Soft, chewy Brown Butter Blondies filled with pockets of of huge chocolate chunks. You’re one bowl & no mixer away from a whole lot of deliciousness.
Sometimes I dream of making fancy desserts that belong in a Parisian bakery store-front, or at a wedding at the Ritz Carlton.
Other times I want to sit in my sweatpants and dealing with mille-feuilles or fondant is the last thing that interests me. Yes – I want to eat chocolate, and no – I don’t have the mental strength to deal with potential kitchen failures. These Brown Butter Chocolate Chunk Blondies are for those times.The times when you need something decadent & delicious but requiring very little effort. The times when you want pockets of melted chocolate, and you don’t care if your fingers get messy. The times when you lack the arm strength turn on your mixer, the patience for cookie dough to chill, and the determination to wash more than one bowl. But you need a warm, delicious baked good fresh the oven and oozing with dark chocolate.
These Brown Butter Chocolate Chunk Blondies are there in your darkest times. And they’re there to be your new best friend. Comforting, homey & warm. With dark chocolate chunks.
Now let’s break these delectable bars down into their 2 main components that give so much flavor: Brown Butter & Dark Chocolate Chunks.
Brown butter is so amazing in baking. Just by melting your butter for a little longer until the milk solids begin to form you get a rich, fragrant, almost nutty aroma and so much extra flavor. The day I discovered browning butter it was like Ariel singing A Whole New World. There’s actually a way to make butter even better.
Then dark chocolate chunks. Here we’re using dark chocolate bars cut into large chunks. You see – chocolate chips have stabilizers in them which stop them from melting as much. But chocolate bars don’t. So by roughly chopping up a large Lindt or Ghirardelli bar – you get large pockets of completely metly, oozy chocolate. SEE BELOW.
Seriously – these will be your new favorite dessert. Have them with ice cream. Have them with coffee. Have them with some red wine. I recommend the sooner the better
Brown Butter Chocolate Chunk Blondies
- 1/2 cup unsalted butter
- 2 teaspoons vanilla
- 1/4 teaspoon to 1/2 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
- Preheat the oven to 350F degrees. Line an 8x8 inch square baking pan with aluminium foil leaving an overhang on each side and spray lightly with non-stick cooking spray. Or line the pan with parchment paper. Set aside.
- In a medium sized sauce pan on medium heat, melt the butter. After the butter has melted, begin whisking it gently as you allow it to crack and pop while bubbling slightly. The butter will begin to turn brown in color as milk solids form, and you will smell a nutty aroma. Once the butter has begun to brown, remove from the heat. Be careful not to let the butter brown too long or it will burn.
- Let the butter cool for 5-10 minutes. Stir in the vanilla & salt. Then add in the sugars followed by the egg while mixing with a large wooden spatula or wooden spoon. Make sure the butter has cooled so that the egg doesn't scramble. Then fold in the flour with your wooden spoon/rubber spatula, and once combined stir in the chocolate chunks.
- Pour the batter into your prepared pan and bake for about 18-22 minutes. The top should look set and the edges should just be starting to pull away at the sides. Allow the blondies to cool for at least 15 minutes before cutting in.