Brown Butter Classic Blondies Recipe with Chocolate Chips

What's better than blondies? Classic Brown Butter Blondies with the perfect amount of chocolate sprinkled over the tops! This delicious chewy blondie recipe is loaded with the toasted flavor of browned butter, dark brown sugar (you can also use light!) and heaps of vanilla extract. They come together quickly in one bowl (aside from the pan needed to brown the butter) and in spite of the hardship of having to wait until they're completely cool to cut them, they are UTTER PERFECTION!
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I posted my first blondie recipe more than a decade ago (see these Salted Caramel Blondies that are TO DIE for!!) and it’s taken me this long to give us just a pared-down, classic Brown Butter Blondie Recipe that’s buttery, chewy, fudgy, loaded with caramel flavor, easy to make and just 10 ingredients.

Yes, sometimes we can have it all.

These are a cinch to throw together. The brown butter takes less than 10 minutes and once it has cooled a bit, mixing the blondie dough takes less than 10 minutes. In my oven, these take exactly 27 minutes for the perfect brownie-like consistency; that’s delicious blondies ready in under an hour!

A bunch of really cute blondie cookies with chocolate chips.

This is another one-bowl adjacent recipe (woo hoo!). You’ll obviously need to brown your butter in a saucepan, but aside from that, the blondies are assembled in one large bowl!

If you’re interested in more bar cookie recipes, I have some in my cookbook, The Cookie Book, and also here on my website! 

You can see all of the Brownie & Bar Cookie Recipes or check out some of my favorites: Salted Caramel Blondies (these are a flavor explosion), Brown Butter Brownies, Foolproof Fudgy BrowniesUltimate Skillet Brookies (brownies + chocolate chip cookie’s baby), Chewy S’mores Cookie BarsBrown Butter Chocolate Chip Cookie BarsChocolate Hazelnut Brownies and White Chocolate Fudge Brownies.

Let’s make some mega-delicious blondies!

A bunch of pieces of brown butter blondie with chocolate chips and sea salt flakes.

Why You Should Bake 
The Best Blondies STAT!

  • They have the ultimate blondie texture: fudgy (without the fudge), soft, chewy perfection 
  • These have an extra egg yolk for the ultimate chewy blondies
  • These brown butter blondies are shockingly easy to make
  • Loaded with flavor: toasty brown butter, rich dark brown sugar (you can use light too) and a heap of rich vanilla flavor
  • We use just 10 ingredients (this is including the optional, but necessary, sea salt flakes over the tops)
  • These delicious brown butter blondies are mixed and baked in under an hour
  • This blondies recipe is mixer optional (yay)! You can use a large bowl and whisk/rubber spatula or an electric stand mixer or handheld mixer, your choice
  • The biggest hardship is waiting for the blondies to cool completely before cutting (you have to…and they taste better cooled, I promise)
A close up of brown butter blondies on a white surface.

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

A bunch of blondie slices, on with a bite out of it.

What Does Brown Butter Do to Blondies?

Baking with brown butter infuses baked goods with that rich, nutty, delicious brown butter flavor that I love so much. And these blondies are no different!

The brown butter is really a driving flavor of these brownies giving them loads of

Also, baking with melted butter vs solid butter, skews your baked goods towards dense and fudgy and away from cakey, definitely something I want in a blondie. 💞

If you need a refresher, I have lots of brown butter tips in my How to Make Brown Butter Tutorial!

Small pieces of brown butter classic blondies with sea salt flakes over the tops.

Step-by-Step Instructions (with photos!) to Make 
Perfect Brown Butter Blondies

Below are step-by-step photos (with captions) to make THE BEST Classic Blondie Recipe perfect every time! My biggest tips are:

  • Let your brown butter cool a bit. Before adding the brown butter to the blondie dough, make sure it has cooled down closer to room temp. It can still be slightly warm because…see the next tip!
  • Use cold eggs. We’re using cold eggs and a cold egg yolk so that we can take any remaining warmth out of the butter. This way the blondie batter will be the perfect consistency and it won’t melt the chocolate!
  • Use butter to grease your pan. I’m rarely fussy about what you grease your pan with, but with blondies, it matters! There are so few ingredients here, that you want everything that touches your brownies to be the yummiest!

And that’s it! These chocolate chip blondies are SO EASY and SO DELICIOUS!! I can’t wait for you to try them!

