Brown Butter Chocolate Chunk Blondies
Rich, chewy blondies made with nutty browned butter and chunks of dark chocolate — ready in about 35 minutes with just one bowl.
Ingredients
- 1/2 cup unsalted butter
- 2 teaspoons vanilla extract
- 1/4 to 1/2 teaspoon salt to taste
- 1/2 cup packed brown sugar light or dark
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 cup all-purpose flour spooned and leveled
- 150 g about 1 cup dark chocolate, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- Brown the butter in a light-colored saucepan over medium heat, stirring often, until golden brown flecks appear and it develops a nutty aroma, about 5–6 minutes.
- Immediately transfer the browned butter to a mixing bowl, scraping in all the flavorful brown bits. Let it cool for 5 minutes.
- Whisk in the brown sugar, granulated sugar, vanilla extract, and salt until the mixture becomes smooth and glossy.
- Add the egg and whisk for about 30 seconds until the batter looks slightly lighter and well combined.
- Gently fold in the flour with a spatula until no dry streaks remain. Avoid overmixing.
- Fold in the chopped dark chocolate, reserving a small amount to sprinkle on top.
- Spread the batter evenly into the prepared pan and scatter the reserved chocolate pieces over the surface.
- Bake on the middle rack for 20–22 minutes, until the edges are set and the center is slightly soft.
- Allow the blondies to cool in the pan for at least 20 minutes before lifting them out with the parchment paper. Slice into 9 squares once completely cooled.
Notes
For the best flavor, take your time browning the butter and use good-quality chocolate. Avoid overbaking the blondies, as they continue to set while cooling and can lose their soft, chewy texture if baked too long. Store leftovers in an airtight container at room temperature for up to 4 days or freeze for longer storage.