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.
Salt Butter Smoke Magazine
Love seasonal cooking?
Issue 001 features over 20 original autumn recipes, seasonal features, preserving guides and beautiful photography.
Take a Look Inside →Video
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.
Enjoying This Recipe?
The Prep List is my free weekly newsletter with seasonal recipes, kitchen notes and behind-the-scenes from my kitchen. Add Salt Butter Smoke as a Google Preferred Source to see more of my recipes in Search.