The Best Fudgy Brown Butter Blondies with Chocolate Chips: An Easy One-Bowl Recipe

Prepare to discover your new favorite dessert: these incredible brown butter blondies! These aren’t just any blondies; they are extraordinarily fudgy, perfectly chewy, and boast a rich, nutty flavor thanks to the browned butter. The best part? This mouth-watering blondie recipe comes together in a single bowl with only 7 simple ingredients, making it an absolute dream for bakers of all skill levels. If you’re searching for a straightforward yet sensational dessert that will impress everyone, look no further.

Essential Ingredients for Perfect Brown Butter Blondies

Achieving the perfect fudgy and chewy blondie texture starts with quality ingredients. Here’s what you’ll need, along with some tips for each:

All-Purpose Flour: For these blondies, I’ve specifically developed and tested the recipe using all-purpose flour. Its balanced protein content provides the ideal structure and chewiness without making the blondies tough. While other flours might work, I recommend sticking to all-purpose for consistent results.

High-Quality Vanilla Extract: Vanilla isn’t just a supporting player here; it’s a primary flavor profile that beautifully complements the nutty brown butter and rich sugars. Using a high-quality pure vanilla extract will make a noticeable difference, adding warmth and depth to every bite. Avoid imitation vanilla for the best flavor.

Light Brown Sugar: This is key to the blondies’ signature chewiness and deep, molasses-like flavor. We use a higher ratio of light brown sugar to white sugar, which contributes significantly to the fudgy texture and caramel notes that define a truly great blondie. Pack it firmly when measuring!

Granulated White Sugar: A touch of white sugar balances the sweetness and helps create that desirable crinkly top crust, a sign of a perfectly baked blondie. It contributes to the overall structure and provides a delicate crispness on the surface.

Unsalted Butter: The star of the show! Using unsalted butter allows you to control the total salt content in the recipe. I highly recommend using a high-quality European-style butter, such as Kerrygold. These butters typically have a higher fat content, which results in a richer, creamier, and more flavorful browned butter, ultimately making your blondies even more decadent.

Large Eggs (Room Temperature): Eggs bind the ingredients, add moisture, and contribute to the fudgy texture. Ensuring they are at room temperature helps them incorporate more smoothly and evenly into the batter, leading to a more consistent bake and a superior final product. Take them out of the fridge about 30 minutes before you start baking.

Kosher Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the blondies. I specifically use Diamond Crystal Kosher Salt. If you’re using a finer salt or Morton Kosher Salt (which is coarser and saltier than Diamond Crystal), be sure to halve the amount called for to prevent over-salting.

Chocolate Chips (Optional, but highly recommended!): While these blondies are delicious on their own, chocolate chips add an extra layer of indulgence. I typically use dark chocolate chips, but feel free to experiment with semisweet, milk, white chocolate chips, or even butterscotch or peanut butter chips. For a nuttier twist, toasted walnuts or pecans are also fantastic!

Mastering the Brown Butter Blondie Baking Process

Follow these detailed steps to create perfectly fudgy and flavorful brown butter blondies every time. Remember, baking is all about precision and a little bit of love!

Step 1: The Magic of Brown Butter. Begin by browning your unsalted butter. In a small, light-colored saucepan (a light-colored pan helps you monitor the color changes), melt the butter over medium-low heat. As it melts, it will begin to foam and sputter. Use a heat-resistant rubber spatula to stir the butter constantly, scraping the bottom of the pan. You’ll soon notice white flecks appearing at the bottom – these are the milk solids. Continue stirring until the sputtering subsides and these milk solids transform into a beautiful, golden-brown color, emitting a wonderfully nutty aroma. This entire process typically takes 5-8 minutes. Immediately turn off the heat and carefully pour the brown butter, along with all those flavorful brown bits, into a large, heatproof mixing bowl. These browned bits are where much of the delicious flavor resides! Allow the brown butter to cool for about 10-15 minutes, or until it’s no longer hot to the touch but still liquid. This cooling step prevents the eggs from scrambling.

