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This triple chocolate blondies recipe transforms ordinary blondies into an extraordinary dessert experience with nutty brown butter and three types of chocolate. The combination creates perfectly chewy bars with rich butterscotch undertones that will satisfy any sweet tooth craving.
I first made these blondies for a neighborhood potluck and ended up giving out the recipe to seven different people that night. The brown butter element elevates them from good to unforgettable, and I've never gone back to regular blondies since.
Ingredients
- Unsalted butter: The star ingredient that transforms into nutty brown butter which creates the signature flavor base
- Dark brown sugar: Provides deep molasses notes and chewy texture; always use fresh brown sugar for best results
- Egg plus egg yolk: Adds richness and structure; the extra yolk makes these exceptionally moist
- Vanilla extract: Enhances all the flavors, especially the caramel notes from brown butter
- All-purpose flour: Provides structure without weighing down the bars
- Three chocolate varieties: Milk chocolate for sweetness, white chocolate for creamy vanilla notes, and semisweet for depth
- Salt: Balances the sweetness and enhances the butterscotch flavor
Step-by-Step Instructions
- Brown The Butter:
- Place 6 tablespoons butter in a small saucepan over medium heat and melt completely. Continue cooking while swirling the pan occasionally until the butter becomes foamy and makes crackling sounds. Watch carefully as the crackling subsides and continue swirling until you see amber-colored bits forming at the bottom and smell a nutty aroma, typically 2 to 3 minutes after the popping stops. Immediately remove from heat to prevent burning and transfer to a mixing bowl. Add remaining 2 tablespoons of butter and stir until melted for temperature control.
- Create The Base:
- Mix brown sugar into the brown butter until completely smooth with no lumps. Allow mixture to cool slightly, about 3 to 5 minutes, so it won't cook the eggs. Add egg, egg yolk, and vanilla to the mixture and stir vigorously until the batter becomes smooth and shiny. This incorporation of air helps create the perfect texture.
- Complete The Batter:
- Sprinkle salt evenly over the mixture, then add flour and fold gently just until no dry streaks remain. Overmixing at this stage can make blondies tough. Add all three types of chocolate chips and fold just enough to distribute them evenly throughout the batter. The mixed chips create delightful pockets of varied chocolate flavor in every bite.
- Bake To Perfection:
- Transfer batter to your prepared pan, spreading it evenly to the corners. Sprinkle additional chocolate chips on top and gently press them into the surface for an attractive finish. Bake for 25 minutes until the edges turn golden, but the center remains slightly soft. The blondies will continue cooking from residual heat after removal. Cool completely on a rack before cutting for clean slices.
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The brown butter transformation is my favorite part of this recipe. The first time I watched butter transform from pale yellow to toasty amber with that intoxicating nutty scent, I was completely hooked. My husband now recognizes the smell from anywhere in the house and knows something amazing is about to emerge from the kitchen.
The Secret To Perfectly Textured Blondies
The key to achieving that coveted chewy texture lies in two specific techniques. First, the combination of brown sugar and egg yolk creates the perfect moisture balance. Second, removing the blondies from the oven when the center still looks slightly underdone ensures they stay soft and fudgy after cooling. If you wait until they look completely set in the center, they will become too firm and cakey once cooled. Remember that the residual heat from the pan continues the cooking process even after removing from the oven.
Customizing Your Chocolate Mix
While the triple chocolate combination creates a beautiful balance of flavors, feel free to customize based on your preferences. Dark chocolate lovers can replace milk chocolate with additional semisweet chips for more intensity. White chocolate can be swapped for butterscotch chips to double down on the caramel notes. For a fruit chocolate combination, dried cherries or cranberries work beautifully alongside dark chocolate chips. Just maintain the same total volume of mix-ins—approximately 1 cup total—to preserve the proper texture.
Serving Suggestions
These blondies shine brightest when served slightly warm with a small scoop of vanilla ice cream, which melts slightly into the bar. For an elevated dessert experience, drizzle warm blondies with homemade salted caramel sauce. They also make a wonderful base for an ice cream sandwich—freeze them for 30 minutes before assembling for less mess. For holiday gifting, stack them in a decorative tin separated by parchment paper; they travel remarkably well and maintain their texture.
Frequently Asked Questions
- → What does brown butter add to blondies?
Brown butter adds a rich, nutty flavor that enhances the overall depth and sweetness of the blondies.
- → Can I use other types of chocolate?
Yes, you can use baking chocolate or other chocolate types of your choice. Just maintain the same total weight for best results.
- → How do I know when the butter is browned properly?
The butter will turn amber, have a nutty aroma, and show brown bits forming at the bottom of the pan when it's ready.
- → How long should I let the blondies cool?
Let the blondies cool completely on a rack before cutting them into squares for cleaner edges.
- → How should I store these blondies?
Store them in an airtight container at room temperature for up to one week, or freeze them for up to three months.