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Blondies · Brown Butter

Brown Butter Chocolate Chip Blondies

Chewy, butterscotch-y bars with toasty brown butter, chocolate chips and pecans. One saucepan and one bowl make a whole 9x13 pan, perfect for bake sales and potlucks.

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Prep
25 min
Cook
28 min
Total
2 hr 25 min
Serves
24 · 24 bars
Level
Easy

Ingredients

  • 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)

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

Tip: Brown butter goes from golden to burnt quickly. Once it smells nutty and the specks are the color of toast, pour it out.

Tip: Underbaking slightly keeps them chewy. They firm up as they cool.

Storage: Covered at room temperature up to 4 days.

Make ahead: Freeze the cooled, cut bars in a single layer, then bag them up to 3 months.

Estimated nutrition per serving: 210 calories · protein 2 g · carbohydrates 30 g · fiber <1 g · sugars 21 g · fat 10 g (saturated 6 g) · sodium 90 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.