Step 2: Prepare Your Baking Environment and Mix Sugars. While the brown butter cools, preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on all sides. This “sling” will make it incredibly easy to lift the cooled blondies out of the pan for neat slicing. Once your browned butter has cooled sufficiently, add both the light brown sugar and granulated white sugar to the bowl. Whisk them vigorously together with the cooled brown butter. The mixture will look quite sandy and thick – this is perfectly normal and exactly what you want for that signature chewy texture.

Step 3: Creating the Crinkle Top. To the sugar and brown butter mixture, add the two room-temperature eggs, vanilla extract, and kosher salt. Whisk everything together enthusiastically for at least 1 full minute. Don’t be shy with the whisking here! The blondie batter should become noticeably thick, glossy, and lighten slightly in color to a pale yellow. This extended whisking incorporates air and helps to dissolve the sugar, which is crucial for achieving that coveted shiny, crackled top that is characteristic of perfect fudgy blondies and brownies.

Step 4: Incorporate Dry Ingredients and Bake. Gently fold in the all-purpose flour using your rubber spatula. Mix only until there are no more visible streaks or pockets of dry flour. Be careful not to overmix, as this can develop the gluten in the flour too much, leading to tough or dry blondies. Once the flour is just incorporated, stir in about ¾ of your chocolate chips (or other chosen add-ins), reserving a small handful for sprinkling on top later. Pour the rich blondie batter evenly into your prepared 8×8 inch pan. Bake in the preheated oven for 20-23 minutes. The edges should appear set and lightly golden, while the center might still look slightly soft or gooey, and the top will have that beautiful shiny, crinkled appearance. This slight underbaking is key to ultra-fudgy blondies. As soon as they come out of the oven, immediately sprinkle the remaining reserved chocolate chips over the hot surface – they’ll melt slightly and look beautiful. Let the blondies cool completely in the pan before attempting to lift them out using the parchment paper overhang and slicing them into squares. Cooling completely allows them to set properly, ensuring perfect, clean cuts and optimal texture.

Expert Baking Tips & Tricks for Perfect Blondies

• Embrace a Kitchen Scale for Accuracy: For truly consistent and professional-level baking results, I cannot stress enough the importance of using a kitchen scale to weigh your ingredients, especially flour and sugars. Measuring by volume (cups) can be inaccurate and lead to variations in your final product. Weighing ensures the precise ratios needed for those perfectly chewy and fudgy blondies, preventing them from turning out dry or crumbly.
• Scrape Out All the Brown Butter Goodness: When you’re done browning your butter and pouring it into the mixing bowl, make sure to scrape out every single little brown bit from the bottom of the saucepan. These toasted milk solids are the concentrated source of that incredible nutty, caramel-like flavor that defines brown butter. Leaving them behind means leaving flavor behind!
• The Secret to Fudgy Blondies: Underbaking is Key: To achieve that coveted super fudgy texture, it’s always better to slightly underbake your blondies than to overbake them. The edges should be set, but the center should still look a little soft and possibly gooey. They will continue to set as they cool in the pan. An oven thermometer can also help ensure your oven temperature is accurate.
• Unleash Your Creativity with Mix-ins: While dark chocolate chips are a fantastic choice, this blondie base is incredibly versatile! Feel free to experiment with a wide array of mix-ins. Consider semisweet chocolate chips, creamy white chocolate chips, rich butterscotch chips, delightful peanut butter chips, crunchy toffee bits, or even toasted walnuts or pecans for an added texture and nutty flavor. The options are truly endless, allowing you to tailor your blondies to any craving!
• Don’t Rush the Cooling Process: It can be tempting to dive into warm blondies, but resist the urge! Letting the blondies cool completely in the pan is essential. This allows them to fully set, making them much easier to slice cleanly and ensuring their optimal fudgy and chewy texture. Warm blondies tend to be crumbly and won’t hold their shape as well.
• Room Temperature Eggs: As mentioned in the ingredients, room temperature eggs emulsify better with the butter and sugar, leading to a smoother, more uniform batter and a better overall texture in your baked goods.