All of the ingredients you need to make classic brown butter blondies.
STEP TWO: Gather your ingredients: cooled brown butter, brown sugar, sugar, eggs, egg yolk, vanilla, salt, baking powder, all-purpose flour and chocolate chips.
A glass bowl with sugar, brown sugar, eggs, vanilla and salt on a white background.
STEP THREE: Add the brown sugar, sugar, eggs, egg yolk, vanilla and salt to a large bowl and…
A handmixer mixing blondie dough in a glass bowl.
STEP THREE: …whisk together until thickened and well combined, about 2 to 3 minutes. You can use a mixer or a spatula/whisk for this.
Blondie batter with brown butter poured in.
STEP FOUR: Add in the cooled browned butter whisking until completely combined. It might resist at first, but keep whisking and it will come together.
Flour on top of blondie dough.
STEP FIVE: Mix in the baking powder and then the flour; stirring until just combined. Take care not to over-mix the blondie dough.
A glass bowl with blondie dough in it.
STEP FIVE: Your blondie dough should look like this! It will be thick.
Cookie dough in a prepared pan.
STEP SIX: Scoop into the prepared pan, using the back of your spatula or an offset spatula to smooth the top; it doesn’t have to be perfect.
Blondie dough in a prepared pan with a smooth top surface.
STEP SIX: See, not perfect! But they will look perfectly fab once baked!
Chocolate chips sprinkled over unbaked blondies.
STEP SEVEN: Sprinkle the chocolate chips over the tops and bake in the center of the oven for 25 to 30 minutes; 27 minutes is perfect in my oven.
Perfectly cut blondies with chocolate chips.
STEP EIGHT: Let cool completely in the pan. You will think they are not done, I promise you that they are.
Baked blondies with chocolate chips and sea salt flakes.
A blondie cookie on a plate with a bite out of it.

Best Baking Tools for
The Ultimate Blondies

9×9-inch (23×23-cm) pan 

Whisk, I love this whisk so much! The angles at the base really help you get into the corners when whisking

Bowls, these bowls are awesome 

Spatula, in the video I use the confetti spatula from this set — it’s too cute!

Knife, love this chef’s knife with the white handle

A bunch of little pieces of blondies on a white surface.

For more brownie bar cookies: Salted Caramel Blondies, Brown Butter Brownies, Classic Foolproof Fudgy BrowniesPeppermint Brownies and these Hazelnut Brownies.

More brown butter desserts: Banana Skillet CakeBrown Butter Chocolate Chip Cookies and Brown Butter Chocolate Chip Cookie Bars.

Click here to see all of the brownie + bar cookie recipes on DisplacedHousewife!

Enjoy this delicious easy blondie recipe!

Rebecca Firth

A quick note on fudgy blondie safety! Most people desire a fudge-like consistency with their blondies. To ensure their safety, make sure they’re baked to at least 160°F (71°C) when tested with an instant-read thermometer. Enjoy your fudgy brown butter blondies!

Classic Brown Butter Blondies Recipe with Chocolate Chips

What's better than blondies? Classic Brown Butter Blondies with the perfect amount of chocolate sprinkled over the tops! This delicious chewy blondie recipe is loaded with the toasted flavor of browned butter, dark brown sugar (you can also use light!) and heaps of vanilla extract. They come together quickly in one bowl (aside from the pan needed to brown the butter) and in spite of the hardship of having to wait until they're completely cool to cut them, they are UTTER PERFECTION!
5 from 1 review
Print Save Rate
Prep Time: 18 minutes
Cook Time: 27 minutes
Course: Dessert
Keyword: Blondies, Blondie, Recipe, Brown Butter, Baking, Chocolate Chips
Servings: 12 Servings


  • 182 grams unsalted brown butter (16 tablespoons (226 g) unsalted butter before browning; cooled)
  • 1 ½ cup (330 g) dark brown sugar (packed; can also use light brown sugar)
  • 1/4 cup (50 g) granulated sugar
  • 2 large eggs (cold)
  • 1 large egg yolk (cold)
  • 1 ½ tablespoons (19 g) real vanilla extract
  • 1 ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups + 2 tablespoons (288 g) all-purpose flour
  • 3/4 cup (128 g) dark chocolate chips
  • sea salt flakes for the tops (optional)


  • Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Butter a 9-inch (23-cm) square baking dish and line the bottom and two sides of the pan with parchment paper.

