← Back to the recipe

Print: Brown Butter Chocolate Chip Blondies

Press Ctrl+P (⌘P on a Mac) to print.

3 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Brown Butter Chocolate Chip Blondies

Ingredients · Serves 24 · Prep 25 min · Total 2 hr 25 min

  • 1 cup unsalted butter, 2 sticks (227 g)
  • 2 cups brown sugar, packed (425 g)
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • 1 tsp baking powder
  • ¾ tsp kosher salt
  • 1 cup semisweet chocolate chips, 170 g
  • ½ cup pecans, chopped (optional)
simmerbee.com/r/blondies-brown-butterSimmerbeeCard 1 of 2 · front

Brown Butter Chocolate Chip Blondies

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan and line it with parchment, leaving overhang on the long sides.
  2. Melt the butter in a light-colored saucepan over medium heat. Keep cooking, swirling the pan, until it foams, smells nutty and the bits on the bottom turn golden brown.
  3. Pour the brown butter and all the browned bits into a large bowl right away so it stops cooking.
  4. Whisk the brown sugar into the butter until smooth, then let it cool.
  5. Whisk in the eggs one at a time, then the vanilla.
  6. Add the flour, baking powder and salt and fold with a spatula until just combined.
  7. Fold in the chocolate chips and pecans, if using.
simmerbee.com/r/blondies-brown-butterSimmerbeeCard 1 of 2 · back

Brown Butter Chocolate Chip Blondies

Steps, continued

  1. Spread the batter evenly in the pan. It will be thick, so use the spatula to push it into the corners.
  2. Bake until the edges are golden and pulling away from the pan and a toothpick in the center comes out with moist crumbs.
  3. Cool completely in the pan on a rack before cutting into 24 bars.