Tessa’s Recipe Rundown
Taste: Nutty, butterscotch-y, sweet, and full of three different kinds of chocolate.
Texture: Super chewy, especially at the edges, and extra gooey if served warm.
Ease: Super easy!
Why You’ll Love This Recipe: So flavorful, quick and easy, and crowd-pleasing.
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If you think blondies can’t be just as indulgent as brownies, these Brown Butter Triple Chocolate Blondies are here to change your mind!
These blondies strike the perfect balance between dense, fudgy, and chewy, making them impossible to resist.
Thick, chewy, and absolutely loaded with rich, complex flavor thanks to nutty brown butter and three kinds of chocolate, these blondies are your new favorite dessert.
And, bonus: these blondies are super easy to make!
Sprinkle of Science
How to Make Brown Butter Triple Chocolate Blondies
How to Brown Butter
Browning butter is such a simple way to elevate recipes. It brings a heavenly nuttiness and SO much flavor, and it’s surprisingly easy to make. I’ve included everything you need to know in the recipe below, but check out my How to Brown Butter post for all my tips and loads of visuals.
Tips for CHEWY Brown Butter Triple Chocolate Blondies
- Measure your flour correctly. Too much flour will cause dry, hard, or cakey blondies. Use a digital kitchen scale for best results, or if you don’t have one, use the spoon and level method.
- An extra egg yolk. An extra egg yolk adds a little bit more protein and fat, for richer, chewier blondies. Don’t skip it – I promise it’s worth it!
- Don’t overbake. These Brown Butter Triple Chocolate Blondies are meant to be a little gooey and chewy. Remove from the oven just before they look like they’re completely done. Residual heat will continue to cook them through.
The Baking Pan
I highly recommend using a quality light-colored metal baking pan for these blondies. Don’t use glass or ceramic, as those materials take longer to heat through and may cause a gummy texture instead of chewy. Learn more in my Glass vs. Metal Baking Pans post here.
Can I Double This Recipe?
Yes! Simply double all ingredients and bake in a 9×13-inch metal baking pan. Add a few minutes to the baking time.
Storing & Freezing Brown Butter Triple Chocolate Blondies
Store cooled blondies for up to a week inisde an airtight container.
You can also freeze up to 3 months in an airtight container. Thaw at room temperature before serving.
More Recipes You’ll Love:
Brown Butter Triple Chocolate Blondies
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Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- 1 cup (200 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon milk, any kind
- 2 teaspoons vanilla extract
- 1 large egg plus 1 egg yolk
- 1 ½ cups (191 grams) all-purpose flour
- 3/4 teaspoon fine sea salt
- ¼ teaspoon baking powder
- ½ cup (85 grams) milk chocolate chips
- ½ cup (85 grams) semisweet chocolate chips
- ½ cup (85 grams) bittersweet chocolate chips*
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.
- In a medium stainless steel sauté pan set over medium heat, melt the butter. It should become foamy with audible cracking and popping noises. Cook, stirring occasionally, until it smells nutty and brown bits start to form at the bottom. Once the bits are amber in color, remove from heat and pour into a large mixing bowl, scraping in the brown bits.
- Add both sugars to the hot butter and whisk until combined. Whisk in the milk and vanilla. Let cool until just warm (so the eggs don’t scramble). Whisk in the egg and egg yolk vigorously until very smooth.
- With a rubber spatula, stir in the flour, salt, and baking powder. Stir in all the chocolate chips, reserving about ¼ cup total (43 grams) for topping.
- Spread the batter evenly into the prepared pan. Sprinkle remaining chips on top, pressing into batter slightly.
- For gooier blondies, bake until the edges are lightly golden but the center still has a slight jiggle, about 25 minutes. For firmer blondies, bake until the edges are deeper golden and the center is set, about 27 minutes.
- Note: If baking in a glass or ceramic pan, you will likely need to extend the baking time by at least 5 minutes.
- Let cool before slicing and serving. Blondies can be stored in an airtight container at room temperature for up to 3 days.
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.