They have the most delicious crunchy tops, chewy centers, and the toasted flavor of the brown butter is a total game changer. I’m kind of in love with brown butter. I love it in cookies and in frostings and I’d probably drink it if that were an acceptable thing to do. ? Traditional blondies already have a caramel-y flavor thanks to the brown sugar but I’ve found adding the brown butter gives it a rich, nutty flavor and simply elevates the entire dessert. These chocolate chip blondies are essentially a blank canvas. Like my chocolate chip cookies, you can add nuts, dried fruits or use different chocolate chips the same goes for these blondies. Feel free to fold in walnuts or pecans, dried apricots or white chocolate chips into the batter before turning over into the pan. Use whatever you have or feel like adding in – you really can’t go wrong! Thin and chewy, buttery and soft in the middle and the best crinkly tops and edges – I know you’re going to love them!
Flour: All-Purpose Flour is perfect for this recipe! I haven’t tried any alternative flours but I am sure a gluten free 1-1 replacement flour would work well. Brown butter: Don’t overthink it. Brown butter is simply taking a stick of regular butter and then melting and toasting it on the stove until the milk solids turn brown. The end result is magical, nutty, heavenly brown butter. Once you start baking with brown butter you won’t be able to stop! Plus, melted butter as opposed to softened butter gives these chocolate chip blondies a soft and chewy texture. Brown Sugar: I recommend using all light brown sugar. You can always use a combination and use 1 cup dark and 1 cup light. Dark brown sugar adds more of a rich, sweet taste and I found it can distract from the brown butter flavor which is why I opt for light brown. However, you can’t mess these up and whatever you choose will be perfect! Eggs: Adds structure, fudginess and the combination of the sugars and eggs gives the bars their beautiful crackly tops! Other ingredients: milk chocolate chips, vanilla bean paste, vanilla extract, baking powder and salt
