Double Brown Butter Chocolate Chip Blondies
Super fudgy & chewy chocolate chip brown butter blondies, made with toasted milk powder for double the flavour!
Servings: 16 Blondies
Equipment
- 8" Square Baking Tin
- Large Saucepan
- Large Mixing Bowl
- Sieve
Ingredients
- 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)
Instructions
- 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.
Notes
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.