Description
These Salted Brown Butter Blondies are a rich and buttery treat with the deep, nutty flavors of browned butter and a perfect hint of flaky sea salt on top. Soft and chewy with melty chocolate chips throughout, they make an irresistible dessert or snack.
Ingredients
Scale
Blondie Base
- 10 tablespoons unsalted butter
- 3/4 cup light brown sugar (lightly packed)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup chocolate chips
Topping
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with two pieces of parchment paper, allowing excess to hang over the sides for easy removal later.
- Brown the Butter: Place the butter in a small skillet over medium heat. Cook, stirring frequently, until the butter melts and starts to brown with nutty aroma and brown bits form at the bottom. This usually takes about 5 minutes after the butter is melted. Remove from heat and let the browned butter cool to room temperature fully to prevent melting the chocolate chips in the batter.
- Mix the Batter: In a mixing bowl, combine the cooled brown butter including the browned bits, brown sugar, egg, and vanilla extract. Stir well, then add the flour and salt. Mix until just incorporated, then fold in the chocolate chips evenly.
- Prepare for Baking: Pour the blondie batter into the prepared pan and spread it out smoothly and evenly. Sprinkle the flaky sea salt evenly over the top of the batter.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs but not wet batter. Avoid overbaking to keep them chewy.
- Cool and Serve: Remove from oven and allow the blondies to cool completely in the pan before lifting out using the parchment overhang. Cut into 12 squares and serve.
Notes
- Make sure the browned butter is completely cooled before mixing it with the chocolate chips to avoid melting them.
- Use parchment paper in the pan for easy removal and neat edges.
- The flaky sea salt on top enhances the sweetness and adds a delightful crunch.
- Bake times can vary slightly depending on your oven, so start checking at 20 minutes.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
