Double Brown Butter Chocolate Chip Blondies

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Super fudgy & chewy chocolate chip brown butter blondies, made with toasted milk powder for double the flavour!

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stack of brown butter blondies

These brown butter blondies are on another level!

We’re making this batch of blondies with both brown butter & toasted milk powder, for twice the flavour. They’re crisp on the outside, incredibly fudgy on the inside & have a fantastic nutty, butterscotch flavour. And as if these can’t get any better, there’s a load of chocolate chips folded through the batter as well. Oh, and they’re made in just one mixing bowl (plus a saucepan for the butter), so there’s less washing up!

This is the first blondie recipe to hit the blog but it definitely won’t be the last! If there’s a flavour combination that you’d like to see, leave us a comment at the bottom of this page…

Looking for more baking recipes to try? We have recipes for a whole load of bakes. From homemade bread & sourdough, to cakes, brownies & cookies.

What Are Blondies?

Also called blonde brownies, blondies are a essentially a brownie that are made without the chocolate/cocoa. Instead, they are flavoured with vanilla! They’re in no way a lesser dessert though, in fact in some ways, they’re even better (but that’s a debate for another time!).

Blondies also share some similarities to chocolate chip cookie bars, as they both have a chewy, fudgy texture and are made with butter (browned is best!) & brown sugar.

Ingredient Notes

  • Butter – Unsalted butter works best for these blondies. Salted butter can also be used, just make sure to use half the amount of salt in the batter.
  • Toasted Milk Powder – Adding this into the batter is optional but adds even more brown butter flavour! Check out our toasted milk powder guide, for more info on how to make this.
  • Chocolate – You can use whatever variety of chocolate chip you like in these blondies. I used dark chocolate chips.
  • Sugar – You’ll need both caster & light brown sugar for this blondie batter. If you’d prefer a richer flavour, you could use dark brown sugar instead of light brown.
  • Eggs – We’re using 2 large yolks in our blondie batter, plus an additional yolk, for extra fudginess. In the UK, large eggs weigh around 65 grams each, in the shell.
  • Flour – Plain/all purpose flour is used for these blondies. Make sure to sift it into the batter, to avoid any lumps!
  • Baking Powder – A small amount of baking powder makes our blondies rise just the right amount. They’ll still be super fudgy, just not as dense.
  • Cornflour – Adding a tbsp of cornflour into the batter makes our blondies extra chewy. Feel free to leave this out if you haven’t got any.
plate of blondies
blondies close up

How To Make Double Brown Butter Blondies

The full, printable recipe card for these blondies can be found at the bottom of this post! Here’s a quick rundown of this recipe…

  1. Double Brown Butter
    First, we cook butter over a medium heat (in a pan) until it turns brown & smells nutty then we stir in a generous amount of toasted milk powder. This then gets added into a bowl with caster & light brown sugar, we whisk to combine then leave to cool for 15 minutes.
  2. Blondie Batter
    To make the blondie batter, we whisk eggs, a yolk & vanilla into the sugar & brown butter butter mix. Then we add in plain flour, cornflour, baking powder & salt and stir until mostly combined. Next, we add in chocolate chips & stir to combine.
    I like to add the chocolate in whilst the batter is still slightly warm, to make the blondies extra gooey! Feel free to let the brown butter cool completely, if you’d prefer the chocolate less melted.
  3. Baking
    Next, we transfer the blondie batter into a lined, 8″ baking tin then bake at 175°c/347°f for 25-30 minutes. Once cooked, the edges of the blondies will be set, the top will be crisp & the middle will still be soft, with a slight wobble.
  4. Chilling & Portioning
    Once our blondies are out of the oven, we let them cool to room temperature in the tin then chill them in the fridge for an hour (this makes cutting them into portions easier!). I like to cut my blondies into 16 squares.

Tips & Tricks For Perfect Blondies

  • Brown the butter for a nutty, caramelised flavour.
  • Stir toasted milk powder into the brown butter, for double the flavour!
  • Be careful not to over mix the batter, the flour should just be incorporated.
  • Use good quality chocolate chips. Dark, milk or white all work great!
  • For the fudgiest blondies, bake them until the edges are set but the middle is still soft.
  • Chill the blondies for an hour before cutting into portions.

Frequently Asked Questions

What type of chocolate is best for blondies?

