Description

These Chocolate Chip Blondies take 30ish minutes to make start to finish. They’re chewy and packed full of chocolate and brown butter goodness!

Ingredients

Scale

½ cup (113 grams) unsalted butter
1 cup (220 grams) dark brown sugar, packed
1 egg, room temperature
2 teaspoons (10 ml) vanilla
½ teaspoon (2 grams) kosher salt
1 ¼ cups (150 grams) all-purpose flour
1 cup (175 grams) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F (177ºC). Line a square 8×8 inch baking pan with parchment paper. Set aside
Brown the butter: In a medium skillet set over medium-low heat, melt the butter, cooking and stirring until the butter is just browned and smells nutty (keep an eye on it and be careful not to cook it too long or it’ll burn)
Prepare Blondie Batter: In a large bowl, whisk together the browned butter and brown sugar until well blended. The mixture will resemble wet sand. Add in the egg and vanilla and whisk to combine. Add in the flour and salt, stirring with a wooden spoon until just blended and no dry flour spots appear. Stir in the chocolate chips
Bake: Scoop batter into prepared baking dish and press gently into corners to form an even layer. Bake in preheated oven for 20-25 minutes until edges are golden brown. Cool blondies in the pan then cut into 16 squares. Serve warm with vanilla ice cream (optional)

Notes

Store cooled blondies covered at room temperature for up to 5 days
Recipe slightly adapted from Smitten Kitchen

Category: Blondies, Brownies
Method: Bake
Cuisine: American

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