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Blondies and chocolate chip cookies are both classic treats, but combining them into one dessert creates something truly special. These browned butter chocolate chip blondies offer the best of both worlds. The nutty flavor from the browned butter pairs beautifully with the sweetness of the chocolate chips, creating a treat that is irresistible. Whether you’re making them for a bake sale, a family gathering, or just because , these blondies are sure to be a hit.
If you love an easy bar recipe, make sure to try my White Chocolate Snickerdoodle Bars Recipe and my Sugar Cookie Bars.

The Chemistry of Browned Butter Chocolate Chip Blondies
This recipe owes its rich flavor to the process of browning the butter. Unsalted butter contains milk solids that, when browned, develop a deep, caramel-like flavor. The browned butter flavor is what sets these blondies apart, adding a nutty aroma that complements the chocolate chips perfectly. Ensuring all wet ingredients are at room temperature helps them blend more smoothly and evenly, resulting in a perfectly mixed blondie batter.
What is in browned butter chocolate chip blondies?
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Cream of Tartar
Stabilizes the egg whites, ensuring they hold their structure when whipped.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.

How do you make browned butter chocolate chip blondies?
- Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×13 pan with parchment paper.
- Brown the butter. Melt 2 cups of unsalted butter in a small saucepan over medium heat. Once it stops making popping sounds, remove it from the heat and pour it into a large mixing bowl to cool slightly.
- Combine sugars and butter. Add 2 cups of brown sugar and 1 cup of granulated sugar to the bowl with the hot butter. Mix until combined.
- Mix wet ingredients. Add four teaspoons of vanilla extract and four eggs to the sugar-butter mixture. Stir until combined.
- Combine dry ingredients. In a medium bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons of fine sea salt, and 2 teaspoons of cream of tartar.
- Make the batter. Gradually add the dry ingredients to the wet ingredients in the large bowl, mixing on low speed until the batter is smooth and well combined.
- Fold in chocolate chips. Pour 2 cups of chocolate chips into the mixture and fold in using a rubber spatula.
- Prepare the pan. Spread the batter evenly into the prepared pan. Smooth the top with the rubber spatula.
- Bake the blondies. Bake for 30 minutes until the top is golden brown and a cake tester inserted into the center comes out with moist crumbs.
- Cool and slice. Remove from the oven and cool for 10 minutes in the pan. Transfer to a wire rack to cool completely before slicing into 1-inch squares.
How do I achieve the perfect browned butter?
Mastering the art of browning butter can transform your cooking, making the process enjoyable and worry-free. Begin by placing your butter in a small saucepan over a medium flame until it melts completely. Shortly after melting, the butter will enter a boiling phase, accompanied by a series of popping sounds. These sounds are crucial cues during the browning process, so pay attention.
As the boiling continues, a thick foam will develop, yet the popping will persist. At this point, it’s essential to stay close and listen attentively. The moment the popping ceases, while at the same time the foam remains, it signifies it’s the time to remove the butter from the heat.
By gently stirring the butter, you’ll notice brown specks appearing through the foam, accompanied by a rich, nutty aroma. This indicates that your browned butter is ready.





Storage Tips
Store the blondies in an airtight container at room temperature for up to three days. For longer storage, wrap them in plastic wrap and keep in the fridge.

Freezing Instructions
To freeze, wrap individual squares in plastic wrap and place them in a freezer-safe airtight container. The blondies can be frozen for up to 3 months. Thaw at room temperature before serving.
Making Ahead
You can prepare the blondie batter ahead of time and store it in the fridge for up to 24 hours. Bring the batter to room temperature before baking for best results.

Recommended Products
Why make browned butter chocolate chip blondies?
These blondies are perfect for bake sales, family gatherings, or as a special treat for yourself. They’re a great way to use pantry staples and make a dessert everyone will love. The combination of sweet taste, chewy texture, and crispy edges makes them ideal for any time of year.
I’m always on the lookout for the best blondies that stand out. These chewy butter blondies are a sweet treat that’s not only delicious but also easy to make using simple ingredients you likely already have in your kitchen. The nutty aroma from the browned butter adds a depth of flavor, while the combination of light brown sugar gives these blondies a perfect chewy texture with crispy edges. It’s the best thing you can make with your pantry staples.

FAQs
How do you make blondies chewy?
To make blondies chewy, use a combination of brown sugar and granulated sugar. The molasses in the brown sugar adds moisture, ensuring a chewy texture.
Can you freeze blondies?
Yes, you can freeze blondies. Once cooled, wrap them in plastic wrap and store them in an airtight container. They can be frozen for up to 3 months.
Why use browned butter in blondies?
Browned butter adds a rich, nutty flavor, and caramel-like flavor that enhances the overall taste of the blondies, making them more flavorful than those made with regular melted butter.
How do you know when blondies are done baking?
Blondies are done when golden brown and a cake tester or toothpick inserted into the center comes out with moist crumbs.
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Browned Butter Chocolate Chip Blondies
Ingredients
- 2 cup unsalted butter **Browned
- 2 cup brown sugar
- 1 cup granulated sugar
- 4 tsp vanilla extract
- 4 eggs
- 4 cups all-purpose flour
- 2 tsp fine sea salt
- 2 tsp cream of tartar
- 2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees
- In a small saucepan over medium heat melt and brown your butter. A good trick is once the butter stops making popping sounds, it is done and should be immediately taken off the heat.
- In a large mixing bowl, combine the hot butter, brown sugar, and granulated sugar. Mix until combined.
- Add the vanilla and eggs, stir until combined.
- Add the flour, salt & cream of tartar. Mix until the dough forms.
- Pour the chocolate chips into the mixture and fold in
- Spread the batter out onto a sprayed and parchment paper lined 9×13 pan
- Bake for 30 minutes.
- Remove and allow to cool for 10 minutes before slicing.
Nutrition
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