Brown Butter Triple Chocolate Blondies: Indulge in Rich Flavor

Brown Butter Triple Chocolate Blondies are flavorful, with caramel-y browned butter notes, three kinds of chocolate, and a chewy texture.

Scale

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F. Line an 8 by 8-inch metal pan with foil or parchment paper, leaving an overhang for easy removal. Spray with nonstick cooking spray.
In a medium stainless steel sauté pan set over medium heat, melt the butter. Cook until it smells nutty and brown bits form at the bottom. Remove from heat and pour into a large mixing bowl, scraping in the brown bits.
Add both sugars to the hot butter and whisk until combined. Whisk in the milk and vanilla. Let cool until just warm.
Whisk in the egg and egg yolk vigorously until very smooth.
With a rubber spatula, stir in the flour, salt, and baking powder. Stir in all the chocolate chips, reserving about ¼ cup total for topping.
Spread the batter evenly into the prepared pan. Sprinkle remaining chips on top, pressing into batter slightly.
Bake until the edges are lightly golden and the center jiggles slightly, about 25 minutes for gooier blondies. For firmer blondies, bake until the edges are deeper golden and the center is set, about 27 minutes.
If baking in a glass or ceramic pan, extend the baking time by at least 5 minutes.
Let cool before slicing and serving. Blondies can be stored in an airtight container at room temperature for up to 3 days.