These brown butter chocolate chip blondies have crispy edges, chewy centers, and tons of chocolate in every bite! They're a fun, easy, cookie bar for any occasion!
Using a stand or hand mixer, cream together the brown butter, brown sugar, granulated sugar until smooth and creamy.
Add in the eggs, vanilla, and almond extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Add in the flour, baking powder, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips.
Cut a parchment paper sling slightly smaller than the width of the cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the brown butter blondies right out of the pan!
Scoop the dough into the bottom of your prepared pan and press down into a nice even layer (you can wet the tips of your fingers to easily flatten out the dough). Press some extra chocolate chips into the top of the dough if desired.
Place in the fridge for 15-20 minutes to firm up slightly before baking.
While the blondies are chilling, preheat the oven to 350°F.
Bake blondies at 350°F for 30-35 minutes or until the top is golden brown and a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and let fully cool in the pan. Then use the edges of the parchment paper to slide the brown butter chocolate chip blondies out of the pan.
Slice into squares and sprinkle with flaky sea salt!
Notes
To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. If you don't want to use browned butter you can just use room temperature butter. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.It's better to undercook the blondies slightly, than overcook them! Blondies will dry out quick, so it's best to err on the side of caution when baking them. Bake just until a toothpick inserted at the center comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the blondies will take to cook.