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chocolate chip blondie recipe
- Total Time: 90 minutes
- Yield: 16 servings 1x
- Diet: General
Description
These chocolate chip blondies feature a rich brown butter caramel swirl that takes a classic comfort food to new heights. The recipe guarantees chewy edges and a gooey, fudgy center, thanks to the brown sugar base and a precise bake time. It is perfect for special occasions or a cozy weekend dessert.
Ingredients
- 225 g (1 cup) Unsalted Butter (170 g for batter, 55 g for caramel)
- 200 g (1 cup packed) Light Brown Sugar
- 100 g (1/2 cup) Granulated Sugar
- 2 Large Eggs
- 10 ml (2 teaspoons) Alcohol-Free Vanilla Extract (divided)
- 200 g (1 1/2 cups) All-Purpose Flour
- 5 g (1 teaspoon) Baking Powder
- 2 g (1/2 teaspoon) Fine Sea Salt (divided)
- 170 g (1 cup) Semi-Sweet Chocolate Chips
- 80 ml (1/3 cup) Heavy Cream (full-fat)
- 3 g (1/2 teaspoon) Flaky Sea Salt (for garnish)
Instructions
- Prepare Pan and Oven: Preheat the oven to 175°C (350°F). Grease and flour a 20×20 cm (8×8 inch) baking pan, or line it with parchment paper for easy removal.
- Combine Butter and Sugars: Melt 170 g of butter in a medium saucepan. Remove from heat and stir in both light brown sugar and granulated sugar until combined. Let cool for about 5 minutes to prevent scrambling the eggs.
- Incorporate Eggs and Vanilla: Whisk in the eggs one at a time, ensuring each is fully incorporated. Stir in 5 ml (1 teaspoon) of the vanilla extract.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Fold in the chocolate chips.
- Make Brown Butter Caramel Swirl: Melt the remaining 55 g of butter in a separate small saucepan over medium heat. Cook, swirling occasionally, for 3-5 minutes until the butter turns golden brown and smells nutty. Immediately stir in the heavy cream, remaining 5 ml (1 teaspoon) vanilla extract, and a pinch of salt. Whisk until smooth and slightly thickened.
- Assemble Blondies: Pour half of the blondie batter into the prepared pan. Spoon half of the brown butter caramel in dollops over this batter layer. Carefully spread the remaining batter over the caramel layer.
- Swirl Top Layer: Spoon the remaining caramel in dollops over the top batter layer. Gently swirl the caramel into the batter using a butter knife or skewer, creating ribbons and streaks without fully mixing.
- Bake Until Golden Brown: Bake for 30-35 minutes. The edges should be golden brown and set, and a toothpick inserted into the center (avoiding a caramel swirl) should come out with moist crumbs. The center may still look slightly soft.
- Cool Completely and Garnish: Remove from the oven and let cool completely in the pan on a wire rack. Cooling is essential for setting the texture and making clean cuts. Garnish with flaky sea salt just before serving.
Notes
Do not overmix the batter once the flour is added to prevent a tough texture. For a fudgy center, avoid overbaking; the center should still look slightly underdone when removed from the oven. Ensure the blondies cool completely before cutting for clean slices and the best texture; chilling can speed up this process.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300 calories
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg