Get ready to transform your baking game with these mind-blowing Dark Chocolate Chunk Browned Butter Blondies that are about to become your new obsession! Imagine biting into a perfectly golden, buttery square with rich, melty dark chocolate chunks that literally melt in your mouth. These aren't just ordinary blondies - they're a gourmet dessert experience that combines the nutty complexity of browned butter with the luxurious depth of dark chocolate, creating a treat that's both sophisticated and irresistibly comforting.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt the butter slowly, stirring constantly, until it turns a deep golden brown color and develops a nutty, caramel-like aroma. This process typically takes 5-7 minutes.
- Remove the browned butter from heat and transfer to a large mixing bowl. Allow it to cool for 10-15 minutes until it reaches room temperature but remains in liquid form.
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, ensuring some overhang for easy removal.
- Add brown sugar to the cooled browned butter and whisk thoroughly until well combined and slightly fluffy.
- Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract until the mixture is smooth and homogeneous.
- In a separate bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Gently fold in the dark chocolate chunks, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 1 hour before cutting into 12 equal squares.
- For best texture and flavor, allow blondies to rest for an additional 30 minutes before serving. Store in an airtight container at room temperature for up to 5 days.
Tips
- Use a light-colored saucepan when browning butter to easily monitor the color change and prevent burning.
- Allow browned butter to cool slightly to prevent scrambling the eggs when mixing.
- Don't overmix the batter - this can lead to tough, dense blondies instead of tender, soft ones.
- Use high-quality dark chocolate chunks for the best flavor profile.
- Check blondies early and often - they're done when edges are golden and center is just set.
- Let blondies cool completely for clean, neat cutting and optimal texture.
- For extra richness, use room temperature eggs to ensure smooth incorporation.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 389kcal
Carbohydrates: 41g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
