Chocolate Chunk Browned Butter Blondies
Having just compiled and edited 10,000 words, I don’t have many left to share. But I will tell you that I’m a particular fan of the dense, fudgy brownie, and equally of the rich, chewy chocolate chip cookie, and a blondie is what you’d get if the two got together. Blondies are easier to make than brownies, and quicker to spread into a pan and bake than a couple dozen cookies. Just what Friday needs.
They’re the solution to any cookie emergency. But even if you’re in a rush to crush your craving, if you can spare an extra 4 minutes to brown your butter first, it’s totally worth it.
Chocolate Chunk Browned Butter Blondies
AuthorJuliePreheat the oven to 350F. In a small saucepan, melt the butter over medium-high heat. Keep it on the heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour into a mixing bowl.
Stir in the brown sugar, then the egg and vanilla. Add the flour, baking soda and salt and stir until almost combined; add the chocolate or nuts (or whatever additions you like) and stir just until blended.
Spread into an 8×8-inch pan and bake for 20-25 minutes, until golden and set. Serve warm or cool in the pan on a wire rack.
Ingredients
Directions
Preheat the oven to 350F. In a small saucepan, melt the butter over medium-high heat. Keep it on the heat, swirling the pan occasionally, until the foam starts turning golden and the mixture smells nutty. Remove from heat and pour into a mixing bowl.
Stir in the brown sugar, then the egg and vanilla. Add the flour, baking soda and salt and stir until almost combined; add the chocolate or nuts (or whatever additions you like) and stir just until blended.
Spread into an 8×8-inch pan and bake for 20-25 minutes, until golden and set. Serve warm or cool in the pan on a wire rack.
I’m a huge fan of the blondie. So dangerously easy. Haven’t tried it with browned butter yet, but could be a good project for this weekend.
Yep! Pretty much my perfect dessert! Love blondies and I love anything with browned butter. I’d like to have one or twelve of these right now for dessert 🙂
Just made these. AH-mazing. YUM!
A picture is worth a thousand drools……….
Um yeah….dangerously easy and delicious. No judgement if I eat the whole pan myself right?
Can you let us in on your latest book or project you just finished?
Made this one to combat this ridiculous weather. I have to admit, it really helped, and I’m starting to really love brown butter. I used dark chocolate chips and pecans and my son is on his 5th piece already. I’m only on my second so I’m still feeling good about myself.
Just made these yesterday and they are almost all gone – really good!! Already ate one pre-11:00 am…….
Carolyn – yes, of course! it’s called Alice Eats: a Wonderland Cookbook, and I’m doing it with Pierre Lamielle.
Wonderful! The photo made me think of the peanut butter/chocolate chip brownies (or maybe they are blondies too?) from Spolumbo’s that I love. So I swapped half the butter for peanut butter. They are delicious, and a pretty good substitute for the Spolumbo’s brownie.
Cheryl – peanut butter! So brilliant!! I’ll have to give that a try!
Julie, I have made these blondes at least 4 times now and they are amazing. I don’t know what it is about the browned butter, but it just makes these so scrumptious! Thanks for the great recipes-love your blog!
Salted or unsalted butter for these? I am never sure when a recipe calls for butter and tend to default to salted because that’s what I have in the house. But I’m going to make these for someone’s birthday and I really want to get them right. Thanks!
Either is TOTALLY fine! You need to add a pinch of salt to all baked goods anyway!