These chocolate chip blondies are out of this world delicious! Not only are they easy to make, but they are bursting with flavor, from extra brown butter toastiness (helped by a secret ingredient), to plenty of sweet chocolate, and a sprinkle of flaky salt to bring everything together. They bake up soft and chewy with an incredible butterscotch-like flavor.
Why you’ll love these chocolate chip blondies
These blondies are basically brown butter chocolate chip cookies in brownie form. Instead of individually portioning out cookie dough balls, all the dough will get pressed into a square baking pan and baked all at once, saving a bit of time and effort! But also, this recipe is…
- Quick & Easy to make, using just one bowl and no mixer needed!
- Has a greater depth of flavor with the added “ultra” brown butter.
- Perfect when you want something nostalgic but also a little special!
How to make “Ultra” Brown Butter
Sometimes I find that the brown butter flavor can get lost in certain baked goods. Not only did I want to avoid that happening here, but I wanted to find a way to intensify the nutty flavor. Enter the “secret” ingredient to making ULTRA brown butter…dry milk powder!
Adding dry milk powder to butter increases the amount of milk solids that will get toasted during cooking, creating a more intense and concentrated flavor!
To make this, cook the butter on a stove until the water content has evaporated and the milk solids begin to toast or “brown”, the butter will become foamy. Next, whisk in the dry milk powder to fully incorporate and allow to cook for 1-2 minutes more, until all the solids have become golden brown in color.
Do I have to use Dry Milk Powder in this recipe?
If you have a hard time sourcing dry milk powder or prefer not to use it, you can leave it out. However the dry milk powder really adds a greater depth of flavor to these blondies and is what makes them “ultra”! You can find dry milk powder in some supermarkets, Amazon, or other online retailers.
What type of Dry Milk Powder do I use?
There are two types of milk powder you will generally find; whole milk and non-fat milk powder. While either will work in this recipe, I prefer to use the dried whole milk since the extra fat provides additional flavor and can help extend shelf life. But non-fat milk powder tends to be more easily found in supermarkets, in my experience. Use whichever you prefer.
Tips for making the best brown butter chocolate chip blondies
- Flour – Always measure flour by spooning it into a measuring cup and leveling off with a flat edge. Adding in too much flour to any recipe can make it dry and tough.
- Butter – After browning the butter, be sure to let cool for at least 15 minutes so you don’t scramble the eggs accidentally with a too hot mixture.
- Sugar – this recipe calls for dark brown sugar, which I suggest sticking too for the best butterscotch like flavor notes. Light brown sugar will work but I don’t recommend using granulated sugar for this recipe.
- Mixing – As with most baked goods, overmixing can lead to tough desserts. Mix gently after adding the dry ingredients in, folding until everything is JUST combined.
- Baking – Bake the blondies until the edges are lightly browned and the center is set and does not feel loose when gently pressed. It’s better to underbake slightly than overbake, in my opinion.
- Cooling – For the best slices, allow the blondies to fully cool before cutting into. Slicing too early can make the bars fall apart.
Frequently Asked Questions
What are blondies?
Blondies are “blonde” colored brownies, or brownies without cocoa powder in them.
Do I have to brown the butter?
No, if you want classic chocolate chip blondies without brown butter, simply use 1/2 cup melted butter and leave out the dry milk powder.
How to store blondies?
These are best stored covered with plastic wrap or in an airtight container at room temperature for about 3-4 days.
What’s the best pan to use?
A light colored metal pan, in a square 8×8″ size is prefered.
Be sure to check out some of my other recipes!
- Brown Butter Chocolate Chunk Banana Bread
- Quick & Easy Banana Chocolate Chip Muffins
- Triple Chocolate Mini Egg Cookies
- Pecan Brown Butter Blondie Brownies
🌟 If you made and enjoyed this recipe, please leave a 5 star rating and review/comment below! 🌟
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Ultra Brown Butter Chocolate Chip Blondies
- Prep Time: 25 min
- Cook Time: 25 min
- Total Time: 50 minutes
- Yield: 16 squares 1x
Description
These chocolate chip blondies are out of this world delicious! Not only are they easy to make, but they are bursting with flavor, from extra brown butter toastiness (helped by a secret ingredient), to plenty of sweet chocolate, and a sprinkling of flaky salt to bring everything together. These blondies are like chocolate chip cookies in brownie form. They bake up soft and chewy with an incredible butterscotch-like flavor.
Ingredients
- 1/2 cup (113g) unsalted butter
- 2 tbsp dry milk powder
- 3/4 cup (150g) dark brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (175g) semi-sweet chocolate chips, plus more for topping
- flaky sea salt, for topping
Instructions
- Place butter in a small saucepan over medium heat. Melt butter completely and allow to cook until it becomes foamy. Once foamy, add in the dry milk powder and whisk to thoroughly combine. Watch very closely from this point as the butter solids and milk powder will begin to brown quickly.
- Allow the butter & milk powder to cook until amber brown in color and has a nutty aroma. At this point, remove from the heat and pour into a measuring glass. Allow to cool for 15 minutes.
- Preheat the oven to 350°F. Line and grease an 8×8” square baking pan with parchment paper.
- In a large bowl, whisk the dark brown sugar and the cooled browned butter (including all the brown solid bits) together until smooth. The mixture may be warm but should not be hot. Next, whisk in the egg, yolk, and vanilla.
- Using a rubber spatula, gently mix in the flour, baking powder and salt until just barely combined. Fold in the chocolate chips. Dough will be thick like cookie dough.
- Press the dough into the prepared pan in an even layer. If desired, sprinkle a handful of additional chocolate chips on top and lightly press to adhere to the surface.
- Bake for 25-28 minutes. The blondies are done when the edges are lightly golden brown and the center is set.
- Once out of the oven, sprinkle the bars with a bit of flaky salt. Allow to cool for 30-45 minutes before removing from the pan and slicing into 16 squares.
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