For the Brown Butter

  • Place 16 tablespoons (226 g) butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium-high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour it into a medium, heat-safe bowl (be sure to scrape all of the brown bits too!). Set aside to cool.
    For more details on browning butter, check out my How to Perfectly Brown Butter 

For the Blondies

  • To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and whisk), add the brown sugar, sugar, eggs, egg yolk, vanilla and salt and mix for 2 to 3 minutes on medium until thick, lightened in color and well combined. Whisk in the cooled brown butter until fully combined. It will resist combining and try to separate; it's important you whisk until it is completely combined and you see no traces of the brown butter.
  • On low mix in the baking powder for 30 seconds and then add the flour, mixing until barely combined and the flour has just disappeared. Grab a spatula and give it one more mix around the bowl, scraping the sides and the bottom of the bowl to make sure there aren't any pockets of un-mixed flour. The blondie cookie dough will be thick. Take care not to over-mix the blonde dough.
  • Scoop the dough into the prepared pan and use the back of a spoon or an offset spatula to smooth the tops of the blondies (it doesn't have to be perfect). Sprinkle the chocolate chips over the tops and bake in the center of the oven for 25 to 30 minutes (27 minutes is perfect in my oven). The edges of the blondies should be golden brown, the top puffed up a bit and there will be some jiggle in the center of the pan. That's perfect. Sprinkle with sea salt flakes (if using) and set on a wire rack until completely cool.
  • See notes below for tips on cutting brownies. Wait until they are completely cool (which will take 2 to 3 hours) before cutting. You can additionally set them in the fridge to make cutting them even easier. Use a very sharp knife and clean the blade in between cuts for the sharpest blondies slices. Enjoy!


Mixer vs Your Arms

I mention a mixer in the instructions.
However, this perfect blondie recipe is definitely a recipe that can easily be made with a large mixing bowl and spatula and/or whisk. Whichever method you use, take care not to over-mix your dough once the flour has been added.
Additionally, you can use a hand mixer if you have one handy!

Melted Butter vs Brown Butter

The brown butter adds SO MUCH flavor to this!!! I highly recommend this extra quick step when making these. However, if you absolutely cannot be bothered, you can use melted butter. 

Choosing Chocolate for Your Blondies

I added dark chocolate to the tops of these. Remember that dark chocolate covers everything from semi-sweet to bittersweet chocolate and can contain anywhere between 50% to 90% cocoa solids. What does this mean to you? 
Pick whatever chocolate chips you prefer or have on hand!

Storing Your Blondies

Store your perfect blondies in an airtight container at room temperature for several days.

Your Baking Pan

A metal pan is ideal for baking blondies. I link to my favorite in the Shopping section above the recipe.

How to Cut Blondies

The first rule for cutting perfect blondies is the hardest: let the blondies cool completely!
If you want super clean cuts, chill your blondies for several hours before cutting them.
Lastly, use a very sharp knife and clean + dry the knife in between cuts.
I tend to be impatient so my blondies are never perfectly cut, such is life.
NOTE: I cut the blondies into 9 or 12 blondie servings depending on how many people you’re feeding. I think they’re pretty cute when cut into 12 slices!


So many different things that you can add to blondies! Semi-sweet chocolate chips, caramel chips, toffee chips, white chocolate chips, milk chocolate chips, caramel chips, peanut butter chips, butterscotch chips and chopped nuts are all delicious options. Be sure not to add more than 1 cup to your blondies (I didn’t include grams because it’s different for all of those items). 

To Serve Classic Blondies

These blondies are unreal on their own with a glass of cold milk or, turned into more of a dessert with vanilla ice cream and drizzled in brown sugar caramel

For More Brown Butter Tips:

Check out my How to Brown Butter Tutorial.
Enjoy the best blondie recipe!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Rate the Recipe:


  • Ali April 29, 2024 at 12:40 PM

    5 stars
    Made two batches this weekend and my god are these good. The first batch I wasn’t sure I did it right as they seemed underbaked. But after letting them cool they were perfect.. Took the second batch to a friends and they were demolished. This is my new favorite recipe!

  • Carmen April 21, 2024 at 9:13 AM

    Made these yesterday and it was so easy. Everyone loved them so much there wasn’t any left over. I’ll have to make them again.
    Thanks for all your recipes.

    • Rebecca Firth April 21, 2024 at 9:30 AM

      So happy you all loved them! And thank you! xo

      • Carmen H April 21, 2024 at 9:39 AM

        Ooops. I forgot to leave a rating

  • Stephen April 13, 2024 at 7:48 PM

    how come you do not include the nurtran info. with the recipe?

    • Rebecca Firth April 14, 2024 at 2:49 PM

      Hi Stephen!
      There are so many variables (depending on brands, ingredients and substitutions) that I don’t provide nutrition info for my recipes. There are a bunch of great options online that you can use (I like MyFitnessPal). Let me know if you have any other questions! xx