Do you ever have days where you feel like doing NOTHING at all? Like, even the thought of getting up to get a glass of water seems like an arduous task? Please tell me I’m not alone!
Today is one of those days for me. Maybe it’s a Sunday thing. Just writing this post feels like a huge summit I’m climbing.
Since I’m the only one who can get these posts published and since no one else is telling me to do it (pros and cons of being your own boss…) the only thing pushing me to finish is my excitement in sharing this specific recipe. It was conceptualized right in the baking aisle of the grocery store, as I stared down a sale on chocolate chips that was too good to pass up. Super Target, you have no idea what kind of deliciousness your sale has resulted in. Seriously! I hope the photos and recipe title convey just how magnificent these blondies are.
I just love that tissue thin crinkly crust on top. SO good!
Taste: Incredibly flavorful. The brown butter plus dark brown sugar provides that blissful nutty butterscotch-y sweetness. Then three kinds of chocolate round it all out for an amazing depth of flavor. That’s my kind of dessert!
Texture: Super chewy, especially at the edges! The center is a little more gooey, and if it’s warm it’s like ooey chocolate heaven.
Ease: Super easy, just follow the directions exactly for the brown butter part and don’t walk away. The butter can go from perfectly browned to burnt fast.
Appearance: GIVE ME ALL THE BLONDIES.
Pros: So much for flavorful than your typical blondie or cookie.
Would I make this again? Absolutely 100% yes.
How to make Brown Butter Triple Chocolate Blondies
Yield: 9 large or 16 small blondies
Prep Time: 15 minutes
Cook: 1 hour
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
Preheat the oven to 350°F. Line an 8 by 8-inch pan with aluminum foil.
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.
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.
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.
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.
© Handle the Heat - handletheheat.com