Description
These brown butter espresso chocolate chip blondies are fudgy, gooey, and full of decadent flavor. Bonus- they’re super easy to whip up!
Ingredients
Scale
- 282 gm (1 1/4 cups) unsalted butter
- 360 gm (1 1/2 cups, firmly packed) light brown sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 1 1/2 tablespoons instant coffee granules or espresso powder
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 220 gm (1 cup) dark or semisweet chocolate chips
- Optional garnish: flakey salt
Instructions
- Preheat the oven to 350°F. Spray a 9×9″ baking pan with non-stick spray. Line the pan with parchment paper, allowing excess paper to hang over two sides.
- First, brown the butter:
- Place the butter in a small stainless steel or light-colored saucepan set over medium heat, stirring until melted.
- Allow to come to a boil, then reduce heat to medium-low, stirring frequently. Butter will start to make a crackling noise.
- Eventually the crackling will subside, and a foamy mixture will surface to the top. As you continue to stir, you’ll notice the liquid butter underneath the foam will go from golden yellow, to tan, to caramel-colored. Once you’ve reached this stage, pour the butter into a medium-sized heatproof bowl, being sure to get all the brown bits from the bottom of the pan. Set aside to cool slightly .
- In the bowl of a stand mixer fitted with the whisk attachment, combine the browned butter and brown sugar on medium-high speed until fully combined.
- Whisk in the eggs and egg yolk, one at a time, being sure that each is fully incorporated before adding the next. Increase the mixer to high speed and whisk until the mixture is pale and thickened, about 3 minutes. Whisk in the vanilla.
- In a separate bowl, combine the flour, coffee granules, ground cinnamon, cornstarch, baking powder, and kosher salt.
- Switch to the paddle attachment on your stand mixer. Add the flour mixture to the batter in 2 additions, mixing on low speed until just combined after each addition. Be careful not to overmix. Add in the chocolate chips and let the mixer do a few turns on low speed, just until the chips are incorporated into the batter.
- Pour the batter into the prepared pan and gently smooth into an even layer. Bake for 25 to 30 minutes, until golden brown and the center is set but still has the slightest “jiggle”. Allow to cool before removing and cutting into squares.
Notes
Storage: Store in an airtight container- either at room temperature or in the refrigerator- for up to 5 days.