Description
These easy to whip up, brown butter espresso blondies are dense, gooey, and truly addictive! You’ll be making these again and again, I promise you!
Ingredients
Scale
- 3/4 cup (1 1/2 sticks) cold, unsalted butter
- 1 1/2 cups dark brown sugar, tightly packed
- 1/2 cup granulated sugar
- 2 large eggs, room temp.
- 2 tsps. vanilla bean paste (can also use extract)
- 2 cups, all-purpose flour (spooned and leveled, not scooped)
- 1 Tbsp. instant espresso
- 1/2 tsp kosher salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F, line an 8×8 baking pan with parchment paper (cut two strips of parchment the width of the pan and lay them down in opposite directions so all sides are covered).
- Cube your cold butter and place in a medium sauce pan over medium-high heat. Once the butter melts and begins to bubble, constantly stir or whisk it gently so the butter doesn’t burn. It will melt, bubble/foam and turn clear, then begin to brown (about 5-7 minutes total). Once it’s reached a dark golden color (see images above for reference), immediately take it off the heat and transfer to a heatproof bowl to cool, about 10-15 minutes.
- Add both sugars, eggs, and vanilla bean paste to the bowl with your browned butter. Whisk until smooth and fully combined (should turn somewhat pale- see images above).
- In a separate bowl, whisk together your flour, instant espresso, and salt. Add this to your wet ingredients, folding gently together until combined with an offset spatula.
- Next, gently fold in your chocolate chips and then pour the mixture into your prepared pan (will be pretty thick). Push down mixture with a spoon so it’s level and reaches all four sides/corners.
- Bake at 350°F for about 30 minutes, until browned around the edges and lightly browned on top, with a slight jiggle to the middle. Let cool for at LEAST 3-4 hours or overnight (once cooled completely in pan, you can cover with plastic wrap and cool in the fridge).
- Once its fully cooled and set, cut into bars and enjoy!
Notes
- Make sure to take your butter off the heat and transfer to a heatproof bowl JUST as it turns a darker amber color. You don’t want it to burn!
- Be careful not to over bake the blondies. Every oven heats differently, so just keep an eye on them around that 30 minute mark.
- LET THEM COOL! If you don’t let them cool for several hours, they will not have had time to set and will fall apart when you go to cut them. They should still be somewhat gooey, but hold their shape when you pick them up. If you’re nervous they’re not ready, just cover the cooled pan with plastic wrap and throw them in the fridge overnight!
Keywords: blondies, bars, brown butter, espresso, brown butter espresso blondies, blondie
