If you enjoy soft, chewy dessert bars with rich homemade flavor, these Homemade Brown Butter Chocolate Chip Blondies are one recipe worth baking

Made with nutty browned butter, soft brown sugar, and plenty of melty chocolate chips, these blondies bake up perfectly chewy in the center with crisp golden edges.

Unlike regular blondies, the browned butter adds a deep caramel-like flavor that makes every bite taste extra special.

They’re easy to make with simple pantry ingredients and perfect when you want a homemade dessert without the fuss.

These chocolate chip blondies are perfect for potlucks, parties, bake sales, lunchbox treats, holiday dessert trays, family gatherings, or anytime you need a crowd-pleasing dessert bar.

Blondies vs Brownies — What Is the Difference?

Brownies get their flavour from cocoa powder or melted chocolate. Blondies get theirs from brown sugar.

Brown sugar is made with molasses which gives blondies that distinctive deep, butterscotch-like flavour that is incredibly rich and complex.

Combined with melted butter and vanilla, the base of a blondie batter tastes incredible even before anything else goes into it.

The texture is similar to a brownie — dense and fudgy rather than cakey — but the flavour is warmer, sweeter, and more caramel-like. Some people prefer blondies to brownies.

Why You Will Love These

The Most Important Tips for Perfect Blondies

Do not overbake.

This is the number one mistake people make with blondies. They look underdone when they come out of the oven and the instinct is to put them back in for a few more minutes.

Resist it. The blondies will continue cooking from the residual heat of the pan as they cool. Overbaked blondies are dry and crumbly rather than dense and fudgy.

Use brown sugar that is fresh and moist.

Old, dry brown sugar that has gone hard will not incorporate properly and will affect the texture. Fresh, soft brown sugar is what gives blondies their chewy, moist crumb.

Do not skip the extra egg yolk.

It adds fat and richness that makes the texture significantly more fudgy. It is one extra step that makes a noticeable difference.

Room temperature eggs.

Cold eggs can cause the melted butter to solidify when mixed together. Room temperature eggs incorporate much more smoothly and evenly.

Weigh your flour if you can.

Too much flour is the second most common reason blondies come out dry and cakey rather than fudgy. Measuring by weight is always more accurate than measuring by cup.

If you are using cups, spoon the flour into the measuring cup rather than scooping — scooping packs the flour and can add up to 20% more than the recipe intends.

Line the pan with parchment.

This is not optional for perfect blondies. It allows you to lift the whole slab out cleanly and cut perfectly even bars on a flat surface. Trying to cut blondies in the pan always results in uneven squares and damaged edges.

Use good quality chocolate chips.

You taste every ingredient in blondies and the chocolate chips are a major flavour component. Use semi-sweet or dark chocolate chips for the best balance against the sweet caramel base.

How To Store Blondies

At room temperature — store in an airtight container at room temperature for up to 5 days. They actually get slightly chewier and more fudgy on day two and three which many people prefer.

In the fridge — keep in an airtight container for up to a week. Let them come to room temperature before eating or warm in the microwave for 10–15 seconds.

In the freezer — blondies freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap and place in a freezer bag. Thaw at room temperature for about an hour or warm in the microwave for 20–30 seconds for a warm, gooey treat whenever you need one.