Storage & Freezing Instructions for Freshness

Proper storage is essential to keep your brown butter blondies fresh and delicious for as long as possible. Here’s how to do it:

Room Temperature Storage: Once completely cooled, store your baked brown butter blondies in an airtight container at room temperature. They will remain wonderfully fresh and chewy for up to 4 days. Stacking them with parchment paper in between layers can prevent sticking.

Freezing for Later Enjoyment: Blondies freeze beautifully, making them perfect for meal prepping desserts or saving for a rainy day. To freeze, ensure the blondies are completely cool, then wrap individual bars tightly in plastic wrap or aluminum foil. Place the wrapped blondies in an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 2 months without losing their quality. When you’re ready to enjoy them, simply let them thaw in the refrigerator overnight or on the counter at room temperature for a few hours until defrosted. You can even warm them slightly in the microwave for a just-baked feel!

Delightful Serving Suggestions

These fudgy brown butter blondies are fantastic on their own, but here are some ideas to elevate your dessert experience:

• A La Mode: Serve warm blondies with a scoop of vanilla bean ice cream. The contrast of warm and cold, fudgy and creamy, is simply divine. A drizzle of caramel sauce takes it to the next level!
• With Coffee or Tea: Pair a blondie with your favorite hot beverage for a perfect afternoon treat or an after-dinner indulgence.
• Dessert Platter: Cut them into smaller squares and arrange them on a dessert platter with other treats for a party or gathering.
• Whipped Cream: A dollop of freshly whipped cream can add a light, airy contrast to the rich blondies.
• Fruit: A side of fresh berries, like raspberries or strawberries, can add a refreshing tartness that cuts through the sweetness.

Frequently Asked Questions About Blondies

Here are some common questions you might have about making these delicious brown butter blondies:

What is a blondie?

A blondie is essentially a “blonde brownie.” While brownies get their rich flavor from cocoa powder or melted chocolate, blondies rely on brown sugar and butter for their signature caramel-like, butterscotch flavor. They often have a chewy, fudgy texture similar to brownies but with a distinct taste profile.

Can I make these blondies without brown butter?

Technically, yes, you can make blondies with regular melted butter. However, the brown butter is what gives this particular recipe its incredible depth of flavor and nutty aroma. It truly elevates the blondie experience from good to extraordinary, so I highly recommend not skipping this step!

Why are my blondies dry?

Dry blondies are usually a result of overbaking or overmixing the flour. Ensure you bake them only until the edges are set and the center still looks a bit soft. Also, once you add the flour, mix just until no dry streaks remain – excessive mixing develops gluten, which can make baked goods tough and dry.

How do I get that crinkly top?

The crinkly top comes from a combination of factors: whisking the eggs and sugar mixture for a full minute until it’s thick and shiny, using a higher ratio of brown sugar, and baking at the correct temperature. This process creates a thin, sugary crust that “crinkles” as the blondies bake and cool.

Can I add nuts or other ingredients?

Absolutely! This recipe is incredibly versatile. Beyond chocolate chips, you can add toasted walnuts, pecans, macadamia nuts, toffee bits, shredded coconut, or even a swirl of jam. Just be mindful of adding too many wet ingredients, which could affect the texture.

Do I need to bring my eggs to room temperature?

Yes, for the best results, it’s highly recommended. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform batter. This leads to a more consistent bake and a finer crumb in your blondies.

Expand Your Baking Repertoire: Try These Recipes Next!

If you loved these brown butter blondies, you’re sure to enjoy these other delightful baking creations:

Have you made this incredible recipe? Please take a moment to rate it below! Your feedback is invaluable. Don’t forget to share your creations and follow me on Instagram @alpineella and Pinterest! I love seeing what you bake!

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