Back
Brown Butter Chocolate Chunk Blondies with Flaky Sea Salt
by Unknown
Prep: 15 minCook: 25 minTotal: 40 min16 servings0 forks
Brown butter takes classic blondies somewhere new — nutty, caramel-sweet, and studded with melty chocolate chunks under a crackle of flaky sea salt. Chewy edges, gooey center, zero leftovers.
Ingredients
- 1 1/2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt — for the top
- 1 cup unsalted butter — 2 sticks
- 2 large eggs — at room temperature
- 1 teaspoon baking powder
- 8 oz semi-sweet chocolate, roughly chopped — about 1 1/2 cups; reserve a small handful for the top
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
Instructions
- 1Heat the oven to 350°F (175°C). Grease a 9x13-inch pan or line it with parchment, leaving overhang for easy lifting.
- 2Brown the butter: melt the butter in a light-colored saucepan over medium heat. Swirl the pan as it foams, then crackles — after 5 to 7 minutes it turns deep amber and smells toasty and nutty. Pour it into a large bowl and cool for 10 minutes so it won't scramble the eggs.
- 3Whisk the brown sugar and granulated sugar into the warm brown butter until glossy. Whisk in the eggs one at a time, then the vanilla, until smooth.
- 4In a separate bowl, whisk the flour, baking powder, baking soda, and fine sea salt. Fold the dry ingredients into the wet mixture just until no flour streaks remain.
- 5Fold in the chopped chocolate, reserving a small handful to press into the top.
- 6Spread the batter evenly in the prepared pan, press the reserved chocolate on top, and sprinkle generously with flaky sea salt.
- 7Bake 22 to 26 minutes, until the edges are golden and set but the center still looks slightly underdone. Cool in the pan for at least 20 minutes — they finish setting as they rest — then slice into 16 bars.
Recipe Lineage
The family tree of this recipe — trace every fork back to the original.