Name: Brown Butter Triple Chocolate Blondies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 blondies
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter; 1 1/2 cups (300g) light brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (250g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup (85g) white chocolate chips; 1/2 cup (85g) milk chocolate chips; 1/2 cup (85g) dark chocolate chips

Hey y’all! If you’re craving a gloriously chewy, indulgent treat that combines nutty brown butter with three kinds of melty chocolate, my Brown Butter Triple Chocolate Blondies are about to become your new go-to dessert. They’re perfect for bake sales, potlucks, or just spoiling yourself after a long day. These bars hit all the right notes: caramelly edges, a gooey center, and pockets of oozing chocolate throughout. Let’s get cooking!

Why You’ll Love This

Packed with milk, dark, and white chocolate chunks for triple the chocolate bliss.
The addition of brown butter gives these blondies a deep, nutty flavor that sets them apart.
Easy one-bowl recipe (after browning the butter!), so you’ll spend less time cleaning up.
Perfectly chewy and fudgy texture that stays soft for days.
Crowd-pleasing and freezer-friendly for anytime cravings!

Ingredients

1 cup (226g) unsalted butter
1 1/2 cups (330g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 cups (250g) all-purpose flour
1/2 teaspoon baking powder
1/2 cup (90g) dark chocolate chunks
1/2 cup (90g) milk chocolate chips or chunks
1/2 cup (90g) white chocolate chips or chunks

Directions

Step 1: Brown the Butter

Place the butter in a medium saucepan over medium heat.
Cook, stirring frequently, until the butter foams, then turns golden brown and smells nutty, about 5–7 minutes.
Immediately pour browned butter into a large mixing bowl and let cool for 10 minutes.

Step 2: Make Blondie Batter

Whisk the brown sugar into the cooled brown butter until combined.
Add eggs and vanilla extract; whisk until smooth and glossy.
Sift in flour, baking powder, and salt. Gently fold together with a spatula just until no dry streaks remain.
Fold in the dark, milk, and white chocolate chunks, reserving a handful for the top.

Step 3: Bake the Blondies

Preheat your oven to 350°F (175°C). Line a 9×9-inch (23x23cm) baking pan with parchment paper, leaving an overhang for easy removal.
Spread blondie batter evenly in the prepared pan. Sprinkle reserved chocolate chunks on top.
Bake for 27–32 minutes, until the top is golden and a toothpick comes out clean from the edge (with a few moist crumbs in the center).
Cool completely in the pan before lifting out and cutting into squares.

Notes

Don’t skip cooling the butter—hot butter can scramble the eggs!
Slightly underbaking ensures an extra fudgy center.
Use high-quality chocolate bars for best melt and flavor, chopping your own chunks if desired.

Variations

Pecan Blondies: Fold in 1/2 cup chopped toasted pecans with the chocolate.
Coffee-Infused: Add 1 tablespoon instant espresso powder to the brown butter for deeper flavor.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Required Equipment

Medium saucepan
Large mixing bowl
9×9-inch baking pan
Parchment paper
Spatula and whisk

Storage Instructions

Store cut blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze individually wrapped bars for up to 3 months—just thaw at room temp before enjoying.

Serving Suggestions

Top warm blondies with a scoop of vanilla bean ice cream for a decadent dessert.
Pair with an iced coffee or a glass of cold milk for an afternoon treat.
Serve at room temperature cut into bite-sized squares for a party platter.

Pro Tips

Chop your own chocolate for larger, gooier pockets in every bite.
Use parchment paper for easy removal and perfect edges.
Let blondies cool completely before slicing for clean bars.

FAQ

Can I make these blondies in advance?

Absolutely! Make and bake up to 2 days ahead; they’re even chewier the next day.

What can I use if I don’t have all three types of chocolate?

Use whatever combination you like—as long as it adds up to 1 1/2 cups total, the blondies will still be delicious.

How do I know if the blondies are done?

The edges should be set and golden, while the center is just barely set; a toothpick should come out with a few moist crumbs, not raw batter.

Prep Time:

20 minutes

Cook Time:

27–32 minutes

Total Time:

50 minutes

Brown Butter Triple Chocolate Blondies

Why You’ll Love This

Ingredients