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
- ½ cup unsalted butter
- 2 teaspoons vanilla
- ¼ teaspoon to ½ salt ,to taste
- ½ cup packed brown sugar ,light or dark
- ½ 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.
I just have to laugh because I haven’t made these delicious sounding and looking Blondies but I am writing before I even start. Don’t know if it has already been addressed but Ariel doesn’t sing ‘A Whole New World’ it was Jasmine. Since I can’t see responses I had to make this correction only as a joke not as a mean and vicious troll. Lol. But nonetheless I thought you should know if you haven’t been altered already. Keep on creating, cooking, and blogging.
Haha – thanks for the catch Gregg! Clearly, I need to revisit my Disney movies!
These are amazing! They were perfect from the first time! (And I notoriously burn or undercook everything I bake on the first try)
These were dangerously delicious. The best dessert I’ve made thus far
I’m so glad you loved them!
BEST. BLONDIES. EVER. Honestly just best dessert ever. Made these for a huge dinner party a few months ago and they were an absolutely smash hit, a woman grabbed me and told me they were the best thing she’d ever had (I agree) and the group came close to revolting when they were all gone!! I doubled the recipe because I like a little bit of a thicker bar and I was also making the recipe for more people and because it is really such an easy, not time-consuming recipe, I would recommend you do the same! (Can never have too many blondies!!) Thank you for this amazing recipe!! About to run to the store to buy more ingredients to make them for my family, who have been begging me to make them ever since seeing the photos from the first time I made them, tonight. 🙂
So I’m pregnant and was craving something yummy.
I made these tonight and OMG soooo good!!
A French Start
My two-year-old and I made these today and they are oh so delicious! We’re saving this recipe to make over and over again. Yum!
Hi, I just made you recipe and it’s absolutely amazing!!! Thank you so much! Just one thing, I’m not sure if this has been corrected or not because I’m still seeing it, it was princess jasmine that sang a whole new world, Ariel sang part of your world. I’m not one of those mean trolls or anything lol I love your recipes so much. Just thought I’d point that out!