Soft, chewy Brown Butter Blondies filled with pockets of huge chocolate chunks. You’re one bowl and no mixer away from a whole lot of deliciousness. 
Sometimes I imagine baking elegant desserts worthy of a Parisian patisserie or a hotel pastry case. Other times I want comfort food I can make in sweatpants. When I crave chocolate but don’t want complicated techniques or multiple bowls, these Brown Butter Chocolate Chunk Blondies are exactly what I bake.
They’re rich and fudgy with pockets of melted dark chocolate, and they require minimal effort: one bowl, no mixer, and a short bake time. Perfect for when you want something indulgent and warm but simple to make. 
These blondies are comforting, homey, and loaded with dark chocolate. Two elements give them their standout flavor: brown butter and large dark chocolate chunks.
Brown butter transforms baked goods. When you cook butter until the milk solids brown, it develops a nutty, caramel-like aroma and much deeper flavor. Once you discover browning butter, it becomes a staple in your baking repertoire.
For the chocolate, use a dark chocolate bar chopped into large pieces. Unlike standard chocolate chips, which often contain stabilizers that prevent full melting, chopped bars melt into gooey pockets. Roughly chopping a quality bar yields large, melty bites of chocolate throughout the blondies. 
Serve these blondies warm with ice cream, with coffee, or alongside a glass of red wine. They’re best enjoyed soon after baking, while the chocolate is still soft and the texture is at its most tender.
Brown Butter Chocolate Chunk Blondies
Ingredients
- 1/2 cup unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon to 1/2 teaspoon salt, to taste
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 cup all-purpose flour (spooned and leveled)
- 150 g dark chocolate (~1 cup, roughly chopped)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch square baking pan with aluminum foil or parchment, leaving an overhang for easy removal. Lightly spray or butter the lining. Set aside.
- In a medium saucepan over medium heat, melt the butter. Continue cooking, whisking or stirring gently, as the butter bubbles and the milk solids darken. Once the butter turns golden-brown and smells nutty, remove from the heat. Do not let it burn.
- Allow the brown butter to cool for 5–10 minutes. Stir in the vanilla and salt. Add both sugars, then whisk in the egg until combined. Make sure the butter has cooled enough that the egg does not scramble.
- Fold in the flour until just incorporated, then fold in the chopped dark chocolate.
- Transfer the batter to the prepared pan and smooth the top. Bake 18–22 minutes, until the top is set and the edges are just pulling away from the sides. The center should still be slightly soft; it will firm as it cools.
- Cool the blondies in the pan for at least 15 minutes before lifting them out with the foil or parchment and cutting into squares. Serve warm or at room temperature.
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