brown butter chocolate chunk blondies

This recipe is a twist on the classic chocolate chip cookie and blondie recipes. The brown butter adds extra depth of flavor and richness to the batter. I like to garnish with extra sea salt. You can enjoy with a cup of coffee, or create a simple decadent dessert by pairing with vanilla ice cream. 


  • Butter (1/2 cup, or 1 stick)

  • Cream cheese (3 ounces, softened)

  • Flour (2 cups)

  • Baking powder (2 teaspoons)

  • Salt (1/4 teaspoon)

  • Brown sugar (3/4 cup)

  • White sugar (1/2 cup)

  • Egg (1 whole egg)

  • Vanilla extract (1 and 1/2 teaspoons) 

  • Dark or semi-sweet chocolate chunks (2 cups)

  • Fleur de sel for garnish, if desired


  1. Preheat the oven to 350 degrees.

  2. Using non-stick spray, coat an 8"x10" baking pan. 

  3. In a small saucepan, melt one stick of butter. Cook on low heat until the butter has browned to a deep caramel color. The butter may froth while cooking.

  4. Pour browned butter into a small bowl and place in the refrigerator to cool and set slightly (about 10 minutes). 

  5. In a food processor, blend cream cheese with browned butter.

  6. Add white and brown sugars and pulse until the sugars are just mixed with the cream cheese and butter.

  7. Add egg and vanilla extract and pulse until egg is just comined into the dough.

  8. Add flour, baking powder, and salt and mix on low speed until the dough starts to come together.

  9. Pour the batter into a large mixing bowl with the chocolate chunks. The dough may be crumbly in texture.

  10. Turn the dough into the baking pan and press the dough firmly into the base. You can use plastic wrap to avoid getting your hands dirty. Sprinkle additional sea salt on top before baking.

  11. Bake for about 30 minutes, until golden brown. Do not overbake. You can use a knife or toothpick to test in the center; it may come out moist but it should not be coated in raw batter.

  12. Remove from the oven and let cool.