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Brown Butter Chocolate Chip Blondies

Brown Butter Chocolate Chip BlondiesThese soft and chewy Brown Butter Chocolate Chip Blondies are great alternative to the usual chocolate-based dessert bars! They have chocolate chips but not too much to overpower the rich caramel flavor from the browned butter and brown sugar. Chopped walnuts adds crunch while a dash of salt balance everything out. Here is an easy dessert recipe for Brown Butter Chocolate Chip Blondies.

Ingredients:
1-¾ cup Flour
2-½ teaspoons Baking Powder
2 teaspoons Salt
10 Tablespoons Butter
2-¼ cups Brown Sugar
1 teaspoon Vanilla
2 whole Eggs
1-¼ cup Chopped, Toasted Walnuts, Optional
1-¼ cup Semi-sweet Chocolate Chips (optional)

Procedures:

Preheat oven to 325ºF. Grease a 13×9 baking pan with butter.

Using a whisk, combine flour, baking powder and salt together in a small bowl; set aside.

Brown butter by cooking it in a small saucepan over medium heat. Let the butter melt and continue simmering for 5-8 minutes, stirring frequently. Browning butter is a classic French cooking technique which cooks milk solids and salt particles, creating a nutty and more complex flavor. Keep an eye on the butter and immediately remove from heat once a light tan/golden color is achieved. Burning the butter will give it a bitter flavor.

In a large mixing bowl, combine brown sugar, the browned butter and vanilla. Mix on medium speed with an electric mixer until combined. Add in the eggs.

Add the flour mixture, beating on low speed until dough is smooth and a little bit shiny. Fold in the walnuts and chocolate chips and mix by hand with a wooden spoon or spatula.

Spread dough evenly into the prepared baking pan. Bake for 25 minutes, or until top is puffed, smooth, and light brown. Cool blondies for at least 20 minutes, before cutting into bars. Store Brown Butter Chocolate Chip Blondies in an air-tight container.

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1 comment

  1. lindsey 7 October, 2013 at 22:14

    These blondies were very easy to make HOWEVER the batter was a bit runny, i increased the cooking time some but the inside was still very soft. Next time I will increase the flour ratio some to soak up the brown butter more

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