhance it. My aim was straightforward: to create thicker blondies with more chew and a stronger browned butter taste.

      After experimenting, I believe I've succeeded. The texture is perfectly chewy, with crispy edges and abundant toasty, caramelized flavor that beautifully complements the three types of chocolate. These may very well be the best blondies you'll ever have!

      Sprinkle of Science

      Tips for Baking Success:

      - Opt for a light-colored metal pan for the most uniform and quick baking.

      - Stay attentive while browning the butter, as it can burn rapidly.

      - Whisk the eggs vigorously for a shinier top crust.

      - If you prefer gooey centers, slightly underbake; they will firm up as they cool.

      - Allow them to cool completely before cutting for clean slices, chewy texture, and balanced flavor.

      How to Prepare Brown Butter Blondies (Step-by-Step)

      1. Prepare your pan: Line an 8×8-inch metal pan with parchment paper (or foil), leaving an overhang for easy removal. I like to use metal binder clips to keep the parchment in place (they don’t burn!).

      2. Brown the butter: In a medium-sized stainless-steel sauté pan over medium heat, melt the butter. Avoid using cast iron or nonstick as it can be challenging to monitor the browning. Refer to my How to Brown Butter Guide if it's your first attempt.

      3. Add wet ingredients: Whisk the milk and vanilla extract into the butter. Allow it to cool until just warm before adding the egg and yolk. If the butter is too hot, it may scramble the eggs. Whisk vigorously until the mixture is smooth and glossy, which helps create a nice thin and shiny top crust.

      4. Combine dry ingredients + chocolate: Stir in the flour, salt, and baking powder. Don't worry about overmixing; a little extra stirring can lead to chewier blondies. Fold in the chocolate, setting some aside for topping.

      5. Bake: Spread the batter evenly in the prepared pan. Sprinkle the reserved chocolate on top and press it in slightly. Bake until the edges are golden and firm, but the center remains a bit soft:

       - 25 minutes for a gooey center

       - 27 minutes for a more set center

      Keep in mind that glass and ceramic pans will take longer to bake. Sprinkle with sea salt immediately after removing them from the oven.

      6. Cool and slice: Avoid cutting the blondies while warm! They need to cool completely to set up correctly for easy slicing and to enhance flavor.

      Ingredient Insights

      This recipe is simple, but since baking is a science, each ingredient was carefully chosen:

      - Butter: I prefer unsalted butter to manage the salt level. If using salted butter, reduce the salt in the recipe to ½ teaspoon. There's no need to soften the butter since it will be browned.

      

      - Dark Brown Sugar: The additional molasses provides moisture, resulting in a chewier texture that stays soft for days and a richer butterscotch flavor. Light brown sugar can be used in the same quantity, but it will be slightly less flavorful.

      - Granulated Sugar: A small amount is used to balance the sweetness and overall flavor of the blondies.

      - Milk: One tablespoon helps loosen the batter for even spreading. Any type of milk works, including dairy-free options (I tested with 2%).

      - Eggs: One whole egg plus one yolk adds richness and structure. Cold eggs are acceptable, and I haven't found a suitable egg substitute for this recipe.

      - Flour: Measure accurately using a digital scale or the spoon-and-level method. Using too much flour can make the blondies dry or crumbly.

      - Gluten-Free: Although I haven't tested it yet, a 1:1 gluten-free flour blend should suffice. If your blend lacks binders, add ¼ teaspoon xanthan gum.

      - Salt: Fine sea salt is mixed into the batter (table salt works as well), and flaky sea salt (like Maldon) is recommended for finishing. You may skip the topping salt if desired, but I highly recommend it.

      - Baking Powder: A small amount provides a bit of lift, ensuring the blondies remain fudgy rather than cakey or gummy.

      - Chocolate: Use equal parts of milk chocolate chips (G