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Cozy Brown Butter Chocolate Chip Blondies Easy Teacher Gift Recipe

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These cozy brown butter chocolate chip blondies offer a warm, nutty flavor with melty chocolate chips and a tender, chewy texture. Perfect for easy teacher gifts or comforting snacks.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt, plus flaky sea salt for topping
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227g) unsalted butter. Keep stirring as it melts and starts to foam. Watch carefully as it changes color from yellow to golden brown with toasted, nutty aromas (about 5-7 minutes). Remove from heat immediately to avoid burning. Pour the browned butter into a heat-safe bowl and let it cool slightly (around 5 minutes).
  2. Mix sugars and eggs: In a large bowl, combine 1 cup (200g) light brown sugar and ½ cup (100g) granulated sugar. Add 1 large egg and 2 teaspoons vanilla extract. Whisk until smooth and glossy, about 1-2 minutes.
  3. Combine browned butter: Slowly pour the cooled brown butter into the sugar-egg mixture while stirring gently. The batter will loosen; that’s exactly right.
  4. Incorporate dry ingredients: In a separate bowl, whisk together 1 ½ cups (190g) all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually fold the dry ingredients into the wet until just combined. Don’t overmix — a few dry streaks are okay.
  5. Add chocolate chips: Fold in 1 cup (175g) semi-sweet chocolate chips, distributing evenly but gently to keep the batter tender.
  6. Prepare the pan: Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy lifting. Pour the batter into the pan and smooth the top with a spatula. Sprinkle a pinch of flaky sea salt over the surface.
  7. Bake: Place in a preheated oven at 350°F (175°C) and bake for 25-30 minutes. Start checking at 25 minutes; the edges should be golden and set, and a toothpick inserted near the center should come out with a few moist crumbs.
  8. Cool and slice: Allow the blondies to cool completely in the pan on a wire rack (about 1 hour). Use the parchment overhang to lift the slab out, then slice into 12 squares. Wrap individually for gifting or serve fresh.

Notes

Use a light-colored pan to better monitor the browning of butter. Do not overmix the batter to keep blondies tender. For quicker slicing, chill blondies in the fridge for 30 minutes. Avoid overbaking to prevent dry blondies. Variations include adding nuts, dried fruit, or swirling melted chocolate on top.

Nutrition

Keywords: brown butter blondies, chocolate chip blondies, easy blondie recipe, teacher gift recipe, quick dessert, chewy blondies, homemade blondies

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