You can use pretty much whatever type of chocolate you like in these blondies! I went with dark chocolate chips but milk or white will work just as well.

How long do brown butter blondies take to bake?

These double brown butter blondies take around 25 minutes to bake. You’ll know when your blondies are cooked, because the edges will be set, the top will be crisp & the middle will have a slight wobble.

What is toasted milk powder?

Toasted milk powder is made by cooking dried milk powder in a frying pan until it turns golden brown. This has a nutty, caramelised flavour & is used in this blondie recipe for double brown butter flavour!

How do I make brown butter?

Brown butter is made by cooking butter in a pan (over a medium heat), until it turns golden brown & smells toasted & nutty. For a full in depth guide to doing this, check out our brown butter guide!

How should blondies be stored?

Once you’ve cut your blondies into portions, they should be stored in an airtight container. Stored at room temperature, they’ll keep for 3 or 4 days. Kept in the fridge & they’ll keep for an extra couple of days. Alternatively, the blondies can be stored in the freezer for several months.

Should I chill blondies before cutting them into portions?

Chilling blondies in the fridge for an hour once they have cooled completely, makes them a lot easier to cut into portions.

How To Bake Blondies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Use the boiling plate to brown the butter & bake the blondies in the baking oven, on the bottom set of runners.

Equipment Used

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Double Brown Butter Chocolate Chip Blondies

Super fudgy & chewy chocolate chip brown butter blondies, made with toasted milk powder for double the flavour!
Prep Time20 minutes
Cook Time20 minutes
Chilling Time1 hour
Total Time1 hour 40 minutes
Course: Baking, Snack
Cuisine: American
Servings: 16 Blondies
Author: Ben Racey


  • 8" Square Baking Tin
  • Large Saucepan
  • Large Mixing Bowl
  • Sieve


  • 220 g Unsalted Butter
  • 2 tsp Toasted Milk Powder
  • 220 g Light Brown Sugar
  • 130 g Caster Sugar
  • 2 Large Eggs (See Notes)
  • 1 Egg Yolk
  • 1 tsp Vanilla Paste
  • 240 g Plain Flour
  • 1 tbsp Cornflour
  • ¾ tsp Baking Powder
  • ½ tsp Table Salt
  • 100 g Chocolate Chips (See Notes)


  • Preheat an oven to 175°c/155°c fan (347°f/311°f).
  • Grease & line an 8" square baking tin with baking parchment then set aside.
  • Place both of the sugars into a large mixing bowl & set to one side.
  • Next, chop the butter into evenly sized pieces then place into a medium saucepan. Set over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown.
  • Take the pan off the heat & stir in the toasted milk powder. Tip the butter over the sugar then whisk to combine. Leave to cool to for 15 minutes.
  • Once the butter is cool, add in the eggs, yolk & vanilla then whisk until smooth & well combined.
  • Add in the salt, then sift the flour, cornflour & baking powder into the bowl. Stir into the batter, until mostly combined.
    The flour will be fully incorporated once we stir in the chocolate.
  • Stir the chocolate chips into the batter then transfer into the lined tin. Bake in the preheated oven for 25-30 minutes, until the edges are set, the top is crisp & shiny and the middle is still soft (with a slight wobble).
  • Let the blondies cool completely in the tin then chill in the fridge for 1 hour before cutting into portions.


1. Cooking In An Aga – Use the boiling plate to brown the butter & bake the blondies in the baking oven, on the bottom set of runners.
2. Eggs – You’ll need two large eggs & an extra yolk (for fudginess!) for these blondies. With the shell, the large eggs should roughly weigh 65 grams each. The yolk should weigh around 17 grams.
3. Chocolate – I used dark chocolate chips for my blondies but feel free to use a different type of chocolate instead. 
4. Toasted Milk Powder – Using this is optional but adds an extra nutty, caramelised flavour to our blondies. Check out our toasted milk powder guide, for instructions on how to make this!
5. Butter – I find that unsalted butter is easier to brown as it won’t foam as much. If you use salted butter, reduce the salt in the batter to a ¼ teaspoon.
5. Storage – Once cut into portions, these blondies should be stored in an airtight container & will keep for several days. To extend the shelf life by a couple of days, store them in the fridge then bring up to room temperature to serve.

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