Browned Butter Triple Chocolate Blondies

      Tessa's Recipe Overview

      Taste: The combination of dark brown sugar and browned butter yields rich flavors reminiscent of butterscotch and caramel, harmonized with milk, semisweet, and dark chocolate… It’s a dream for flavor enthusiasts!

      Texture: Exceptionally chewy and slightly gooey.

      Ease: No need for ingredients to reach room temperature, and a stand mixer is unnecessary.

      Why You'll Enjoy This Recipe: A sophisticated, flavor-packed twist on traditional blondies.

      This post might contain affiliate links. Please refer to our disclosure policy.

      I first shared this recipe in 2015 but recently revisited it to enhance it. My objective was clear: to create thicker blondies with more chew and a more pronounced browned butter flavor.

      After testing, I believe I achieved it. These blondies boast the perfect chewy consistency, crisp edges, and abundant toasty, caramelized flavors to enhance all three types of chocolate. You might find these to be the best blondies you’ve ever had!

      Sprinkle of Science

      Quick Baking Tips for Success:

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

      - Do not leave the butter unattended while browning, as it can burn quickly.

      - Whisk the eggs vigorously for a shinier top crust.

      - Slightly underbake if you prefer gooey centers; they will firm up upon cooling.

      - Allow to cool completely before slicing for clean cuts, chewy texture, and balanced flavor.

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

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

      Brown the butter: In a medium stainless-steel sauté pan over medium heat, melt the butter. Avoid using cast iron or nonstick pans, as it’s more challenging to monitor the browning. If you're unfamiliar with browning butter, check my How to Brown Butter Guide.

      Add wet ingredients: Whisk in the milk and vanilla extract. Allow to cool until it’s just warm before incorporating the egg and yolk. If the butter is too hot, it could scramble the eggs. Whisk vigorously until you achieve a smooth and glossy mixture. This step contributes to a shiny crust on top.

      Add dry ingredients and chocolate: Mix in the flour, salt, and baking powder. Overmixing is not a concern here; a little extra gluten from the stirring can lead to chewier blondies. Fold in the chocolate, saving some for topping.

      Bake: Evenly spread the batter in the prepared pan. Sprinkle the remaining chocolate on top and press down lightly. Bake until the edges are golden and set, but the center remains slightly soft:

      - 25 minutes: For a gooey center

      - 27 minutes: For a more set center

      Glass and ceramic pans may require additional baking time. Immediately sprinkle with sea salt after removing from the oven.

      Cool and slice: Avoid cutting the blondies while they’re warm! They require the full cooling period to set properly for easy slicing. They will also taste more balanced and flavorful once cooled.

      Ingredient Notes

      This recipe is simple, but because baking is a precise science, each ingredient is carefully selected. Here's why:

      - Butter: I prefer unsalted butter to manage the salt levels. If only salted is available, reduce the added salt to ½ teaspoon. There's no need to soften the butter since it will be browned!

      - Dark Brown Sugar: The added molasses contributes moisture, resulting in a chewier texture that remains soft for days, along with a richer butterscotch flavor. Light brown sugar can be used in the same quantity, but the flavor will be slightly less intense.

      - Granulated Sugar: A small amount is included to balance sweetness and enhance the overall flavor.

      - Milk: One tablespoon loosens the batter for even spreading in the pan. Any type can be used, including dairy-free (I’ve tested it with 2%).

      - Eggs: One large egg and one egg yolk provide richness and structure. Cold eggs are acceptable. I haven't found a reliable substitute for eggs in this recipe.

      - Flour: Measure accurately using a digital scale or the spoon-and-level technique. Excess flour can result in dry or crumbly blondies.

      - Gluten-Free Option: I haven't tested this yet, but a 1:1 gluten-free flour blend should suffice. Add ¼ teaspoon of xanthan gum if the blend lacks any binders.

      - Salt: Use fine sea salt in the batter (table salt is also fine) and flaky sea salt (like Maldon) for sprinkling on top. Omit the flaky salt if you prefer, but it is highly recommended.

      - Baking Powder: A small amount provides a bit of lift so these blondies remain fudgy rather than cake-like, dense, or gummy.

      - Chocolate