If my two favorite baked goods were to have a baby, you’d get a brown buttered chocolate chip blondie! It’s pretty much the best of both worlds: a toothy brownie meets a brown buttered chocolate chip cookie. Indeed, chocolate chip cookies dipped in milk are my favorite dessert, especially when they come straight out of the oven. #heavenly
If you’re anything like me you may be feeling as though you’re hanging on by a thread this December. No matter how much we plan ahead (or don’t plan ahead) this month always feels overbooked and busy. I guarantee that you’ll appreciate the simplicity of this recipe, which can be finished in 30 minutes with very little clean up! You can even skip browning the butter and melt it in the microwave to make the job simpler, although I personally swoon over the nutty browned-butter aroma.
The best part about making these chocolate chip blondies is the look that washes over peoples’ faces when they bite into one. They will think that you are a baking goddess, but no one needs to know how simple these are to make! (Or how few dishes you had to wash– it’s the little things, am I right?) These are fantastic to have sitting out on your coffee table, or make for great gifts given how sturdy they are to transport around (I’ll never forget when I thought making everyone crème brûlées was a good idea one Christmas!)
Brown Buttered Chocolate Chip Blondies
This is adapted from Smitten Kitchen’s blondie recipe. I doubled the recipe because trust me: these will not last long.
Ingredients
- 1 cup butter
- 2 cups dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups chocolate chunks, chopped coursely (Trader Joe’s sells my favorite semi-sweet dark chocolate chunks!)
Instructions
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Pre-heat the oven to 350 degrees, and butter and line a 10″ x 10″ square pan OR a 13″ x 9″ with parchment (you can skip the parchment, but I find it easiest if you’d like to remove the whole slab of bars).
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In a small saucepan melt and brown the butter. (If pressed for time, you can skip this step and melt the butter in the microwave.)
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In a large bowl beat in one at a time brown sugar, eggs, vanilla, salt until well combined.
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Using a spatula, fold in flour until just combined and then continue to fold in the chocolate chunks.
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Bake in prepped tin for 20 minutes or so, depending on oven. I highly suggest lining the tin with parchment and flouring. Once cooled, if you used parchment you can knock the bottom of the pan, gently release along the edges and turn over to a serving platter as a slab.
If you end up giving these chocolate chip blondies a whirl, definitely let me know! You can head on over to my Instagram and shoot me a DM, or better yet TAG ME IN YOUR STORY (@ellevalera) so I can share your creation with my tribe!
Finally, what is your go-to cookie for the holiday season? Leave a comment below! I’d love to know what your family goes back to year after year!
Elle is a multi-passionate opera singer, plus size model and blogger living in Los Angeles whose mission is to help women develop heightened peace with their bodies and food, and connecting with them over fashion, travel, relationships, mental wellness, cooking, and everything else in between.
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